PEEL SKIN

firstly, peel the skin of 16 baby potato. you can alternatively cube large potatoes.

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KEEP ROASTING

heat 2 tbsp oil and roast baby potatoes on medium flame.

2

GOLDEN BROWN

roast until potatoes turn golden and crisp.

3

KEEP ASIDE

keep the roasted potato aside.

4

GINGER - 1 INCH

in a small blender take handful mint, handful coriander, 3 clove garlic, 1 inch ginger and 1 chilli.

5

BLEND SMOOTH

blend to smooth paste adding ¼ cup water.

6

MASALA PASTE

transfer the masala paste into a small bowl.

7

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.

8

MIX WELL

mix well making sure all the spices are well combined.

9

MARINATE - 30 MINUTE

add in roasted aloo and give a good mix. cover and marinate for 30 minutes

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WATER - 6 CUP

firstly, in a large vessel take 6 cup water.

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BAY LEAF - 2

add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.

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OIL - 2 TSP

also add 1 tsp salt, 2 tsp oil and 1 chilli.

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BOIL - 2 MINUTES

boil for 2 minutes or until flavours is in the water.

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BASMATI RICE - 1 CUP

add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.

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BOIL - 3 MINUTES

boil for 3 minutes or until rice is half cooked. do not cook fully.

16

DRAIN OFF

drain off the rice and keep aside.

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GHEE - 2 TBSP

firstly, in a large kadai heat 2 tbsp oil and 2 tbsp ghee.

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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.

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ONION - 1 SLICED

now add 1 onion and 1 tsp ginger garlic paste.

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GOLDEN BROWN

saute until the onions turn golden brown

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TOMATO - 1 CHOPPED

further, add 1 tomato and saute until it turns soft and mushy.

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MARINATION MIXTURE

now add in the prepared marinated mixture, 3 tbsp peas and ½ tsp salt.

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MIX WELL

mix well making sure everything is well combined.

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COOK - 8 MINUTES

cover and cook for 8 minutes or until ghee floats on top.

25

SPREAD UNIFORMLY

sprinkle 2 tbsp fried onions and spread almost cooked rice

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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.

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COVER WITH FOIL PAPER

cover with aluminium foil and close the lid. you can also use the dough to seal.

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SIMMER - 20 MINUTES

simmer for 20 minutes or until rice is cooked fully.

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READY TO EAT

finally, enjoy aloo dum biryani with raita and slices of onion.

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