Aloo Dum Biryani – An irresistible and flavorsome biryani made with chunks of potatoes and seeraga samba rice cooked in dum with a spicy gravy.
Biryani! Just the thought of it makes us drool! A plateful of perfectly cooked biryani is enough to make your day happy. There are several ways and numerous variations to make dum biryani. This is one of the easiest methods that I follow. This recipe is simple and comes out perfect each time. I usually cook biryanis atleast 2-3 hrs before serving. The resting time is essential for the flavors to blend well with the rice.
This aloo dum biryani is a flavorsome biryani with a strong flavor of spices and the unique flavor of seeraga samba rice. A simple raita makes a perfect accompaniment to this lip-smacking biryani. Try this easy to follow recipe and you will definitely love it!
Aloo Dum Biryani Recipe:
Cuisine : Indian
Category : Rice varieties
Makes : 5-6 servings
Preparation Time : 10 min
Cooking Time : 40-45 min
1 cup : 240 ml
- 2 cups Seeraga Samba Rice / Basmati Rice
- 2 big Onions, sliced
- 1 medium size Tomato, finely chopped
- 3 medium size Potatoes, peeled and cubed
- 3 tbsp Ginger Garlic Paste
- 2 Green Chillies, slit
- 1 tbsp Coriander Powder
- 2 tsp Biryani Masala Powder
- 1 tsp Red Chilli Powder
- 1/4 cup Thick Curd
- 2 sprigs Mint Leaves
- 3 sprigs Coriander Leaves
- 1″ stick Cinnamon
- 2 Cloves
- 2 Cardamom
- 2 tbsp Oil
- 2 tsp Ghee
- Salt as required
1. Wash and soak the rice for 20 min. Here I have used seeraga samba rice. It has a unique aroma and lends an excellent flavor to the dish.
2. Fry one sliced onion in oil till golden brown. You don’t have to deep fry. Use more oil to saute the sliced onions till golden brown and take out the fried onions alone.
3. Heat oil and ghee in a pressure cooker. Add cinnamon, cloves and cardamom. Fry for 2-3 seconds.
4. Add 1 sliced onion, slit green chillies and mint leaves. Saute with a pinch of salt till the onions turn brown.
5. Add the ginger garlic paste and saute till the raw smell goes off completely.
6. Add the chopped tomatoes. Saute with a pinch of salt till it becomes mushy.
7. Add red chilli powder, coriander powder and biryani masala powder. Mix well and add a little water. Fry till the raw smell disappears.
8. Add the cubed potatoes and well beaten curd. Sprinkle some chopped coriander leaves and cook for 2-3 min.
9. Add 1/2 cup water and cook till the oil separates.
10. Drain the water from the rice and add the rice to the gravy. Mix it well.
11. Add 2 cups water, half of the fried onions and some chopped coriander leaves.
12. Cover the pressure cooker base with a lid that closes tightly. Keep a flat bottomed vessel filled with water (preferably hot) on top. No steam should escape from the cooker. You can also seal the edges with wheat flour / maida dough if steam escapes through the gap.
13. Cook for 25-30 min over low flame.
14. Switch off the flame and let it rest for another 30 min. Do not open the lid before that. When kept covered, the flavors blend with the rice very well.
15. Open the lid and add the remaining fried onions.
16. Mix the biryani carefully taking care not to break the rice. An extremely delicious and irresistible aloo dum biryani is ready to be served!