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Cooking could be among the earliest skills in the world. That does not imply that there are any kind of limitations to the understanding available for the chef curious about raising his/her abilities. Also the finest chefs, even specialists, can constantly locate brand-new dishes, techniques and also methods to enhance their kitchen skills, so lets try this Aloo Dum Biriyani recipe, we hope you like it.

You need to prepare Cooking rice-.
Prepare green cardamoms.
Use bay leaves.
Prepare jeera (cumin seeds).
Provide green chilli, slit.
Use oil.
Prepare black pepper.
You need to prepare cloves.
You need Cooking masala-.
Prepare oil.
You need to prepare butter.
Provide big onion.
Use medium tomato.
Use green chillies, slit.
Use cloves.
You need to prepare green cardamom.
You need big cardamom.
Prepare star anise.
Provide bay leaf.
You need to prepare khus khus.
You need Fennel seeds.
You need coriander leaves.
Prepare mint leaves.
Provide Marinating potatoes-.
Provide chilli powder.
Prepare coriander powder.
You need to prepare garam masala.
Use curd.
Use lemon juice.
You need medium sized potatoes (cut into small pieces).
You need to prepare ginger garlic paste.
You need Saffron milk-.
Prepare saffron.
Use milk.
You need to prepare Onion fry-.
You need to prepare big onion.

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Soak the basmati biryani rice for 1/2 an hour in water..
In half a cup of milk soak 5-6 strands of saffron for half an hour..
Take a pan with a good amount of oil and fry one big onion. The onions should turn golden brown (not burnt). Keep aside..
In the same pan add the cut potatoes in oil and saute until the potatoes are golden brown. Keep aside..
For marination, in a vessel add half cup curd along with 2tsp coriander powder, 2tsp chilli powder, 1tsp garam masala, 1tsp lemon juice, 2 tbsp ginger garlic paste. Mix well and then add the fried potatoes. Keep aside and marinate it for half an hour..
Now take a pan and add water to cook the rice. In the water add 4 cloves, 2 cardamom, 1 bay leaf, 1tsp jeera, 1 green chilli (slit), 1tsp oil, 1tsp black pepper. Boil for 2 mins without the rice. Now add the soaked rice and boil until it is 90% cooked..
Now for cooking masala, In a pan add 2 tbsp butter and 2 tbsp oil. Add 4 cloves, 2 green cardamom, 1 big cardamom, 1tsp fennel seeds, 1tsp khus khus, 1/2 tsp hing powder, 2 slit green chillies, 1-star anise, 1 bay leaf. Saute for 15 sec. Now add 1 big onion cut lengthwise and saute until they become transparent. Add 1 medium size tomatoes and saute until they are cooked completely. Now, add the marinated potatoes and cook for 8 min in a closed lid..
Layering the biryani: take half part of the masala and keep aside. Take a large heavy bottom pan and spread the half portion of masala. Then spread half portion of the rice. Sprinkle some mint leaves, coriander leaves and some fried onions. Next again later it with the remaining masala and then followed by the remaining rice. Sprinkle the fried onion and add some coriander and mint leaves. Lastly, add the soaked saffron milk and 1 tsp ghee..
With a foil cover the pan and close it with a lid. On a low flame cook it for 20 mins..
After 20 mins open the lid and gently mix the rice and serve with raita.

A simple yet flavourful Aloo Dum Biryani for you today. Knorr Chicken Cubes adds chicken flavor to your every day dishes to make them more exciting and flavorful! In my veg biryani series, I had already shared a Chettinad style baby potato biryani in pressure cooker. But this baby potato Dum biryani is a completely different version. Hyderabadi Aloo Dum Biryani with Capsicum Tomato Curry.

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