Aloo Dum Biryani Recipe for Home Cooking

Aloo Dum Biryani, also known as Potato Dum Biryani, is a delightful vegetarian dish that combines the richness of biryani with the earthiness of potatoes. This recipe ensures every bite is infused with aromatic spices and herbs, creating a symphony of flavors that will tantalize your taste buds.

Ingredients:

• 13 small potatoes, peeled
• 2 tbsp oil
• Handful of mint leaves (pudina)
• Handful of fresh coriander leaves
• 3 cloves garlic
• 1 inch ginger
• 1 green chili
• 1 cup yogurt (curd)
• 1/2 tsp coriander powder
• 1/2 tsp Kashmiri red chili powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp biryani masala
• 2 tsp lemon juice
• 1/2 tsp salt

For Rice:

• 6 cups water
• 2 pods cardamom
• 4 cloves
• 1 inch cinnamon stick
• 2 bay leaves
• 1 tsp black pepper
• 1 tsp salt
• 2 tsp oil
• 1 green chili, slit
• 1 cup basmati rice, soaked for 20 minutes

For Gravy:

• 2 tbsp oil
• 2 tbsp ghee (clarified butter)
• 1 bay leaf
• 4 cloves
• 1 mace (javitri)
• 2 pods cardamom
• 1 black cardamom
• 1/2 inch cinnamon stick
• 1 star anise
• 1/2 tsp shah jeera
• Pinch of hing (asafoetida)
• 1 onion, sliced
• 1 tsp ginger garlic paste
• 1 tomato, finely chopped
• 3 tbsp peas (matar)
• 1/2 tsp salt

For Layering:

• 4 tbsp fried onions (barista)
• 2 tbsp finely chopped coriander leaves
• 2 tbsp finely chopped mint leaves
• 1/2 tsp biryani masala
• 1/4 cup saffron-infused milk
• 1 tsp ghee (clarified butter)

Instructions:

1. Marination Preparation:
   • Heat 2 tbsp oil in a pan and roast the peeled potatoes until golden and crisp. Set aside.
   • In a blender, make a smooth paste using mint leaves, coriander leaves, garlic, ginger, and green chili with 1/4 cup water.
   • Transfer the paste to a bowl, add yogurt, coriander powder, Kashmiri red chili powder, kasuri methi, biryani masala, lemon juice, and salt. Mix well.
   • Add the roasted potatoes to the marinade, mix gently, cover, and marinate for 30 minutes.
2. Biryani Rice Preparation:
   • In a large pot, bring 6 cups of water to a boil. Add cardamom pods, cloves, cinnamon stick, bay leaves, black pepper, salt, oil, and slit green chili.
   • Drain soaked rice and add it to the boiling water. Cook for 3 minutes until the rice is half-cooked. Drain and set aside.
3. Dum Aloo Biryani Gravy Preparation:
   • Heat 2 tbsp oil and 2 tbsp ghee in a large pan. Add bay leaf, cloves, mace, cardamom pods, black cardamom, cinnamon stick, star anise, shah jeera, and hing. Saute for a minute.
   • Add sliced onions and ginger garlic paste. Saute until onions turn golden brown.
   • Add chopped tomatoes and cook until soft.
   • Pour in the marinated potato mixture, add peas and salt. Mix well and cook covered for 8 minutes or until ghee floats on top.
4. Layering:
   • Sprinkle half of the fried onions over the gravy. Spread half of the almost cooked rice evenly.
   • Sprinkle chopped coriander leaves, mint leaves, biryani masala, remaining fried onions, and saffron-infused milk.
   • Dot with ghee. Cover with aluminum foil and a lid. Simmer on low heat for 20 minutes or until the rice is fully cooked.

Tips:

• Ensure the potatoes are evenly coated with the marinade for maximum flavor.
• Soak the rice for at least 20 minutes to ensure it cooks evenly and remains fluffy.
• Use a heavy-bottomed pan or a handi for cooking the biryani to prevent burning and ensure even cooking.
• Serve hot with raita (yogurt dip) and sliced onions for a complete meal experience.

Nutritional Information (Per Serving):

• 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

Enjoy the aromatic and flavorful Aloo Dum Biryani with its layers of spice-infused rice and tender potatoes, perfect for sharing with family and friends. This recipe guarantees a satisfying meal that captures the essence of Indian cuisine.