Treat yourself with this delicious Dum aloo Biryani which has an exclusive preparation with an assortment of flavourful spices and shallow fried baby potatoes.
DUM ALOO BIRYANI
Ingredients
18-20 small potatoes, peeled
3 cups cooked biryani rice
Salt to taste
Oil for shallow frying
2 cups yogurt
2 tsps red chilli powder
½ tsp green cardamom powder
1 tsp dried ginger powder
1 tsp fennel powder
2 tbsps mustard oil
1 tsp clove powder
½ tsp asafoetida
1 tsp garam masala
¼ tsp cumin powder
A large pinch of saffron, soaked in 3 tbsps milk
2 tbsps chopped coriander leaves + garnish
2 tbsps chopped mint leaves + garnish
1 inch ginger strips + garnish
Raita to serve
Method
1. In a bowl, add sufficient water and salt, mix well. Prick the potatoes all over using a fork and add them to the salted water, keep aside for 15 minutes. Place on an absorbent paper and wipe dry.
2. Heat sufficient oil in deep non-stick pan, shallow fry the potatoes on medium heat till golden and crispy. Drain on an absorbent paper and set aside.
3. In a bowl, add yogurt, red chilli powder, green cardamom powder, dried ginger powder, fennel powder, salt, whisk well and set aside.
4. Heat mustard oil in the same pan, let it smoke. Add clove powder, asafoetida, yogurt mixture and mix well. Add ½ cup water, mix well. Cover and cook till the mixture comes to a boil.
5. Add potatoes and mix well. Cook for 1-2 minutes. Add ½ tsp garam masala, cumin powder, mix well.
6. Spread the rice on top, saffron milk, sprinkle remaining garam masala, chopped coriander, chopped mint, and ginger strips.
7. Cover with 2 layers of aluminium foil and place the lid on. Let it cook on low flame for 20-25 minutes.
8. Garnish with chopped coriander, chopped mint and ginger strips. Serve hot along with raita.
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