Aloo Dum Biryani is a lip-smacking variant of vegetarian Biryani that would be a definite hit when you serve it to your guests at your next dinner party. You may also want to check other Veg Biryanis like Akkha Masoor Biryani, Lakhnawi Vegetable Biryani
Though the Biryani Purists are often dismissive of Veg Biryanis and would dismiss even the term ‘Veg Biryani’ with utter disdain. A blog that I read last about Why Veg Biryanis must not be referred as Biryani on a reputed website, the writer states that foodies must realize that there is no such thing as Vegetarian Biryani. At best it can be stated as Veg Pulao. I don’t really subscribe to the thoughts stated in that article. I never tend to agree with anything that reeks of exclusivity or elitism and that is what the article reeks of. Food must be all inclusive, something that transcends all barriers and not that creates it.
Coming back to today’s blog post, Aloo Dum Biryani is my current favorite. I have made it already quite a few times and have got awesome feed backs each time. Our domestic help shares a similar passion as mine, and each time I make a dish I present it to her and ask for her feedback. At times, she packs the dish and takes it back to her home to her family. I had shared a large portion of this Biryani with her family and she came back next day gushing. I was too delighted to receive her lovely feedback.
I am pretty sure this will be one of the finest variety of Veg Biryanis that you would make. It would be a definite hit when you serve it to your guests at your next dinner party. Make this delicious and interesting Biryani and share your foodie feedback with us in comment section below.
Get some really interesting and delicious variety of Raita
- 300 gms Baby Potatoes-Peeled and washed (Keep in water)
- 1½ Cups=300gms Basmati Rice (Long grain)-washed and cleaned -soaked in water for 30 mins
- 2 Large=180gms Onions (sliced into lengths)
- 2 Large=200gms Tomatoes (finely chopped)
- 1 Cup=200gms Curd
- 1 Cup=180gms Brown Onions
- 1 Cup Coriander Leaves-finely chopped
- Green Masala- 1-inch Ginger root, 10-12 Cloves of Garlic, 5 Green Chilies
- Cooking Oil
- 2 Bay Leaf
- 4 Cloves
- 4 Green Cardamom
- ½-inch Cinnamon Stick
- ½ tsp Turmeric Powder
- 1 tbsp Red Chili Powder
- 1 tsp Garam Masala Powder
- ½ tsp Yellow Chili Powder
- 1 tsp Coriander Powder
- Saffron threads-soaked in 1 tbsp Warm Milk
- We will put 5 Cups=1.25-liter water to boil in a large pan. As water begins to boil, add Salt. It is very important that we season the rice appropriately with Salt. I am adding about 3 tsp Salt in water.
- Add Bay Leaf, Cinnamon stick, Green Cardamom, Cloves and 1 tsp Ghee. Add Soaked Rice and cook until it is 90 percent done. Rice is 90 percent cooked in 5 mins on high heat. Take it off the heat and drain water. Spread it immediately in a large plate.
- Heat 5 tbsp Cooking Oil in a Pan. Pat dry Potatoes. Prick Potatoes as shown in the video (with a fork or a toothpick). Fry Potatoes in hot Oil. We have fried Potatoes on low heat for almost 17 mins. Insert a toothpick to check if Potatoes have cooked. Toothpick gets inside easily which indicates that Potatoes are cooked. Remove Potatoes from Pan and collect in a bowl.
- We will prepare a marinade for Potatoes. In a bowl, Put curd. Remember to whisk it well. Add Turmeric Powder, Red Chili Powder, Garam Masala Powder, Yellow Chili Powder, Coriander Powder and chopped Coriander Leaves. Add half quantity of Brown Onions. Other half will be used in layering. Crush with your palms before adding it to the marinade. Add some Salt and mix well. Put fried Potatoes in this marinade.
- Coat it well with marinade. Cover and allow it to rest for 15 mins
- Meanwhile, let's make green masala paste using Ginger, Garlic and Green Chilies. I have used 1.5-2 tbsp water while grinding this paste.
- Now, we will make Potato gravy for Biryani. We will reuse same Oil. Add sliced Onions and fry until it becomes soft. We have cooked Onions for 5 mins and it has become soft.
- Add some Green Masala paste and mix well. Fry for few mins. We have cooked Masala for 3-4 mins.
- Add chopped Tomatoes. Add some Salt for faster softening of Tomatoes and mix well. Cover and cook on low heat until tomatoes become soft. We have cooked tomatoes for 5 mins on low heat
- Add marinated Potatoes and mix well. Cover and cook on low heat. We have cooked Potatoes in masala for 10 mins on low heat. Masala is cooked well and Oil begins to ooze out from the sides. Gravy must not be too thick nor too watery. Let's do the layering now.
- Take a Biryani Handi. Grease its bottom and sides with Ghee. Put half quantity Potato gravy. Spread it well in bottom. Add chopped Coriander leaves and some Brown Onions. Spread half quantity rice on top of Potato gravy. Put some Saffron Milk, Coriander leaves and Brown Onions. This completes the first layer.
- Repeat the sequence for second layer
- Seal this Handi. Cover the lid with dough. Place this lid on top of Handi. Now Handi is sealed. Let's put it on heat
- We will put Biryani Handi on direct and high heat for 3 mins. Meanwhile, heat an iron griddle
- After 3 mins of direct heat cooking, transfer Handi on iron griddle. Cook on low heat for 8-10 mins (Dum Cooking). After 10 mins of Dum Cooking, take it off the heat
- Biryani is ready to be served now
- Serve this Aloo Dum Biryani for your guests. I am pretty sure you will get a BIG THUMBS UP from them 🙂
Click to watch recipe video