Aloo Biryani- Veg Potato Biryani
Aloo dum biryani is a delicious and flavorful veg dum cooked biryani made with potatoes, basmati rice, spices and herbs. It is a wonderful alternate for vegetarians who do not eat traditional chicken biryani.
For Frying Potatoes and onions
- 2 potatoes par boiled and cubed
- water for boiling potatoes
- 1.5 cups onions sliced thinly
- 3 tablespoons oil
- 1/2 cup tightly packed mint leaves
- 2-3 green chillies
- 2-3 green cardamoms
For Biryani Gravy
- 3 tablespoons oil or ghee
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 cloves
- 1/2 inch cinnamon
- 2 green cardamoms
- 1/2 cup onion thinly sliced
- 1 teaspoon ginger garlic paste
- 3/4 cup tomato finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup yogurt dairy or vegan, whisked very well
- 2 tablespoons cilantro leaves
- Salt to taste
- 2 pinches saffron soaked in 3 tablespoons dairy or almond milk
- 1 cup basmati rice
- 3 cups water
- 1 bay leaf
- 1/2 inch cinnamon stick
- 1 black cardamom
- 1/2 teaspoon salt
Pick and rinse 1 cup basmati rice well. Soak the rice in plenty of water for 15 minutes. Drain the soaked rice and set aside for 15 minutes.
Bring 2 cups of water to a rolling boil. To that add 1 inch cinnamon stick, 1 bay leaf and 2 small cardamoms, 1 star anise and 1/2 teaspoon salt. Add the drained rice, cover and cook for 7-8 minutes.
Rice should be 80% cooked and not fully. Drain excess water and set the cooked rice aside.
Mix a pinch of saffron in 3 tablespoons warm milk ( dairy or almond) or water and set aside.
Preparing Potatoes & Fried onions
Rinse and peel two large potatoes. Cube them and set aside. Also thinly slice 2 large onions and set aside. Bring a large pot of salted water to boil. Add the cubed potatoes and cook in medium flame for 5-7 minutes or until fork tender. Drain and set aside.
Heat 3 tablespoons oil in a pan. Add the par boiled potatoes.
Fry until they turn golden brown and crispy. Remove to a kitchen tissue and set aside.
In the same oil add the sliced onions.
Fry until they turn crispy and golden. Drain and set aside.
Preparing Masala Paste For Potato Biryani
take 1 large roughly cubed onion, 1/2 cup tightly packed mint leaves and 2 green chillies in a mixer jar.
Grind to a smooth paste. Keep aside.
Making Aloo Dum Biryani
Heat a thick bottomed large pot or pressure cooker with 3 tablespoons oil. Add cloves, black cardamom, cinnamon and green cardamoms. Saute well till they turn aromatic. Add cumin seeds and saute well.
Add ginger garlic paste and saute till the raw flavor goes off. Next add sliced onions and saute till the color changes.
Add chopped tomatoes and saute well. Next add 1/4 teaspoon turmeric powder and 1/2 teaspoon red chilli powder.
Add the ground mint paste and 1/2 cup water, mix well and saute till the raw flavor goes off. Add curd and mix well in low flame. Cook for 3-4 minutes. Next add fried potatoes and mix gently.
Add the drained rice and spread as a layer. Do not mix vigorously. Pour the saffron soaked milk all over.
Cover the pan with a flat lid and place a heavy object like mortar and pestle or panini press. Cook in low flame for 12-15 minutes or until the rice is fully cooked.
Once done, open and mix gently. Add fried onions and chopped coriander leaves. Mix gently. Serve dum aloo biryani warm.
Serving: 3servings | Calories: 560kcal | Carbohydrates: 67g | Protein: 7g | Fat: 30g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 522mg | Potassium: 412mg | Fiber: 5g | Sugar: 8g | Vitamin A: 368IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 2mg