Aloo dum biryani recipe cooked in the hyderabadi style, almost similar to the veg dum biryani that I shared earlier. Hyderabadi recipes are well known for their great aroma and rich taste. Dum biryani acquire the best fragrance of the spices due to the dum process, on a low flame, trapping the steam inside the utensil to retain the best aroma and taste.
Traditionally dum biryani was cooked in clay pots and were sealed with a dough or something similar. But since many of us may not have these pots at home, we can do them in non-stick pans too, as I do. But need an airtight lid, can even use foil or kitchen cloth to partially help us in sealing. The authentic recipes call for oodles of ghee and nuts which is totally at our discretion to use.
If you are a vegetarian then this aloo dum biryani recipe may be for you.
If you are looking for a simple aloo biryani, you can follow any of these veg biryani recipes which you can easily adapt to make a simple aloo biryani.
Veg biryani in pressure cooker
Soya chunks biryani
Aloo dum biryani recipe or potato biryani recipe below
- 3 medium sized potatoes peeled and cubed.or 9 to 10 baby potatoes pricked with fork randomly
- 1 medium onion thinly sliced or Fistful of fried onions (or you can use store bought)
- 2 green chilies slit
- Fistful of coriander leaves chopped
- Fistful of mint leaves chopped
- Few strands of saffron soaked in 2 tbsps. milk
- 3 tbsps. oil or ghee
- 1 bay leaf
- 2 green cardamoms
- 1* 2 inch cinnamon
- 4 cloves
- ½ tsp shahi jeera (black cumin)
- 1 star anise
- ¾th cup curd/ dahi/yogurt
- ½ tbsp. red chili powder
- ¼ tsp turmeric
- ¾thtbsp. Ginger garlic paste
- ½ to ¾ tbsp. biryani masala or garam masala powder
- Salt to taste
- 1 tsp. oil (optional)
- 1 ½ cups basmathi or any long grain fragrant rice
- 1 bay leaf
- 1* 2 inch cinnamon
- 3 green cardamom
- ¼ tsp shahi jeera (black cumin)
- Salt to taste
- Add 3 tbsps of ghee or oil in a pan and fry potatoes till they are almost cooked. It takes around 10 mins. Set these aside and fry the onions until golden like fried onions. Set these aside as well. You can also par boil the potatoes and use, if they are from cold storage, otherwise they will be uncooked in the biryani.
- Add ¾ cup curd to a mixing bowl. Add red chili powder, turmeric, ginger garlic paste, fried onions, salt and biryani masala. Mix this very well and check the spice and salt. If needed add more.
- Add the cooked or fried potatoes to the marination ingredients. Marinate for at least 30 mins or until the rice gets cooked. Keep this aside.
- Wash and soak rice for 20 to 30 minutes.
- Add bay leaf, shahi jeera, cardamoms, cinnamon, salt and oil to 4 cups of boiling water. When the water begins to boil rapidly, add drained rice. Cook until it is done al dente or 90% cooked, not mushy. Drain off the rice and set aside.
- Add ghee to the biryani pot or pan. Saute green chilies, bay leaf, cardamoms, cinnamon, cloves, shahi jeera and star anise for a minute.
- Add the marinated potatoes along with the yogurt, cook till the oil begins to separate and potatoes are tender, just cooked and not mushy. At the end a thick gravy should be remaining. Lower the flame.
- On another burner, heat a tawa for dum process.
- Sprinkle coriander and mint leaves to the cooked mixture. Layer rice evenly, then the fried onions, again the coriander and mint leaves, pour the saffron milk evenly all over.
- Seal the rim with an airtight lid or foil, for the steam to be trapped inside.
- Transfer the biryani pot to the hot tawa, Cook for 10 to 12 mins on a medium to low flame. Switch off the stove. Leave the pan covered for another 10 to 20 minutes for the flavors to enhance.
- Serve aloo dum biryani with a raita.
How to make aloo dum biryani or potato biryani recipe
1. Saute potatoes in 3 tbsp ghee on a medium to low flame, the potatoes must be almost cooked, else they remain uncooked in the biryani.
In the same pan, fry the onion slices to make fried onions. On a medium heat fry the onions until they turn golden to brown in color.
2. Add curd, chili powder, ginger garlic paste, salt and biryani masala to a mixing bowl. Mix and check if there is enough salt and spice. Then add fried potatoes and fried onions. Mix well. Set aside at least for 30 mins to one hour.
3. WAsh and soak rice for at least 30 mins. Drain them. Bring 4 cups of water to a boil, add in the spices (for rice), 1 tsp oil, salt and soaked basmathi rice.
4. Cook till the rice is 90% cooked and drain away excess water to a colander.
5. Heat the remaining Ghee or oil in a non-stick pan. Add the green chilies, bay leaf, cloves, cinnamon, star anise and shahi jeera. Sauté till the spices crackle.
6. Add the marinated mixture along with the potatoes and cook till the potatoes are fully soft cooked.
7. If needed can sprinkle water little by little to cook the potatoes. Do not cook the potatoes till mushy. Check if the potato is cooked fully by piercing a sharp tipped knife. Thick gravy should be left at the end of this step. Simmer the flame.
7. Top the potato gravy with coriander and mint leaves.
8. Spread a layer of rice evenly.
9. Drop the fried onions, repeat the coriander and mint leaves,
10. Pour the saffron milk evenly all over
11. Close the lid of the pan or clay pot, making sure that the lid is airtight, so that the steam doesn’t escape.
12. Place this pan/ pot on a hot flat tawa, I used an old dosa tawa. Cook for 10 to 12 mins on a very low flame. This helps in preventing the biryani from getting burnt beneath.
13. Once the flame is off. Set the pot aside without opening the lid for 15 mins and then serve.
Serve aloo dum biryani with raita.