Aloo Dum Biryani

Cook along · 10 steps

Method

1. 1

   Wash basmati rice thoroughly and soak in enough water for 30 minutes. Drain before use.

2. 2

   To marinate: combine yogurt, salt, turmeric powder, coriander powder, red chili powder, biryani masala, green chilies, coriander leaves, and mint leaves into a smooth paste. Add potatoes, mix well, and let sit for 30 minutes.

3. 3

   Boil 2 liters of water with cloves, cardamom, star anise, bay leaves, cumin seeds, salt, oil, and lemon slices. When boiling, add soaked rice and cook until 80% done. Strain gently and set aside, removing lemon slices.

   

4. 4

   Heat ¼ cup oil and fry cabbage in two batches until golden and crispy. Set aside.

5. 5

   In the same pan, add asafoetida to the leftover oil. Add marinated potatoes and cook on very low flame (dum) for about 20 minutes with lid on. Place a tawa underneath to prevent burning. Mix once after 5-7 minutes.

   

6. 6

   Layer the cooked rice on top of the potatoes. Make a few holes with a rolling pin and pour ghee into them.

7. 7

   Soak saffron strands in warm milk for 2 hours. Pour into the holes for royal biryani flavor.

8. 8

   Add fried cabbage, some mint leaves, and coriander leaves on top.

   

9. 9

   Cover and cook on low heat for 10 minutes. Turn off heat.

10. 10

    Let it rest for 15-20 minutes before mixing gently. Serve with boondi raita and tulsi leaves.