firstly, peel the skin of 16 baby potato. you can alternatively cube large potatoes.
heat 2 tbsp oil and roast baby potatoes on medium flame.
roast until potatoes turn golden and crisp.
keep the roasted potato aside.
GINGER - 1 INCH
in a small blender take handful mint, handful coriander, 3 clove garlic, 1 inch ginger and 1 chilli.
blend to smooth paste adding ¼ cup water.
transfer the masala paste into a small bowl.
CURD - 1 CUP
also, add 1 cup curd, ½ tsp coriander powder, ½ tsp chilli powder, 1 tsp kasuri methi, 2 tbsp biryani masala, 2 tsp lemon juice and ½ tsp salt.
mix well making sure all the spices are well combined.
MARINATE - 30 MINUTE
add in roasted aloo and give a good mix. cover and marinate for 30 minutes
WATER - 6 CUP
firstly, in a large vessel take 6 cup water.
BAY LEAF - 2
add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
OIL - 2 TSP
also add 1 tsp salt, 2 tsp oil and 1 chilli.
BOIL - 2 MINUTES
boil for 2 minutes or until flavours is in the water.
BASMATI RICE - 1 CUP
add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
BOIL - 3 MINUTES
boil for 3 minutes or until rice is half cooked. do not cook fully.
drain off the rice and keep aside.
GHEE - 2 TBSP
firstly, in a large kadai heat 2 tbsp oil and 2 tbsp ghee.
MACE - 1
add 1 bay leaf, 4 cloves, 1 mace, 2 pods cardamom, 1 black cardamom, ½ inch cinnamon, 1 star anise, ½ tsp shah jeera and pinch hing. saute on low flame.
ONION - 1 SLICED
now add 1 onion and 1 tsp ginger garlic paste.
saute until the onions turn golden brown
TOMATO - 1 CHOPPED
further, add 1 tomato and saute until it turns soft and mushy.
now add in the prepared marinated mixture, 3 tbsp peas and ½ tsp salt.
mix well making sure everything is well combined.
COOK - 8 MINUTES
cover and cook for 8 minutes or until ghee floats on top.
sprinkle 2 tbsp fried onions and spread almost cooked rice
MINT - 2 TBSP
top with 2 tbsp coriander, 2 tbsp mint, ½ tsp biryani masala, 2 tbsp fried onions, ¼ cup saffron milk and 1 tsp ghee.
COVER WITH FOIL PAPER
cover with aluminium foil and close the lid. you can also use the dough to seal.
SIMMER - 20 MINUTES
simmer for 20 minutes or until rice is cooked fully.
READY TO EAT
finally, enjoy aloo dum biryani with raita and slices of onion.