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Aloo Biryani | Potato Dum Biryani » Dassana’s Veg Recipes


Aloo biryani recipe with step-by-step pictures. This can be a layered and dum cooked biryani created from child potatoes. Therefore the title dum aloo biryani or potato dum biryani. It makes for a filling, satisfying and wholesome meal when served with a aspect of raita or yogurt, pickle and papad.

aloo biryani served in a white plate. with a bowl of raita kept on the top left side and text layovers.

Sharing a potato biryani which is a household recipe and liked at house. That is my mother’s methodology of making ready biryani. It was time I shared her recipe. Right here I’ve used child potatoes, however you may make it with common potatoes and even blended veggies.

At any time when I need to have a particular rice-based dish then biryani is at all times in my thoughts. I’ve shared many veg biryani varieties on the weblog. A couple of of the favored biryani recipes you may attempt are:

After I make this biryani with child potatoes, I simply shallow fry to save lots of time. In order for you you may even boil or steam them.

If making with veggies, then no must fry. Simply cook dinner the veggies within the biryani gravy. Within the recipe I’ve proven the principle steps collectively. Nonetheless, whereas cooking, you may cook dinner the rice and veg gravy concurrently.

You may serve this dum aloo biryani scorching or heat with raita or biryani shorba or plain yogurt or salan.

Step-by-Step Information

How one can make Aloo Biryani

Cooking rice:
1. Rinse 1.5 cups of basmati rice (300 grams) very properly in water until the water runs away from starch. Soak rice grains in sufficient water for Half-hour. After Half-hour drain all of the water and preserve the soaked rice apart.

I like to recommend utilizing aged basmati rice to get the very best texture, aroma and taste when making ready any biryani selection.

soaking rice.

2. On medium to excessive warmth, take 5 cups water. Add 1 teaspoon salt, 1 small to medium bay leaf (tej patta), 2 cloves, 2 inexperienced cardamoms, 1 inch cinnamon, 3 to 4 strands of mace, and convey to a boil.

Style the water, it ought to really feel barely salty. If the water isn’t barely salty, then add a bit extra salt.

boiling water in a pan with salt, bay leaf, cloves, green cardamoms, cinnamon and mace.

3. When the water involves a boil, add the soaked rice. Don’t cut back the warmth and cook dinner the rice.

adding soaked rice to the boiling water.

4. Cook dinner rice until its ¾th achieved or 75% cooked. Verify the doneness by biting a couple of grains of rice. It is best to get a slight chunk within the rice.

rice cooked till 3/4th or 75%.

5. Then drain the water from the rice in a colander. In order for you you may even rinse the cooked rice with contemporary water. Hold apart.

draining cooked rice in a colander.

6. In a chutney grinder jar or small grinder, take the next elements:

  • 2 inexperienced chillies
  • ¼ cup chopped coriander leaves
  • 2 tablespoons chopped mint leaves
  • ½ inch ginger (roughly chopped)
  • 5 small to medium garlic (roughly chopped).
green chilies, chopped coriander leaves, chopped mint leaves, roughly chopped ginger and roughly chopped garlic cloves added to a grinder jar.

7. Add ⅓ cup contemporary curd (yogurt).

curd added

8. Grind or mix to easy or a semi-fine paste. Hold apart.

ingredients ground to a smooth paste.

9. Warmth 3 tablespoons of ghee (clarified butter) in a pan.

heat ghee in a pan

10. When the ghee turns into scorching, add peeled child potatoes (250 grams or 12 to fifteen child potatoes). If the potatoes are massive, then halve or quarter them after which add.

aloo added

11. Fry the potatoes on medium warmth.

frying potatoes in hot ghee.

12. Fry until the potatoes until they’re 90% cooked or nearly cooked. They only must develop into crisp and golden from the sides. Take away with a slotted spoon and place the potatoes on kitchen paper towels.

frying potatoes in hot ghee till 90% cooked.

13. Subsequent add 15 cashews to the pan and fry until the cashews develop into golden. Take away and preserve apart.

frying cashews in hot ghee.

14. Subsequent add ½ tablespoon of raisins.

raisins added to hot ghee.

15. Fry until they develop into plump.

frying raisins till they become plump.

16. Take away the fried raisins and preserve them apart.

fried potatoes, fried cashews and fried raisins kept on kitchen paper towel.

17. In the identical pan now add the next spices:

  • 1 inch cinnamon
  • 3 inexperienced cardamom
  • 2 cloves
  • 1 black cardamom
  • 1 small to medium tej patta (Indian bay leaf).

The oil can be scorching, so the spices will crackle as quickly as you add them.

spices added to hot ghee.

18. Shortly add 1 cup of tightly packed thinly sliced onions.

thinly sliced onions added to hot ghee.

19. Start to saute the onions on low to medium warmth stirring typically.

sautéing onions in hot ghee.

20. First the onions will develop into mild golden. So proceed to saute them.

sautéing onions till light golden.

21. Saute onions until they flip golden in shade and caramelize.

sautéing onions till they caramelize.

22. Shortly take away half of the fried onions from the pan.

remove 50 percent of fried onions from the pan.

23. Hold the fried onions apart together with the remaining fried elements.

some fried onions kept with other fried ingredients on kitchen paper towel.

Getting ready gravy for biryani 

24. Now add 1 medium tomato (chopped) or ½ cup chopped tomatoes.

chopped tomatoes added to the pan.

25. Sauté the tomatoes until they flip mushy.

sautéing tomatoes till they soften.

26. Hold the warmth to a low and add the next spice powders and blend very properly.

  • ½ teaspoon turmeric powder
  • ½ teaspoon pink chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon biryani masala powder or garam masala powder
various spices added

27. Then add the ready floor paste.

prepared paste added to the spiced tomatoes.

28. Combine very properly and saute the masala.

sautéing the tomato masala in the pan.

29. Saute until you see oil releasing from the perimeters of the masala.

sautéing the tomato masala in the pan.

30. Now add ½ cup water.

water added to the masala.

31. Season with salt as per style. Stir and blend very properly.

adding salt to the masala.

32. Add half of the fried potatoes.

half of the fried potatoes added to the masala gravy.

33. Simmer the gravy on a medium warmth.

simmering the gravy.

34. Simmer for 8 to 9 minutes until the gravy thickens. Additionally, you will see some specks of ghee on high of the gravy. Hold apart.

simmering the gravy till it thickens.

Assembling and Layering Potato Biryani

35. When the gravy is cooking, soak 1 pinch of saffron in 3 tablespoons of heat water. Hold apart.

soaking saffron in warm water.

36. Now take half of the gravy and layer it in a thick bottomed pan.

layer of some of the gravy in a thick bottomed pan.

37. Layer half of the rice.

cooked rice layer on top.

38. Subsequent add among the half of the fried potatoes, cashews and raisins.

some fried potatoes, cashews and raisins added on top of the rice layer.

39. Layer with half of the fried onions.

fried onions added to the cooked rice layer.

40. Add half of the saffron dissolved water.

half of the saffron water sprinkled on top.

41. Repeat the gravy, rice, fried potatoes, onions, cashews and raisins layer. Add the remaining saffron soaked water. Additionally add 2 teaspoons rose water or kewra water

repeat the layers with the remaining gravy, cooked rice, fried ingredients, saffron water and top with kewra water.

Dum Cooking Aloo Biryani

42. Seal the pan with aluminum foil.

pan sealed with aluminium foil.

43. Cowl the pan with its lid and place it on a preheated tava or griddle. Preheat the tawa on a low to medium warmth for five minutes earlier than you place the pan.

pan covered with lid and placed on a preheated tawa.

44. Dum cook dinner potato biryani on low warmth or sim for Half-hour.

If baking – preheat the oven to 180 diploma celsius after which bake the biryani in a preheated oven for 25-Half-hour. Please keep in mind to make use of an ovenproof glass utensil just like the pyrex bowl for baking within the oven.

You’ll have to assemble biryani as talked about above within the ovenproof utensil. Cowl with aluminum foil or the pyrex bowl lid after which bake.

Give a resting time of 5 to 7 minutes and examine the biryani. In the event you see a whole lot of gravy within the biryani, then cowl and proceed to dum cook dinner the biryani. There needs to be no liquid or gravy on the backside of the pan. If there’s some gravy, then seal once more and proceed to dum cook dinner for some extra minutes.

dum cooked aloo biryani.

46. You may garnish with some mint or coriander leaves if you need. Serve aloo biryani scorching or heat with your favourite raita or mirchi ka salan or biryani shorba or plain yogurt.

aloo biryani served in a white plate. with a bowl of raita kept on the top left side and text layovers.

Please remember to charge the recipe within the recipe card or depart a remark under in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

dum aloo biryani recipe

Aloo Biryani | Potato Dum Biryani

This Aloo Biryani is a layered, dum-cooked biryani made with child potatoes, basmati rice, dry fruits, spices and herbs.

Prep Time 30 minutes

Cook dinner Time 30 minutes

Whole Time 1 hr

Stop your display screen from going darkish whereas making the recipe

cooking rice

  • Rinse 1.5 cups basmati rice (300 grams) very properly in water until the water runs away from starch. Soak rice grains in sufficient water for Half-hour. 

  • On a medium to excessive flame, deliver to boil 5 cups water, 1 teaspoon salt, 1 small to medium tej patta, 2 cloves, 2 inexperienced cardamoms, 1 inch cinnamon, 3 to 4 strands of mace.

  • When the water involves boil, add the rice. Don’t cut back the warmth and cook dinner the rice.

  • Cook dinner rice until its ¾th achieved or 75% cooked. Verify the doneness by biting a couple of grains of rice. It is best to get a slight chunk within the rice.

  • Then drain all of the water from the rice in a colander. In order for you you may even rinse the cooked rice with contemporary water. Hold apart.

preparation to make gravy for biryani

  • In a chutney grinder jar or small grinder, take 2 inexperienced chillies, ¼ cup chopped coriander leaves, 2 tablespoons chopped mint leaves, ½ inch ginger (roughly chopped), 5 small to medium garlic (roughly chopped).

  • Add ⅓ cup contemporary curd (yogurt).

  • Grind or mix to easy or a semi tremendous paste. Hold apart.

  • Warmth 3 tablespoons ghee (clarified butter) in a pan.

  • When the ghee turns into scorching, add peeled child potatoes (250 grams or 12 to fifteen child potatoes). If the potatoes are massive, then halve or quarter them after which add.

  • Fry the potatoes on medium warmth until they’re 90% cooked or nearly cooked.

  • Take away with a slotted spoon and place the potatoes on kitchen paper towels.

  • Subsequent add 15 cashews within the pan and fry until the cashews develop into golden. Take away and preserve apart.

  • Subsequent add ½ tablespoon raisins and fry until they develop into plump. Take away and preserve apart.

  • In the identical pan now add the next spices – 1 inch cinnamon, 3 inexperienced cardamoms, 2 cloves, 1 black cardamom and 1 small to medium tejpatta. The oil can be scorching, so the spices will crackle as quickly as you add them.

  • Shortly add 1 cup tightly packed thinly sliced onions.

  • Start to saute the onions on low to medium flame stirring typically until they flip golden or caramelize. 

  • Then rapidly take away half of the fried onions from the pan.

  • Hold the fried onions apart together with remaining fried elements.

making gravy for biryani

  • Now add ½ cup chopped tomatoes

  • Sauté the tomatoes until they flip mushy.

  • Hold the flame to a low and add ½ teaspoon turmeric powder, ½ teaspoon pink chilli powder, 1 teaspoon coriander powder and 1 teaspoon biryani masala powder or garam masala powder. Combine very properly.

  • Then add the bottom paste. combine very properly and saute the masala until you see oil releasing from the perimeters.

  • Now add ½ cup water. season with salt as per style. Combine very properly.

  • Add half of the fried potatoes and blend once more. 

  • Simmer the gravy on a medium flame for  8 to 9 minutes or until the gravy thickens a bit. Hold apart.

assembling and layering aloo dum biryani

  • When the gravy is cooking, soak 1 pinch of saffron (kesar) in 3 tablespoons heat water. Hold apart.

  • Now take half of the gravy and layer it in thick bottomed pan.

  • Layer half of the rice.

  • Subsequent add among the fried potatoes, cashews and raisins. layer with among the fried onions.

  • Add half of the saffron dissolved water.

  • Repeat the gravy, rice, fried potatoes, onions, cashews and raisins layer. Add the remaining saffron soaked water. Additionally add 2 teaspoons rose water or kewra water.

dum cooking potato biryani

  • Seal the pan with aluminium foil.

  • Cowl the pan with its lid and place it on a preheated tava or griddle. Preheat the tawa on a low to medium flame for five minutes earlier than you place the pan.

  • Dum cook dinner potato biryani on low flame or sim for Half-hour. If baking – preheat the oven to 180 diploma celsius after which bake in a preheated oven for 25-Half-hour. Please keep in mind to make use of an oven proof glass utensil just like the pyrex bowl for baking within the oven. You’ll have to assemble the biryani as talked about above within the ovenproof utensil. Cowl with aluminum foil or the pyrex bowl lid after which bake.
  • Give a resting time of 5 to 7 minutes and examine the biryani. 

  • In the event you see a whole lot of gravy within the biryani, then cowl and proceed to dum cook dinner. There needs to be no liquid or gravy on the backside of the pan. 

  • If there’s some gravy, then seal once more and proceed to dum cook dinner for some extra minutes.

  • You may garnish with some mint or coriander leaves if you need. Serve the potato biryani scorching or heat along with your favourite raita or salan or biryani shorba or curd.

  • For the very best style, texture and aroma use aged basmati rice.
  • I’ve made this aloo biryani with child potatoes. Nonetheless you may make it with common potatoes and even with blended veggies.

Vitamin Information

Aloo Biryani | Potato Dum Biryani

Quantity Per Serving

Energy 499 Energy from Fats 144

% Day by day Worth*

Fats 16g25%

Saturated Fats 8g50%

Polyunsaturated Fats 1g

Monounsaturated Fats 5g

Ldl cholesterol 31mg10%

Sodium 700mg30%

Potassium 610mg17%

Carbohydrates 81g27%

Fiber 6g25%

Sugar 6g7%

Protein 9g18%

Vitamin A 453IU9%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 24mg29%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Okay 9µg9%

Calcium 111mg11%

Vitamin B9 (Folate) 32µg8%

Iron 3mg17%

Magnesium 74mg19%

Phosphorus 201mg20%

Zinc 2mg13%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.

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This Aloo Biryani Put up from the weblog archives, first printed in January 2017 has been republished and up to date on December 2022.



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