Hyderabadi Aloo Dum Biryani

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INGREDIENTS:
3 potatoes peeled,cut into cubes and sauteed in1 tblsp oil or ghee till light brown
1 large onion finely sliced
1 tblsp coriander leaveschopped finely
1 tblsp mint leaves chopped
2 tblsp ghee
1 tblsp oil
1 cup curd
1/2 tblsp ginger garlic paste
4 green chillies slit
1 tsp red chilli pdr
1/4 tsp turmeric pdr
1/2 tsp coriander pdr
1 tsp biryani masala pdr
Salt to taste
2 tblsp milk with a pinch of saffron colour

 TO MAKE RICE:
2 cups basmati rice
3 cloves
3 cardamoms
1/2 inch cinnamon stick
1 bay leaf
5-6 mint leaves
1/2 tblsp oil
3/4 tblsp salt
Water as required

 PROCEDURE:

  • In a bowl,put green chillies,mint leaves,coriander leaves,ginger garlic paste,red chilli pdr,turmeric pdr,coriander pdr,biryani masala pdr,salt,curd and combine well
  • Add sauteed potato cubesand curd ,combine well.Marinate for 30 mins
  • Cook basmati rice in lotf of water along  with bay leaf,cloves,cardamom,cinnamon,mint leaves,salt,oil till it is half cooked
  • Drain the water and spread the rice on a large wide plate
  • Heat 1 tblsp oil+ 1 tblsp ghee in a vessel add sliced onions,saute for 10 mins till caramalised .Remove and keep aside
  • Take a deep wide vessel to prepare biryani. Put oil and add marinated potato cubes along with rest of the marinadeand spread in the vessel. Add a cup of waterand cook till the potatoes are cokked and gravy thickens
  • Next spread the rice over the potato layer,pour 1/2 tblsp ghee all over the rice,spread the caramalised onions,over the rice
  • Sprinkle chopped coriander leavesand pour the saffron milk over the rice
  • Cover the vessel with the lid and place a heavy weight over the lid
  • Cook on high medium flame for 3 mins
  • Remove the vessel from fire and place a iron tawa over the flame
  • Place back the vessel on the tava and cook on low flame for 15 mins
  • Turn off the flame ,Garnish with Chopped coriander leaves,fried cashew nuts and caramalised onion.
  • Serve hot with raita

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