Biryani and Potatoes together is the best combination ever! Do try making this lip smacking Aloo Biryani cooked in Dum which seals all the flavours in to create an exciting experience.
ALOO DUM BIRYANI
250 grams small potatoes, peeled and halved
1½ cups Basmati rice, soaked for 30 minutes and drained
3 tbsps oil
Salt to taste
2-3 green cardamoms
1 bay leaf
1 black cardamom
4-5 fresh mint leaves
¼ tsp lemon juice
1 tsp pure ghee
1 tbsp oil
2 tbsps ghee + for drizzling
1 tsp cumin seeds
1 inch cinnamon stick
1 bay leaf
1 tbsp ginger-garlic paste
2 medium tomatoes, chopped
Salt to taste
1 tsp red chilli powder
¼ tsp turmeric powder
2 tsps coriander powder
1 tsp Tata Sampann Kitchen Masala
½ cup fried onions + for sprinkling+ for garnish
½ cup yogurt
A pinch of mace (javitri) powder + for sprinkling
A pinch of nutmeg (jaiphal) powder + for sprinkling
A pinch of green cardamom powder + for sprinkling
8-10 fresh mint leaves + for sprinkling + for garnish
2 tbsps chopped fresh coriander leaves + for sprinkling + for garnish
A large pinch of saffron, soaked in 1 tbsp warm water
1 tbsp screwpine (kewra) water
1. Heat oil in a non-stick pan.
2. Bring sufficient water to a boil in a deep pan.
3. Add potatoes in the hot oil and mix well. Add salt and sauté till the potatoes turn golden brown. Drain on an absorbent paper.
4. Add green cardamoms, bay leaf, black cardamom, mint leaves, lemon juice and pure ghee. Add soaked rice and salt and mix and cook on medium heat for 7-8 minutes or till the rice is ¾ done.
5. Drain the rice into a bowl and set aside until in use.
6. For the masala, heat oil and 1 tbsp ghee in a deep non-stick pan, add cumin seeds, cinnamon stick and bay leaf and sauté till the spices are fragrant.
7. Add ginger-garlic paste, mix and sauté for 1-2 minutes or till the raw smells goes away.
8. Add tomatoes, mix and sauté for 1-2 minutes. Add salt, red chilli powder, turmeric powder, coriander powder, Tata Sampann Kitchen Masala and 2 tbsps water and mix well. Continue to sauté for 1 minute.
9. Add ¼ cup fried onions and drained potatoes and mix gently. Reduce the heat to low, whisk the yogurt and add into the pan and stir well. Cook for 3-5 minutes.
10. Add mace powder, nutmeg powder, green cardamom powder, mint leaves, coriander leaves, remaining fried onions and remaining ghee and mix.
11. Evenly spread rice on top, sprinkle fried onions, mace powder, nutmeg powder, green cardamom powder, coriander leaves and mint leaves. Drizzle soaked saffron and ghee on top.
12. Heat a tawa on high heat for 5 minutes, place the deep pan on top, drizzle kewra water, cover and cook on high heat for 5 minutes, reduce the heat to low and cook further for 10 minutes.
13. Take the pan off the heat, transfer into a serving bowl, garnish with fried onions, mint leaves and coriander leaves. Serve hot with raita.
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