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Main Ingredients | Potatoes, Biryani rice |
Cuisine | Kashmiri,Indian |
Course | Rice |
Prep Time | 26-30 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Dum Aloo Biryani - SK Khazana
- 10-12 small Potatoes peeled
- 3 cups Biryani rice ¾ cooked
- to taste Salt
- for shallow frying Oil
- 2 cups Yogurt
- 2 teaspoons Red chilli powder
- 1/2 teaspoon Green cardamom powder
- 1 teaspoon Dried ginger powder (soonth)
- 1 teaspoon Fennel seed (saunf) powder
- 2 tablespoons Mustard oil
- 1 teaspoon Clove powder
- 1/2 teaspoon Asafoetida
- 1 1/2 teaspoon Garam masala
- 1/2 teaspoon Cumin powder
- a pinch Saffron soaked in 3 tbsps milk
- 2 tablespoons Fresh coriander leaves chopped + garnish
- 2 tablespoons Fresh mint leaves chopped + garnish
- 1 inch Ginger cut into thin strips + garnish
- to serve Raita
Method
- Take sufficient water in a bowl, add salt and mix well. Prick the potatoes all over with a toothpick and soak them in this bowl. Keep aside for 15 minutes. Drain and place them on an absorbent paper and wipe dry.
- Heat sufficient oil in deep non-stick pan, add the potatoes shallow-fry the potatoes on medium heat till golden and crisp. Drain on absorbent paper
- Take yogurt in a bowl, add red chilli powder, green cardamom powder, dried ginger powder, fennel powder and salt and whisk well.
- Heat mustard oil in the same pan and till it smokes. Add clove powder and asafetida and mix well. Add yogurt mixture, mix well and cook for 1-2 minutes. Add 1 cup water, mix well, cover and cook for 1-2 minutes.
- Add potatoes and mix well. Cook for 1-2 minutes. Add 1 tsp garam masala powder and cumin powder and mix well.
- Spread the rice on top evenly. Drizzle saffron milk, sprinkle remaining garam masala powder, coriander leaves, mint leaves and ginger strips.
- Cover the pan with 2 layers of aluminum foil and place the lid on. Cook on low heat for 20-25 minutes.
- Remove the foil and transfer the biryani into a serving dish. Garnish with coriander leaves, mint leaves and ginger strips and serve hot with a raita of your choice
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