Dum Aloo Biryani Recipe

13 Jun Dum Aloo Biryani Recipe

Last Updated on June 13, 2024 by blessmyfoodbypayal

Dum aloo biryani recipe with step wise pictorial and video method.

Dum Aloo Biryani is a delicious Indian dish that combines the richness of dum aloo with a flavourful biryani.

In this recipe, baby potatoes are marinated and cooked with fragrant basmati rice and aromatic spices, creating a flavorful and hearty meal.

The dish is typically cooked in layers, with the rice and potato curry alternating, and then cooked on low heat (dum) to allow the flavors to meld together beautifully.

Dum aloo biryani is basically an amalgamation of two recipes. One, dum aloo and another biryani.

Dum aloo is a traditional kashmiri dish for which the deep fried baby potatoes are cooked in yoghurt based gravy.

Biryani is a world famous South Asian rice dish made with fragrant basmati rice, meat or vegetables, flavored with a blend of spices and herbs.

And when these two delicacies come together, creates a mouthwatering dish called dum aloo biryani.

Biryani making has always been seen as a difficult task and as a result most of the people run away from making it, but let us tell you that it is not at all a difficult task, as we have already said in our Hydrabadi dum biryani.

Undoubtedly you need lots of ingredients to make biryani but all such ingredients are not complicated. Rather they are part of every Indian kitchen.

And also making biryani is not that much time taking as well. Meaning thereby, yes you need to give some time to it but not like that of ages, as some people assume.

INGREDIENTS USED IN MAKING DUM ALOO BIRYANI

POTATOES: This recipe calls for baby potatoes because we are using the whole potatoes. And this is how dum aloo are also made traditionally.

But in case you don’t have an access to baby potatoes, don’t worry, you can use the big potatoes after cutting them into two or four pieces.

RICE : this is a well known fact that for making any kind of biryani, Basmati rice is typically the best choice due to its long grains, aromatic fragrance, and fluffy texture when cooked.

However, you can also use jasmine rice  if basmati is not available. The key is to use rice that cooks up fluffy and separate, rather than becoming sticky or clumpy.

BIRYANI MASALA : This is a special masala to flavour the biryani. Not necessarily everyone should have this masala so you can opt for garam masala in the absence of biryani masala.

CURD : Curd is used in marination and also helps in balancing the sharpness of spices. To make the recipe vegan, you can substitute dairy curd with plant based curd.

SPICES : This recipe uses almost all the indian spices, be it caraway seeds, bay leaf, cinnamon, green cardamom, black cardamom, nutmeg, mace, star anise and cloves. Anything loaded with all such fragrant spices can well be imagined how rich it would be.

ONION BARISTA: decoration of biryani is not complete without onion barista. It may sound something very complicated but actually it is nothing but just an onion fried to brown.

Although we have shared a recipe of homemade onion barista in our blog but now we do not follow that recipe anymore because of use of excessive oil. Now we follow this method to make onion barista at home.

SAFFRON MILK : This too is nothing a special thing but just few pinches of saffron strands were soaked in like warm milk for 10-15 minutes.

There were many more ingredients but they are not worth the mention separately being very basic and regular.

So go ahead and enjoy the recipe.

STEP WISE PICTORIAL RECIPE OF DUM ALOO BIRYANI RECIPE

FRYING POTATOES

Take baby potatoes and peel them. If you don’t get baby potatoes, take big sized potatoes and cut them into halves. Quantity of all the ingredients is given in the recipe card at the end of the post.

Wash the potatoes and put them in air fryer basket. Brush oil over them. If you don’t have air fryer, you can roast potatoes in pan as well by tossing them in oil till golden brown.

Air fry @200°C for 20-25 minutes or until potatoes turn brown.

PREPARATION OF MARINATION

Till the time potatoes are getting fried, prepare the marination by adding coriander, mint, ginger, garlic, green chili and curd in a grinder jar.

Grind to a fine paste. Transfer the paste in a bowl and add kasuri methi, coriander powder, kashmiri red chilli powder, biryani masala (or garam masala), salt, and lemon juice. Mix well.

By now, potatoes are also fried. Add them to this marination. Leave them for 30 minutes.

COOKING OF RICE

Add water, bay leaves, green cardamoms, black pepper corns, cloves, oil and salt in a pan.

When water begins to boil, add rice in it which were soaked for 20 minutes.

Cook rice till they are half cooked. Do not cook the rice completely.

Immediately pass the rice through a sieve and keep aside.

FOR GRAVY

Take a handi or wide pan and add oil & desi ghee in it. Then add bay leaves, shahi jeera, green cardamoms, black cardamom, cinnamon stick, cloves, star anise, mace, nutmeg and hing. Let shahi jeera splutter.

Then add onions and salt. Cook them until they turn brown.

Now add the potatoes alongwith all the marination. Cook till oil begins to separate.

LAYERING OF BIRYANI

Bring the heat to lowest. Spread half of the onion barista, coriander, mint and saffron soaked milk over the layer of potatoes.

Then spread rice.

Over the top, spread rest of the onion barista, coriander, mint and saffron soaked milk.

Cover the mouth of handi or pan with paper foil. Put a lid on.

Cook for 20 minutes on lowest heat.

Dum aloo biryani is ready. Enjoy.

DUM ALOO BIRYANI RECIPE – RECIPE CARD

Dum aloo biryani recipe

blessmyfoodbypayal

Dum Aloo Biryani recipe is a delicious Indian dish that combines the richness of dum aloo with a flavourful biryani.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Course rice

Cuisine Indian

Servings 3

Ingredients

  

FOR FRYING POTATOES

• 14 Baby potatoes
• Oil as needed

FOR MARINATION

• 1/4 cup coriander
• 1/4 cup mint leaves
• 4-5 cloves garlic
• 1 inch ginger
• 1 green chilli
• 1 cup curd
• 1 tsp kasuri methi
• 1/2 tsp coriander powder
• 1/2 tsp kashmiri red chilli powder
• 2 tbsp biryani masala (or garam masala)
• 1/2 tsp salt
• Juice of 1 medium lemon

FOR COOKING RICE

• 1 cup rice (washed & soaked for 20-25 minutes)
• 5-6 cup water
• 2 green cardamoms
• 10-12 black pepper corns
• 2 bay leaves
• 4 cloves
• 1 tsp oil
• 1/2 tsp salt

FOR GRAVY

• 1 tbsp oil
• 3 tbsp desi ghee
• 2 bay leaves
• 1/2 tsp Shahi jeera
• 2 green cardamoms
• 1 black cardamom
• 1 inch cinnamon stick
• 4 cloves
• 1 inch
• 1 star anise
• Small piece of mace
• Small piece of nutmeg
• Pinch of hing
• 2 medium onion cut lengthwise
• 1 tsp salt

FOR LAYERING

• 1/4 cup onion barista/fried onion
• 1/4 cup mint & coriander leaves
• 1/4 cup saffron soaked milk
• 1 tsp briyani masala or garam masala

Instructions

 

FRYING POTATOES

• Take baby potatoes and peel them. If you don't get baby potatoes, take big sized potatoes and cut them into halves.
• Wash the potatoes and put them in air fryer basket. Brush oil over them. If you don't have air fryer, you can roast potatoes in pan as well by tossing them in oil till golden brown.
• Air fry @200°C for 20-25 minutes or until potatoes turn brown.

PREPRATION OF MARINATION

• Till the time potatoes are getting fried, prepare the marination by adding coriander, mint, ginger, garlic, green chili and curd in a grinder jar.
• Grind to a fine paste.
• Transfer the paste in a bowl.
• Add kasuri methi, coriander powder, kashmiri red chilli powder, biryani masala (or garam masala), salt and lemon juice. Mix well.
• By now, potatoes are also fried. Add them to this marination.
• Leave them for 30 minutes.

COOKING OF RICE

• Add water, bay leaves, green cardamoms, black pepper corns, cloves, oil and salt in a pan.
• When water begins to boil, add rice in it which were soaked for 20 minutes.
• Cook rice till they are half cooked. Do not cook the rice completely.
• Immediately pass the rice through a sieve and keep aside.

FOR GRAVY

• Take a handi or wide pan and add oil & desi ghee in it.
• Add bay leaves, shahi jeera, green cardamoms, black cardamom, cinnamon stick, cloves, star anise, mace, nutmeg and hing.
• Let shahi jeera splutter.
• Then add onions and salt.
• Cook them until they turn brown.
• Now add the potatoes alongwith all the marination.
• Cook till oil begins to separate.

LAYERING OF BIRYANI

• Bring the heat to lowest.
• Spread half of the onion barista, coriander, mint and saffron soaked milk over the layer of potatoes.
• Then spread rice.
• Over the top, spread rest of the onion barista, coriander, mint and saffron soaked milk.
• Cover the mouth of handi or pan with paper foil.
• Put a lid on.
• Cook for 20 minutes on lowest heat.
• Dum aloo biryani is ready. Enjoy

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