Aloo Dum Biryani

Aloo dum biryani... Needs no introduction ๐Ÿ˜Ž๐Ÿ˜‹  Just see this pic.

Mouth watering! isn't it?! 

If you are a beginner and want to flaunt your cooking skills in front of your friends/ relatives, then you are at the right place. Just follow this recipe step by step. 
WARNING: Don't worry by seeing the size of the list of the ingredients. Most of this khada masalas are available in small sachets in almost every general store shop. 

Serves:  4

Ingredients :

Basmati Rice - 3 small cups
Tomato - 500 gms
Onion - 4-5
Potato(par Boiled) - 5
Green chillies - 4-5
Ginger - 2 inch
Garlic - 5-6 cloves
Coriander - 1 tbsp
Turmeric - 1/4 tsp
Red Chilli powder - 1 tsp
Garam Masala - 1 tsp
Lemon juice - 1/2 tsp
Curd - 1 1/2 cup
Ghee - 2 tbsp.
Sugar - 1 tsp
Oil - 3-4 tbsp
Salt to taste
Coal - 1 small piece
Atta dough - to seal

Khada masala: 

  • Black Cardamom - 1
  • Black cumin - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Cinnamon - 1inch stick
  • Black pepper - 3-4
  • Bay leaf - 1
  • Star anise - 1
  • Cardamom - 3-4
  • Cloves - 2

For Marination:
  • Add Tomato, onion. garlic, ginger, green chillies in a blender. Make a smooth paste.
  • In a bowl mix this puree, curd, Turmeric, red chilli powder, garam masala and salt. Stir it well.
  • Add par boiled potatoes and keep it for 1 hour.

For Birista:
  • Heat ghee in a pan.
  • Add finely sliced onions. Cook on low flame.
  • Add sugar when it starts getting translucent. This will give nice brown colour to the onion.
  • Keep it aside when onions are golden brown.
For Rice: 
  • Add ghee in the cooker.
  • Add all the ingredients from the section of khada masala.
  • Let it splutter.
  • Add rice and lime juice.
  • Add water. For 3 cups of rice, add 3 cups of water.
  • Cover it and let it cook.

For Aloo:
  • Heat oil in a kadhai.
  • Add marinated contents in this oil.
  • Cook on low - medium flame till almost all the water gets evaporated. This will take about 15-20 minutes.
For Dum:
  • In a cooker start making layers. The first layer will be of rice, second of dum aloo, the third layer of birista and chopped coriander. Add ghee after every layer.
  • The final layer should be of dum aloo, birista and coriander.
  • Heat coal directly on the low flame.
  • When it is hot, put it a bowl and keep it on top of biryani. Pour ghee on coal and cover it immediately. This will give nice smokey flavour to the biryani. However, if you don't have coal then you can skip this step. Biryani will still be tasty.
  • Seal it with atta dough.
  • Cook it on low flame for 2-3 minutes.