Dum Aloo Biryani

1 cup basmati rice
2 lavang/cloves
1/2 inch cinnamon. dalchini
1 bay leaf
2 green cardamom/ elaichi

10 baby potatoes parboiled
5 tsp oil/ ghee
1 tsp jeera/ cumin seeds
1/2 cup curds
1 tsp turmeric powder
1 tsp biryani masala powder
1 tsp red chilli powder
2 tsp ginger garlic paste
1 slit green chilli
Salt to taste
1/2 tsp kasuri methi
1/2 cup chopped coriander leaves
1/4 cup chopped mint leaves
2 big onions finely sliced and fried dark brown (shallow fry or deep fry)
4 saffron strands  soaked in 2 tblsp cup milk (or saffron colour)


  • Rinse basmati rice 2-3 times, soak for 20 mins. After 20 mins drain all the water and keep aside
  • In a broad vessel bring to boil 4-5 cups of water, with 2 tsp salt.cloves,cardamom,bay leaf and cinnamon.
  • Once the water boils add rice and give a mix, let it boil. Once the rice is cooked 75% drain it in a collander and keep aside.
  • Peel the boiled potatoes and cut into half. Take a heavy bottomed pan,heat oil / ghee, add jeera.
  • Saute for e second, add potatoes,little salt and sute for 10 mins or till it becomes light brown in colour.
  • Now add curds, ginger garlic past, green chilliturmeric powder, biryani masala powder, red chilli powder,kasuri methi and give a nice stir.
  • Give one boil, check for salt, make the flame low.
  • Layer half of the cooked rice on that aloo gravy. Add half of fried onions,chopped coriander leaves and mint leaves
  • Again layer remaining half of the cooked rice,and then fried onions,coriander and mint leaves.
  • Put saffron milk and one tsp ghee,close the lid of the pan tightly 
  • Cook it on a low flame for 10-15 mins. You can also  keep it on a preheated tava or griddle.
  • And your biryani is ready to eat.Serve hot with raita of your choice or any gravy.


Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

Devasthana Saaru / Temple style saaru

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya