Aloo dum biryani recipe | How to make dum potato biryani recipe

• 3 medium sized potatoes peeled and cubed.or 9 to 10 baby potatoes pricked with fork randomly
• 1 medium onion thinly sliced or Fistful of fried onions (or you can use store bought)
• 2 green chilies slit
• Fistful of coriander leaves chopped
• Fistful of mint leaves chopped
• Few strands of saffron soaked in 2 tbsps. milk
• 3 tbsps. oil or ghee

dry spices

• 1 bay leaf
• 2 green cardamoms
• 1 * 2 inch cinnamon
• 4 cloves
• ½ tsp shahi jeera (black cumin)
• 1 star anise

Marination ingredients

• 3/4 th cup curd/ dahi/yogurt
• ½ tbsp. red chili powder
• ¼ tsp turmeric
• 3/4 thtbsp. Ginger garlic paste
• ½ to ¾ tbsp. biryani masala or garam masala powder
• Salt to taste

for cooking rice

• 1 tsp. oil (optional)
• 1 ½ cups basmathi or any long grain fragrant rice
• 1 bay leaf
• 1 * 2 inch cinnamon
• 3 green cardamom
• ¼ tsp shahi jeera (black cumin)
• Salt to taste

1. Add 3 tbsps of ghee or oil in a pan and fry potatoes till they are almost cooked. It takes around 10 mins. Set these aside and fry the onions until golden like fried onions. Set these aside as well. You can also par boil the potatoes and use, if they are from cold storage, otherwise they will be uncooked in the biryani.
2. Add 3/4 cup curd to a mixing bowl. Add red chili powder, turmeric, ginger garlic paste, fried onions, salt and biryani masala. Mix this very well and check the spice and salt. If needed add more.
3. Add the cooked or fried potatoes to the marination ingredients. Marinate for at least 30 mins or until the rice gets cooked. Keep this aside.
4. Wash and soak rice for 20 to 30 minutes.
5. Add bay leaf, shahi jeera, cardamoms, cinnamon, salt and oil to 4 cups of boiling water. When the water begins to boil rapidly, add drained rice. Cook until it is done al dente or 90% cooked, not mushy. Drain off the rice and set aside.
6. Add ghee to the biryani pot or pan. Saute green chilies, bay leaf, cardamoms, cinnamon, cloves, shahi jeera and star anise for a minute.
7. Add the marinated potatoes along with the yogurt, cook till the oil begins to separate and potatoes are tender, just cooked and not mushy. At the end a thick gravy should be remaining. Lower the flame.
8. On another burner, heat a tawa for dum process.
9. Sprinkle coriander and mint leaves to the cooked mixture. Layer rice evenly, then the fried onions, again the coriander and mint leaves, pour the saffron milk evenly all over.
10. Seal the rim with an airtight lid or foil, for the steam to be trapped inside.
11. Transfer the biryani pot to the hot tawa, Cook for 10 to 12 mins on a medium to low flame. Switch off the stove. Leave the pan covered for another 10 to 20 minutes for the flavors to enhance.
12. Serve aloo dum biryani with a raita.