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.

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.

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.