Aloo Dum Biryani is a variant of vegetarian Biryani made with potatoes and is appreciated for its flavor and aroma.
Recipe
Region/ cuisine: Indian
Main Ingredients:
500 gms Baby Potatoes-Peeled and washed, Spice paste, Biryani rice, 100 gms Curd, Salt to taste, Fried onions, 1 cup Oil.
Spice Paste: 1 tbsp Fennel seeds, 1 tbsp Cumin seeds, 1 tbsp Coriander seeds, 1 tbsp Red Chilli powder, 1 tsp Turmeric powder, 1 tsp Peppercorns, 1 tsp Cloves, 1 inch Ginger, 10-15 Garlic cloves,
2 Green chillies, 1 Bay leaves, 1/4 cup Fried onions, Water for grinding.
Biryani Rice: 500 gms Basmati rice, Water, 1 bay leaf, 1 Big Cardamom, 1 Javitri, 2 Clove, 3-4 Black Peppercorns, Salt,
Process:
For Cooking of Rice: In a large sauce-pot, add water for boiling, add bay leaf, big cardamom, javitri, clove, black peppercorns, salt to taste let the water boil.
After boiling water, add the soaked basmati rice and let it cook 80%. Strain the excess water and set aside.
For Potatoes: Half boil the potatoes and dip fry them till golden brown or cooked to perfection.
For Spice Paste:
Heat a vessel and toast fennel seeds, cumin seeds, coriander seeds on a medium flame. Do not over roast it. Transfer it into a grinder, add cloves, peppercorns, bay leaf, red chilli powder, turmeric and grind them into a powder. Add Ginger, garlic, green chillies, fried onions and grind. Add water and give it a final grind. Our Spice paste is ready.
For Biryani:
Heat oil in a vessel, add the spice paste and give it a stir, add curd and cook it on a moderate flame.
Add fried potatoes, salt as per taste, water and stir it well, cover it and cook it on high flame.
Add the rice and place the fried onions and coriander leaves over it. Cover and seal it with dough and cook for 15-20 minutes.
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