Aloo Biryani | Potato Dum Biryani

Aloo Biryani | Potato Dum Biryani

Food Wiki

The Aloo Biryani is a multi-layered biryani, slow-cooked using the dum technique, and prepared using baby potatoes, fragrant basmati rice, dried fruits, an assortment of spices, and aromatic herbs.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Indian

Servings

Calories 499 kcal

Ingredients

For Cooking Rice

1.5 cups basmati rice or 300 grams basmati rice
5 cups water for cooking rice
1 teaspoon salt or add as required
1 small to medium tej patta (indian bay leaf)
2 cloves
2 green cardamoms
1 inch cinnamon
3 to 4 strands of mace

For Ground Paste

2 green chillies
¼ cup chopped coriander leaves
2 tablespoons chopped mint leaves
½ inch ginger – roughly chopped
5 small to medium garlic – roughly chopped
⅓ cup Curd (yogurt)

For Frying

3 tablespoons Ghee (clarified butter)
250 grams baby potatoes or 12 to 15 baby potatoes
15 cashews
½ tablespoon raisins

For Biryani Gravy

1 inch cinnamon
1 small to medium tejpatta (indian bay leaf)
3 green cardamoms
1 black cardamom
2 cloves
125 grams onions or 2 medium onions or 1 cup tightly packed thinly sliced onions
75 grams tomatoes or 1 medium tomato or 1/2 cup chopped tomatoes
½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon Coriander Powder
1 teaspoon biryani masala powder or garam masala powder
½ cup water

For Layering

1 pinch of saffron
3 tablespoons warm water
2 teaspoons rose water or kewra water

Instructions

Cooking Rice

Rinse 1.5 cups basmati rice (300 grams) very well in water till the water runs clear of starch. Soak rice grains in enough water for 30 minutes.
On a medium to high flame, bring to boil 5 cups water, 1 teaspoon salt, 1 small to medium tej patta, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 3 to 4 strands of mace.
When the water comes to boil, add the rice. Do not reduce the heat and cook the rice.
Cook rice till its ¾th done or 75% cooked. Check the doneness by biting a few grains of rice. You should get a slight bite in the rice.
Then drain all the water from the rice in a colander. If you want you can even rinse the cooked rice with fresh water. Keep aside.

Preparation To Make Gravy For Biryani

In a chutney grinder jar or small grinder, take 2 green chillies, ¼ cup chopped coriander leaves, 2 tablespoons chopped mint leaves, ½ inch ginger (roughly chopped), 5 small to medium garlic (roughly chopped).
Add ⅓ cup fresh curd (yogurt).
Grind or blend to smooth or a semi fine paste. Keep aside.
Heat 3 tablespoons ghee (clarified butter) in a pan.
When the ghee becomes hot, add peeled baby potatoes (250 grams or 12 to 15 baby potatoes). If the potatoes are large, then halve or quarter them and then add.
Fry the potatoes on medium heat till they are 90% cooked or almost cooked.
Remove with a slotted spoon and place the potatoes on kitchen paper towels.
Next add 15 cashews in the pan and fry till the cashews become golden. Remove and keep aside.
Next add ½ tablespoon raisins and fry till they become plump. Remove and keep aside.
In the same pan now add the following spices – 1 inch cinnamon, 3 green cardamoms, 2 cloves, 1 black cardamom and 1 small to medium tejpatta. The oil will be hot, so the spices will crackle as soon as you add them.
Quickly add 1 cup tightly packed thinly sliced onions.
Begin to saute the onions on low to medium flame stirring often till they turn golden or caramelize.
Then quickly remove half of the fried onions from the pan.
Keep the fried onions aside along with remaining fried ingredients.

Making Gravy For Biryani

Now add ½ cup chopped tomatoes
Sauté the tomatoes till they turn mushy.
Keep the flame to a low and add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon coriander powder and 1 teaspoon biryani masala powder or garam masala powder. Mix very well.
Then add the ground paste. mix very well and saute the masala till you see oil releasing from the sides.
Now add ½ cup water. season with salt as per taste. Mix very well.
Add half of the fried potatoes and mix again.
Simmer the gravy on a medium flame for 8 to 9 minutes or till the gravy thickens a bit. Keep aside.

Assembling And Layering Aloo Dum Biryani

When the gravy is cooking, soak 1 pinch of saffron (kesar) in 3 tablespoons warm water. Keep aside.
Now take half of the gravy and layer it in thick bottomed pan.
Layer half of the rice.
Next add some of the fried potatoes, cashews and raisins. layer with some of the fried onions.
Add half of the saffron dissolved water.
Repeat the gravy, rice, fried potatoes, onions, cashews and raisins layer. Add the remaining saffron soaked water. Also add 2 teaspoons rose water or kewra water.

Dum Cooking Potato Biryani

Seal the pan with aluminium foil.
Cover the pan with its lid and place it on a preheated tava or griddle. Preheat the tawa on a low to medium flame for 5 minutes before you place the pan.
Dum cook potato biryani on low flame or sim for 30 minutes.
If baking – preheat the oven to 180 degree celsius and then bake in a preheated oven for 25-30 minutes. Please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. You will have to assemble the biryani as mentioned above in the ovenproof utensil. Cover with aluminum foil or the pyrex bowl lid and then bake.
Give a resting time of 5 to 7 minutes and check the biryani.
If you see a lot of gravy in the biryani, then cover and continue to dum cook. There should be no liquid or gravy at the bottom of the pan.
If there is some gravy, then seal again and continue to dum cook for some more minutes.
You can garnish with some mint or coriander leaves if you want. Serve the potato biryani hot or warm with your favorite raita or salan or biryani shorba or curd.

Nutrition

Calories: 499kcalCarbohydrates: 81gProtein: 9gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 700mgPotassium: 610mgFiber: 6gSugar: 6gVitamin A: 453IUVitamin C: 24mgCalcium: 111mgIron: 3mg

Keyword Aloo Biryani | Potato Dum Biryani

Tried this recipe?Let us know how it was!