Aloo Biryani, alu biriyani or dum aloo biryani, is a main course rice dish, made by marinating baby potatoes in a rich flavorful homemade masala blend, then layered with fragrant basmati rice and cooked to perfection under pressure/dum. This exotic hyderabadi style potato dum biryani has a perfect balance of spice & flavor, making it a dish to churn out for your weekend dinners or just any day! Try it out and share how it fares for you 🙂
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Detailed Recipe :
Marinate – Coriander Seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Star Anise : 1
Sesame Seeds : 1 tbsp
Nutmeg : ¼ piece
Mace : ½ tsp
Green Cardamom : 4
Cloves : 4
Red Chili : 4
½ tsp Fennel Seeds
Cinnamon : 1 inch bark
Turmeric : ¼ tsp
Salt : to taste
Ginger : 1 inch piece
Garlic : 4 cloves
Green Chili : 2
Mint : a sprig
Dried Pomegranate Seeds / Anardana : ½ tbsp
Coriander : few leaves
Cream : 3 tbsp
Kewra Water : ½ tsp
Birista : ¼ cup
Yogurt : ¼ cup
For Completing Biryani – Basmati Rice : 2 Cups
Salt : to flavour rice
Oil : 1 tbsp
Lemon juice : 1/4 tsp
Baby Potatoes : 20 (parboiled with salt & turmeric)
Ghee : 2 tbsp + 1 tbsp
Saffron : few strands, soaked in 1 tbsp hot water
Deep fried Nuts : few to top
• For Marinate : In a warm pan, add the spices(coriander seeds, cumin seeds, star anise, sesame seeds, nutmeg, mace, cloves, cardamom, red chili, fennel seeds and cinnamon) and roast in low flame.
• Once lightly roasted, add to a blender jar, also add in the turmeric powder, salt, ginger, garlic, green chili, mint leaves, coriander leaves, anardana, cream and the kewra water.
• Transfer the marinate to a bowl, and add the parboiled potatoes. Coat the potatoes well and let it marinate. (read tips)
• For Rice : Boil 8 cups of water, add salt, oil, lemon juice. Once roaring, add the rice and boil till 70% done. Strain immediately, keep the water. Rice water is known as bhaap.
• Assemble : Take the potatoes out to a different bowl, add ¼ cup yogurt & birista to the leftover marinate and mix well.
• In a handi/cooker, heat 2 tbsp of ghee, add the leftover marinate and cook for a min, also add the potatoes and cook for 5 mins.
• Take out half of the potatoes and keep aside. If the masala looks thick in the pan, add bhaap to adjust consistency, I added around ½ cup.
• Layer with half of the rice, place the remaining potatoes, and layer with remaining rice.
• Pour in the saffron water, a few nuts, a tbsp. of ghee and ¼ cup bhaap. Cover & cook for around 20 mins in low flame. Let the biryani stay idle for atleast 30 mins before serving out
Marination : the potatoes can be marinated for a few hours if you have time, or else can be made instantaneously. Recommended time is an hour
Moisture & Cooking time : You will need to adjust the cooking time, amount of bhaap, & idle time, all accordingly to the doneness of the rice. If the rice is cooked more than 70%, decrease dum time, and reduce bhaap. If bhaap is added more by mistake, cook in high heat and remove whistle so that excess moisture can leave. If there is less moisture and risk of burning, low flame and whistle on. Still everything is cooked and perfect till bottom but you see the rice is overdone after dum, let it stay idle for more time. Hope you get what I’m trying to convey
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