Aloo Dum Biryani
Cook time: 
Total time: 
Serves: 4-5
  • 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
  • Ghee
  • Salt
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Coat it well with marinade. Cover and allow it to rest for 15 mins
  6. 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.
  7. 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.
  8. Add some Green Masala paste and mix well. Fry for few mins. We have cooked Masala for 3-4 mins.
  9. 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
  10. 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.
  11. 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.
  12. Repeat the sequence for second layer
  13. 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
  14. We will put Biryani Handi on direct and high heat for 3 mins. Meanwhile, heat an iron griddle
  15. 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
  16. Biryani is ready to be served now
  17. Serve this Aloo Dum Biryani for your guests. I am pretty sure you will get a BIG THUMBS UP from them :)
Recipe by Kali Mirch - by Smita at