Baby Potato Dum Biryani is cooked in a Hyderabad dum style. There will no family in India who are not fond of Biryanis. When it comes to biryani it is a ritual in my family to have it for every Sunday lunch either vegetable or non-vegetable biryani. As a pure non-vegetarian we don't want to compromise anything vegetable with any non-vegetable like mutton or chicken. But, potatoes are one kind of vegetable which we can compromise on ritual days when we can't cook non-vegetables at home.
The preparation is slightly different from any dum biryani but, can't beat any other non-vegetarian varieties. This can be a vegetarian's favorite biryani.
It is simple to make just marinate the fry potatoes in a mix of ingredients, cook the rice separately. Combine both rice and potato gravy, put it in a dum for 25minutes and biryani will be amazingly delicious than any other biryani.
I used cashew paste to give the biryani rice and creamy structure, taste, and aroma to the biryani.
Ingredients
- Baby potato - 20 to 25nos
- Basmati Rice - 2cups
- cumin seeds - 1tbsp
- Onion - 1large size
- Tomato - 2large size
- Fried onion - 1cup
- Yogurt - 3/4cup
- Chili powder - 1 1/2tbsp
- Coriander powder - 2tbsp
- Garam masala - 1 1/2tsp
- Cashew paste - 1/2cup
- Fennel seeds - 1tbsp
- Cinnamon stick - a few pieces
- Bay leave - 2nos
- Star anise - 1no
- cardamom - 2nos
- Green chili - 2nos
- Turmeric powder - 1tsp
- Coriander leaves - fist full(chopped)
- Mint leaves - fist full(chopped)
- Salt to taste
- Ghee and oil as needed
Instructions
- Boil water in a large vessel with bay leaves, clove, cumin seeds, cardamom. When it is boiling add 2 tbsp of salt and add the washed, cleaned rice. Cook the rice till it is 3/4 down. Then, drain the rice in a strainer and keep aside.
- Peel the potatoes and shallow fry the potatoes in the oil.
- Marinate the fried potatoes yogurt, chili powder, coriander powder, garam masala, fried onions.
- Heat oil and ghee in a pan, splutter fennel seeds, cinnamon stick, bay leaves, star anise, and green chilies.
- Add the chopped onions and cook for 3 to 4 minutes until translucent.
- Add the ginger-garlic paste, salt, and turmeric powder, saute for 2 to 3 minutes.
- Then, add the chopped tomatoes and cashew paste, cook till the tomatoes are softened and oil separates on the sides.
- Now, add the marinated potato mix, cook for 5 to 7 minutes till the gravy is thickened and oil separates.
- To the potato mix, add a portion of chopped Mint Leaves and coriander leaves. Then add 1/2 of the cooked rice on top of the potato layer.
- On top of the rice again add a potion of chopped mint leaves and coriander leaves sprinkle some milk and ghee.
- Make another layer of the leftover rice and left over chopped mint Leaves & Cilantro leaves sprinkle some milk & ghee.
- Cover the pan with foil paper & keep it in the oven for 30 to 35 mins or keep a tawa on the stove put the flame in the simmer and keep the potato and rice pan on top of the tawa and dum for 25 minutes.
- Mix well the potato mix and the rice.
- server hot with raita.
Cooking Tips
- We can dum the biryani in an oven also. Cover the pan with a foil and put it in a 450-degree oven for 25 minutes.
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