Baby potato dum biryani is a dum-cooked biryani recipe with tender baby potatoes. Like all biryanis, this is also an aromatic and fragrant rice preparation.
Baby potato dum biryani is a spicy, flavorful, delicious, and vegetarian biryani dish that you can make easily at home. You can serve this with simple cucumber raita.
I have shared instant veg biryani in my blog. I had made that instant biryani in a pressure cooker. That's a quicker way to make biryani in just 15 minutes.
However, this dum aloo biryani is cooked using "dum" cooking method. In this method, you must seal the cooking vessel and cook in low flame. This way, the aroma will be sealed in biryani.
In Biryani, whole spices play an important role. Any dum-cooked biryani it's 3 step process of cooking.
- Cook rice and gravy separately
- Assemble layer-wise.
- Dum cook for some time.
I am using baby potatoes for this biryani. But you can use large potatoes as well. Chop them into larger cubes. This is tasty, flavorful, simple, and easy to make.
How to make baby potato dum biryani?
Make rice flavored with whole spices (bay leaf, cinnamon, cardamom, cloves).
Boil baby potatoes. Once cool, peel off their skin and shallow fry till golden.
Heat ghee in a kadai. Add whole spices and shah jeera. Then add chopped onions and ginger garlic paste. Saute. Next, add chopped tomatoes and cook till they're mushy.
Add red chili powder and biryani masala. Now Add beaten curd and mix well. Drop in shallow fried potatoes. Add ยฝ cup water and simmer for 2 - 3 minutes.
Now, take one heavy-bottomed biryani pot. First, layer it with gravy. Then, put the second layer with rice. Sprinkle some biryani masala, coriander mint leaves, and brown onions. Then, the next layer with the rest of the aloo gravy. In the end, add one more layer of rice.
Sprinkle coriander, mint leaves, brown onions, and biryani masala. Add 1 tbsp ghee on top of it.
Seal the vessel and lid with flour dough. Simmer on low flame for 15 - 20 minutes. Turn off the heat, and after 5 mins, open the seal and the pot. Biryani is ready to serve.
Also, read the dum aloo and Kashmiri dum aloo recipe on the blog. However, this dum aloo is popular by the name "dum," and no dum cooking methods are involved in this recipe. Also, if you love potato or aloo, read other recipes on the blog.
And for me, the list is unending. I would love to share one simple yet tasty Manipuri potato dish, Aloo Kangmat, from Lathi's Kitchen, and one delicious Bengali dish, Badami Aloo, from Foodies Terminal. These two are must-try potato dishes.
Recipe Card for Aloo Dum Biryani/ Baby Potato Dum Biryani
Baby Potato Dum Biryani
Ingredients
For Rice
- 250 gms basmati rice
- 1 bay leaf
- 2 - 3 cloves
- 2 - 3 green cardamom
- 1 star anise
- 1 inch cinnamon stick
- ยฝ tsp salt
- ยฝ tsp oil
- water as required
For Gravy
- 250 gms baby potatoes
- 2 onion finely chopped
- 1 tbsp ginger garlic paste
- 1 tomato finely chopped
- ยฝ cup curd
- 1 bayleaf
- 2 cloves
- 1 inch cinnamon stick
- 4 green cardamom
- 6 - 8 black pepper
- ยฝ tsp salt
- 1 tsp redchilli powder
- 1.5 tbsp biryani masala
- 3 tbsp ghee
- 1 tsp shah jeera
- 1 star anise
Instructions
Preparing Rice
- Wash rice thoroughly. Soak for 15 - 20 minutes.
- Boil water. Put all whole spices and bring it to a boil and fragrant.
- Add soaked rice and simmer.
- Cook till rice is cooked partially and almost 80% done. Don't overcook rice.
- Strain out water once done. If you want you can remove.
- Wash with cold water so that it won't get over cooked.
Preparing gravy
- Pressure cook baby potatoes for 1 whistle.
- Remove skin of boiled potatoes. With a fork slightly pierce potatoes.
- Shallow fry potatoes till golden.
- Heat 3 tbsp ghee in a pan or kadai.
- Add jeera, bay leaf, cardamom, cloves, cinnamon, black pepper.
- Once they are fragrant add in chopped onion.
- Saute till translucent.
- Add in ginger garlic paste. saute for 2 minutes.
- Add 1 tsp red chilli powder, biryani masala.
- Cook for 2 minutes.
- Now add beaten curd and mix them well.
- Add fried potatoes and ยฝ cup water.
- Season with salt and simmer for 2 - 3 minutes.
For Dum Cooking
- In the meanwhile fry sliced onions till they turn brown.
- Take a heavy bottom pan.
- Put gravy one layer.
- Add 1 layer rice on top of it.
- Sprinkle ยฝ tsp biryani masala and 2 tbsp coriander and mint leaves on rice layer.
- Add some brown onions on it.
- Layer with one more layer of curry gravy and then with another layer of rice.
- Again sprinkle some more biryani masala and coriander mint leaves.
- Put 1 tbsp ghee on top of it. Add some brown onions on top.
- In the meanwhile make a dough of wheat flour.
- Close the biryani pot with a lid and seal the edge with flour dough.
- Simmer on low heat for 15 - 20 minutes.
- Then turn off heat. Wait for 5 minutes before opening the lid.
- Remove dough to open the lid.
- Biryani is ready to serve. Serve with curd or raita and papad.
Nutrition
If you like this post and want to stay updated, subscribe via email. Also, I would request you to like and share my Facebook Page. Follow My Dainty Kitchen on Twitter, Instagram, and Pinterest.
PIN IT FOR LATER
Lathiya
Biriyani is always a crowd pleaser...this aloo dum Biriyani looks scrumptious. Bookmarking it for future
daintykitchen
Thank u dear.