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dum aloo biriyani
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3.5 from 4 votes

aloo dum biryani recipe | dum aloo biriyani | potato dum biryani

easy aloo dum biryani recipe | dum aloo biriyani | potato dum biryani
Course biryani
Cuisine north indian
Keyword aloo dum biryani
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings 3 Servings
Calories 925kcal
Author HEBBARS KITCHEN

Ingredients

for roasting:

  • 16 baby potato
  • 2 tbsp oil

for marination:

  • handful mint / pudina
  • handful coriander
  • 3 clove garlic
  • 1 inch ginger
  • 1 chilli
  • ¼ cup water
  • 1 cup curd / yogurt
  • ½ tsp coriander powder
  • ½ tsp kashmiri red chilli powder
  • 1 tsp kasuri methi
  • 2 tbsp biryani masala
  • 2 tsp lemon juice
  • ½ tsp salt

for rice:

  • 6 cup water
  • 2 pods cardamom
  • 4 cloves / lavang
  • 1 inch cinnamon
  • 2 bay leaf / tej patta
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tsp oil
  • 1 chilli slit
  • 1 cup basmati rice soaked 20 minutes

for gravy:

  • 2 tbsp oil
  • 2 tbsp ghee / clarified butter
  • 1 bay leaf / tej patta
  • 4 cloves / lavang
  • 1 mace / javitri
  • 2 pods cardamom
  • 1 black cardamom
  • ½ inch cinnamon
  • 1 star anise
  • ½ tsp shah jeera
  • pinch hing / asafoetida
  • 1 onion sliced
  • 1 tsp ginger garlic paste
  • 1 tomato finely chopped
  • 3 tbsp peas / matar
  • ½ tsp salt

for layering:

Instructions

marination preparation:

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

biryani rice preparation:

  • firstly, in a large vessel take 6 cup water.
  • add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
  • also add 1 tsp salt, 2 tsp oil and 1 chilli
  • boil for 2 minutes or until flavours is in the water.
  • add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
  • boil for 3 minutes or until rice is half cooked. do not cook fully.
  • drain off the rice and keep aside.

dum aloo biryani gravy preparation:

  • firstly, in a large kadai heat 2 tbsp oil and 2 tbsp ghee.
  • 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.
  • now add 1 onion and 1 tsp ginger garlic paste.
  • saute until the onions turn golden brown.
  • 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.
  • cover and cook for 8 minutes or until ghee floats on top.
  • sprinkle 2 tbsp fried onions and spread almost cooked rice.
  • 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 aluminium foil and close the lid. you can also use the dough to seal.
  • simmer for 20 minutes or until rice is cooked fully.
  • finally, enjoy aloo dum biryani with raita and slices of onion.

Nutrition

Calories: 925kcal | Carbohydrates: 139g | Protein: 19g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 1734mg | Potassium: 2256mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1481IU | Vitamin C: 147mg | Calcium: 226mg | Iron: 6mg