Baby Potato Biryani
Baby potato biryani recipe (dum aloo biryani) - a dum cooked biryani with tender, soft baby potatoes and fragrant fluffy rice.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Basmati rice
- 4 cups Water
- Salt (to taste)
- 2 Green cardamoms
- 2 Black cardamoms
- 4 Cloves
- 1 inch Cinnamon stick
- 1 Bay leaf
- 1 Star anise
- 3 tablespoons Oil (for frying potatoes)
- 300 grams Baby potatoes (peeled and cut into half or quarters)
- 1 tablespoon Oil (to make fried onions)
- ½ cup Red onion (sliced (to make fried onions))
- 1 tablespoon Oil (to make gravy tempering)
- 2 Green cardamoms
- 4 Cloves
- 1 inch Cinnamon stick
- ½ cup Red onion (sliced)
- 2 teaspoons Ginger paste or freshly grated or crushed
- 2 teaspoons Garlic paste or freshly grated
- 1 Green chili (chopped finely)
- 2 large Tomatoes (pureed)
- Salt (to taste)
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Biryani masala (or Garam masala)
- 1 teaspoon Kasoori methi (dried fenugreek leaves) (crushed between palm before adding)
- ¼ cup Water
- ½ cup Plain yogurt ((dahi or curd) whisked till smooth)
- ¼ teaspoon Garam masala
- 2 tablespoons Mint leaves (finely chopped)
- 2 tablespoons Cilantro or coriander leaves (finely chopped)
Instructions
- 1
Wash and soak the rice in enough water for 15-20 minutes.
- 2
Then bring 4 cups of water to a rolling boil.
- 3
Discard the soaking water from rice
- 4
Add salt and whole spices, then add soaked rice.
- 5
Cook for exactly 5 minutes, then turn off the stove and strain the rice.
- 6
Spread the rice in a plate and discard the whole spices.
- 7
Heat 4 tablespoons of oil on medium heat and fry baby potatoes till golden brown and 90% cooked. Remove it to a plate.
- 8
In the same pan heat 1 tablespoon of oil and fry onions till golden brown to make fried onions. Remove it to a plate too.
- 9
Again add another 1 tablespoon of oil. Once hot add whole spices and saute for few seconds.
- 10
Then saute sliced onions till soft and light pink in color.
- 11
Mix in ginger paste, garlic paste and green chilies. Saute for 30-40 seconds or till the raw smell of ginger garlic goes away.
- 12
Now mix in tomato puree and cook till it becomes thick paste.
- 13
Add salt and spice powders, mix and cook for a minute.
- 14
Lower the heat and add ¼ cup of water and whisked yogurt. Immediately mix it.
- 15
Crank the heat back to medium and bring the mixture to simmer and cook for 2-3 minutes or till becomes thick gravy.
- 16
Spread the fried baby potatoes, half of the fried onions and half of chopped mint, coriander leaves.
- 17
Next layer the cooked rice and sprinkle garam masala.
- 18
Over the rice, spread rest of the fried onions, mint and coriander leaves.
- 19
Lower the heat to lowest possible, cover the pan with aluminum foil and put the lid on. Put some weight on the lid for dum cooking.
- 20
Cook for 15-20 minutes. Then lightly fluff the dum aloo biryani and serve.