Aloo Dum Biryani | Potato Dum Biryani in cooker
Aloo dum biryani is a recipe which is appreciated in many places. Its flavour and aroma is enough to attract anyone.
Ingredients for the dum aloo biryani
- Basmati Rice- 1 cup (200 gms) (soaked)
- Peeled Potatoes- 12 (300 gms)
- Ghee- 4 to 5 tbsp
- Green Coriander- 3 to 4 tbsp (finely chopped)
- Tomatoes- 2 (100 gms)
- Fresh Mint Leaves- ¼ cup
- Fresh Whisked Curd- ½ cup
- Cumin Seeds- ½ tsp
- Red Chilli Powder- ½ tsp
- Coriander Powder- ½ tsp
- Turmeric Powder- ½ tsp
- Green chillies- 2 (chopped)
How to make the Aloo Dum Biryani
Wash and soak 1 cup of the basmati rice for ½ an hour in the water and remove the excess water. Preheat the 1 litre water to boil and add the rice in the boiled water. Add the 2 cinnamon stick, 2 crushed green cardamoms, 1 tsp of the salt, 1 tsp of ghee and mix them properly.
Cover and cook the rice slightly less on the medium flame. Cook the almost 10-15% less.
Check the rice and switch off the flame if they are partially cooked. It takes 5 minutes to prepare the boiled rice. Filter the rice out of the water using the strainer to avoid the extra water.
To prepare the aloo masala
Peel, wash and dry the potatoes properly. Take te whisked curd and add red chilli powder, coriander powder, turmeric powder, garam masala and mix them properly.
Add the saffron strands in the milk so that they leave their colour in the milk.
Preheat the wok, add 3 to 4 tbsp of ghee in it and heat it. Add the potatoes in the heated ghee and fry them from all the sides until they are golden brown in colour on the medium flame. Stir and fry the potatoes in the intervals.
To check the fried potatoes insert a knife straight in the fried potatoes. If the knife smoothly moves inside the potatoes that means they are fried. Take out the potatoes in the plate.
Add and roast the ½ tsp of the cumin seeds, seeds of the 1 black cardamom, 4 cloves and 6 to 7 black peppers in the ghee. Now, add and roast the 2 chopped green chillies and 1 inch piece of the grated ginger. Cook and add the finely chopped tomatoes on the low flame for 1-2 minutes.
Switch the flame when the tomatoes are roasted and keep it aside to cool down.
Add the curd in the cooled masala mixture and switch on the flame. Stir and cook the curd masala mixture until it boils.
Stir and cook the mixture until the ghee separates from the mixture. The ghee is separating from the mixture and add the potatoes, ¾ tsp of salt, chopped green coriander and mint leaves in it. Stir and roast the masala for 1-2 minutes.
Add the 1/ 2 cup of water in and cook it until it boils. Switch off the flame and keep aside the wok once the potatoes boils.
Steam cook the biryani
The rice and the aloo masala mixture is ready. Place the pressure cooker on the gas to steam cook and add the half of the aloo masala mixture in it. Then, add the half of the rice over it and again the masala mixture then, again spread the rice over the mixture. Add the kesar milk over the rice, some chopped coriander and mint leaves. Close the lid of the cooker and cook the dum aloo rice biryani on the low flame for the 15 minutes.
Switch off the flame after the 15 minutes and open the lid to check the biryani after 10 minutes.
The dum aloo biryani is ready to serve. Take it out in a bowl and serve it with curd, raita or any dip.
We took smaller sized potatoes but, larger sized potatoes can also be used after chopping into 2-4 pieces.
You can use the cooking oil instead of the ghee.
Do not add curd in the hot masala otherwise, it will curdle.
The saffron strand is an optional ingredient.
Do not cook the biryani on the high flame otherwise it will burn from the bottom.
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