Aloo Biryani Recipe - Easy Restaurant Style Dum Aloo Biryani / Indian Main Course
|Basmati rice||2 Cup (32 tbs)|
|Yogurt||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Teaspoon|
|Fried onions||1⁄4 Cup (4 tbs)|
|Baby potatoes||20 (peeled, then parboiled with salt & turmeric, and pricked)|
|Saffron||6 (soaked in 1 tbsp hot water)|
|Nuts||2 Tablespoon (deep fried)|
|Coriander seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Sesame seeds||1 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Garlic||4 Clove (20 gm)|
|Dried pomegranate seeds||1⁄2 Teaspoon|
|Kewra water||1⁄2 Teaspoon|
1. In a warm pan, add the spices(coriander seeds, cumin seeds, star anise, sesame seeds, nutmeg, mace, cloves, cardamom, red chili, fennel seeds and cinnamon) and roast in low flame.
2. Once lightly roasted, add to a blender jar, also add in the turmeric powder, salt, ginger, garlic, green chili, mint leaves, coriander leaves, anardana, cream and the kewra water.
3. Transfer the marinate to a bowl, and add the parboiled potatoes. Coat the potatoes well and let it marinate. (read tips)
4. For Rice: Boil 8 cups of water, add salt, oil, lemon juice. Once roaring, add the rice and boil till 70% done. Strain immediately, keep the water. Rice water is known as bhaap.
5. Take the potatoes out to a different bowl, add ¼ cup yogurt & birista to the leftover marinate and mix well.
6. In a handi/cooker, heat 2 tbsp of ghee, add the leftover marinate and cook for a min, also add the potatoes and cook for 5 mins.
7. Take out half of the potatoes and keep aside. If the masala looks thick in the pan, add bhaap to adjust consistency, I added around ½ cup.
8. Layer with half of the rice, place the remaining potatoes, and layer with remaining rice.
9. Pour in the saffron water, a few nuts, a tbsp. of ghee and ¼ cup bhaap. Cover & cook for around 20 mins in low flame.
10. Let the biryani stay idle for at least 30 mins before serving out
Marination: the potatoes can be marinated for a few hours if you have time, or else can be made instantaneously. Recommended time is an hour.
Moisture & Cooking time: You will need to adjust the cooking time, amount of bhaap, & idle time, all accordingly to the doneness of the rice. If the rice is cooked more than 70%, decrease dum time, and reduce bhaap. If bhaap is added more by mistake, cook in high heat and remove whistle so that excess moisture can leave. If there is less moisture and risk of burning, low flame and whistle on. Still everything is cooked and perfect till bottom but you see the rice is overdone after dum, let it stay idle for more time. Hope you get what I’m trying to convey
Calories 713 Calories from Fat 214
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 9.9 g49.6%
Trans Fat 0 g
Cholesterol 32.8 mg10.9%
Sodium 300.5 mg12.5%
Total Carbohydrates 109 g36.4%
Dietary Fiber 6.4 g25.6%
Sugars 8.9 g
Protein 13 g25.7%
Vitamin A 20.5% Vitamin C 79.2%
Calcium 18.3% Iron 13.7%
*Based on a 2000 Calorie diet