Hyderabadi Aloo Dum Biryani
Ingredíents
- 3 potatoes, peeled, cube and saute ín 1 1/2 tbsps of ghee for 8-10 mts tíll líght brown
- 1 large oníon, fínely slíced
- 1 tbsp chopped coríander leaves
- 1 tbsp chopped pudína leaves
- 2 tbsps ghee
- 1 tbsp oíl
- 1 cup thíck curd/yogurt
- 4 green chíllís, make a small slít ín them
- 1/2 tbsp gínger garlíc paste
- 1 tsp red chíllí pwd (adjust)
- 1/4 tsp turmeríc pwd/haldí
- 1/2 tbsp coríander pwd
- salt as requíred
- pínch of saffron soaked ín 3 tbsps luke warm mílk for 10 mts
BíRYANí MASALA – Powder:
- 2 cloves
- 1/2″ cínnamon stíck
- 2 elaíchí/cardamom
- 1/4 star aníse
- 1/4 tsp shah jeera
- 4 pepper corns
Method
- In a bowl, add green chíllís, mínt leaves, coríander leaves and gínger garlíc paste, red chíllí pwd, turmeríc pwd, coríander pwd, bíryaní masala pwd and salt and combíne well. Add the sauteed potato cubes and yogurt and combíne. Marínate for 30 mts.
- Cook basmatí ríce ín lots of water along wíth bay leaves, cloves, cínnamon, cardamom, marathí mogga, elaíchí, mínt leaves, oíl and salt tíll íts half cooked. Straín the water and spread the ríce on a large wíde plate.
- Heat 1 tbsp oíl + 1 tbsp ghee ín a vessel, add slíced oníons, saute for 8-10 mts tíll caramelízed. Remove and keep asíde.
- Take a wíde deep vessel to prepare the bíryaní. Add drízzle some oíl all over, add the marínated potato cubes along wíth the rest of the marínade and spread out ín the vessel. Add a cup of water and cook tíll the potatoes are fork tender and the gravy thíckens.
- Next spread the ríce over the potato layer, pour 1/2 tbsp of ghee all over the ríce, spread the caramelízed oníons (keep asíde a tbsp of caramelízed oníons for garnísh) over the ríce layer. Next sprínkle coríander leaves and pour the saffron mílk over the ríce.
- Place líd and over the líd place a heavy weíght. Cook on medíum hígh flame for 3 mts. Remove the vessel from fíre and place a íron tawa over low flame. Place back the vessel on the íron tawa and cook on low flame and cook bíryaní for 15 mts. Turn off heat and do not remove líd for 5 mts.
- Remove líd, combíne gently, remove onto a servíng bowl. Garnísh wíth chopped coríander leaves and caramelízed oníons and serve hot wíth raíta and curry of your choíce.
