Dum Aloo Biryani - SK Khazana

Ingredients list for Dum Aloo Biryani - SK Khazana

• 10-12 small Potatoes peeled
• 3 cups Biryani rice ¾ cooked
• to taste Salt
• for shallow frying Oil
• 2 cups Yogurt
• 2 teaspoons Red chilli powder
• 1/2 teaspoon Green cardamom powder
• 1 teaspoon Dried ginger powder (soonth)
• 1 teaspoon Fennel seed (saunf) powder
• 2 tablespoons Mustard oil
• 1 teaspoon Clove powder
• 1/2 teaspoon Asafoetida
• 1 1/2 teaspoon Garam masala
• 1/2 teaspoon Cumin powder
• a pinch Saffron soaked in 3 tbsps milk
• 2 tablespoons Fresh coriander leaves chopped + garnish
• 2 tablespoons Fresh mint leaves chopped + garnish
• 1 inch Ginger cut into thin strips + garnish
• to serve Raita

Method

1. Take sufficient water in a bowl, add salt and mix well. Prick the potatoes all over with a toothpick and soak them in this bowl. Keep aside for 15 minutes. Drain and place them on an absorbent paper and wipe dry.
2. Heat sufficient oil in deep non-stick pan, add the potatoes shallow-fry the potatoes on medium heat till golden and crisp. Drain on absorbent paper
3. Take yogurt in a bowl, add red chilli powder, green cardamom powder, dried ginger powder, fennel powder and salt and whisk well.
4. Heat mustard oil in the same pan and till it smokes. Add clove powder and asafetida and mix well. Add yogurt mixture, mix well and cook for 1-2 minutes. Add 1 cup water, mix well, cover and cook for 1-2 minutes.
5. Add potatoes and mix well. Cook for 1-2 minutes. Add 1 tsp garam masala powder and cumin powder and mix well.
6. Spread the rice on top evenly. Drizzle saffron milk, sprinkle remaining garam masala powder, coriander leaves, mint leaves and ginger strips.
7. Cover the pan with 2 layers of aluminum foil and place the lid on. Cook on low heat for 20-25 minutes.
8. Remove the foil and transfer the biryani into a serving dish. Garnish with coriander leaves, mint leaves and ginger strips and serve hot with a raita of your choice