Aloo Dum Biryani | Potato Pilaf

Potato Pilaf | Aloo Biryani

ALOO DUM BIRYANI

• 2 big Potatoes, peeled and cubed
• 1 Onion, sliced
• 2 small Tomatoes, sliced
• 1 Clove + 1 2′ inch Cinnamon
• 1½  tbsp. Red chili powder
• ½ tbsp. Turmeric powder
• 2 green chili, slit length wise
• 3 tbsp. thick Curd/Yogurt, whisked
• 1 tbsp. Garam Masala
• 1 tbsp. Ginger-Garlic Paste
• Salt
• Ghee/Oil

• 2 cups Basmati Rice, washed and soaked in water for 30 min.
• 2 Cloves, 2 Cardamoms & 2 1’inch piece of Cinnamon
• 1 tbsp. Ginger-Garlic paste
• Salt

FOR LAYERING:

• 2 tbsp. Coriander leaves, chopped
• 2 tbsp. Lemon juice
• ½ tbsp. Garam Masala
•  Pinch Saffron mixed in 2 tbsp. lukewarm milk
• 2 tbsp. fried Onions, refer *NOTES below
• 2 tbsp. Ghee

How to make Aloo Dum Biryani Step by Step

• In a heavy bottom cooking vessel, add oil along with clove and cinnamon. To this add sliced onions and fry till onions turn translucent. Now add ginger-garlic paste and fry till raw smell wafts (nearly 1 minute).
• To this add potato pieces, red chili powder, turmeric powder and garam masala. Fry for a minute and add ½ cup of water.
• Cook till potato pieces turn soft (not mushy). Now add whisked curd and cook on low till gravy thickens.

• Add cardamoms, cinnamon, cloves, salt, ginger-garlic paste to water and to this add rice. Bring this to boil and then lower the flame. Cook rice till it is 90% done.
• Press a grain between your forefinger and thumb, if it is soft, drain the water using a sieve.
• Now start to layer.

LAYERING ALOO DUM BIRYANI

• Once you drain off the water then start to layer, by adding ghee to the bottom of a heavy cooking vessel (the one we use to cook rice). Add a layer of rice and spread evenly.
• Now add potato layer on the rice layer and spread evenly. Add half of fried onions, chopped coriander leaves, one tbsp. lemon juice, garam masala and 1 tbsp. of saffron milk.
• Cover with another layer of rice and add remaining fried onions, chopped coriander leaves, 1 tbsp. lemon juice, garam masala and 1 tbsp. of saffron milk. Now add 1 tbsp. of ghee and leave the vessel on low flame by
  sealing the edges of vessel and lid with aluminium foil.
• I keep nearly ½ kilo weight (my brass pestle and motor) on top of the lid to seal the aroma of biryani.
• Leave it on low flame for nearly 15-20 minutes. When you sprinkle 1 tbsp. of water on cooking vessel it has to sizzle. Turn off the flame and let it sit on stove for another 10-15 minutes before you start to serve.
• Add love to make this recipe taste ‘Yummy’.

• Slowly remove the foil and open the lid. Very gently , using a spoon mix the rice. Garnish with fresh minced coriander leaves or fried onions. I served this biryani with onion raita.

BIRISTA | FRIED ONIONS: 

• In a kadai or heavy bottom cooking vessel, add 5-6 tbsp. ghee and fry finely sliced onions.
• Fry till crisp and nice brown. (Be careful, fry on low flame, stirring frequently). Now carefully using a slotted spatula separate fried onion slices from ghee. Collect ghee in a cup and set aside.
• I used the same the ghee in layering, which gives nice aroma and imparts good taste to the recipe.