Aloo Dum Biryani Recipe

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Source: www.indianhealthyrecipes.com

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Aloo Dum Biryani is a tasty and perfect Biryani for vegetarians. It is a complete one pot meal and a flavorful dish. Aloo Biryani is a delicious version of the Biryani that is cooked in an aromatic mixture of spices along with rice. This Biryani also makes an excellent weekend lunch or dinner dish. You can serve this wholesome dish with any side of your choice.

Ingredients

For potato layer

2Potatoes (aloo), peeled and cubed
1Onion, sliced
1Tomato, sliced
2Cloves
1/2 inchCinnamon Stick
1 tablespoonRed chili powder
1/2 tablespoonTurmeric powder (Haldi)
1Green Chili, slit length wise
2 tablespoonYogurt (Curd), whisked
1 tablespoonGaram masala powder
1 tablespoonGinger garlic paste
Saltto taste
1 tablespoonGhee

For rice layer

2 cupsBasmati rice, washed and soaked in water for 30 min
2Cloves
2Cardamom (Pods /Seeds)
1/2 inchCinnamon Stick
1 tablespoonGinger garlic past
saltto taste

For layering

2 tablespoonCoriander leaves (Dhania), finely chopped
2 tablespoonLemon juice
1/2 tablespoonGaram masala powder
a fewSaffron strands dissolved in milk
2 tablespoonCaramelized onions ( in pan add oil and fry the onions until caramelized)
2 tablespoonGhee

Directions

For the Potato Gravy

In a deep pan add oil and add clove and cinnamon, fry it for a minute and then add sliced onions and fry till translucent.
Add the ginger-garlic paste and fry for about 1 minute till the raw smell disappears and add potato pieces, red chili powder, turmeric powder and garam masala and fry for a minute and add 1/2 cup of water and cook till potato pieces turn soft.
Add whisked curd and cook on low flame till the gravy becomes thick and once done, switch off the flame and keep it aside.

For Cooking The rice

In a deep pan add rice, enough water along with cardamoms, cinnamon, cloves, salt and ginger-garlic paste and cook till the rice is 90% cooked and drain the water and keep it aside.

How to proceed

In a bottom heavy vessel add ghee and add a layer of rice and spread it evenly and add a potato gravy on the rice and spread evenly.
Add half of fried onions, chopped coriander leaves, 1 tablespoon lemon juice, garam masala and 1 tablespoon of saffron milk.
Cover this with another layer of rice and also add remaining fried onions, chopped coriander leaves, 1 tablespoon lemon juice, garam masala and 1 tablespoon saffron milk.
Add 1 tablespoon ghee and cover it with a lid and seal it with an aluminum foil and cook for 15-20 minutes and switch off the flame and keep it aside for10-15 minutes.
Remove the foil slowly and then open the lid and mix the sides using wooden spatula, mix it very gently.
Add fresh minced coriander and fried onions on the top and serve it with tomato raita.

Meghna Nath