Aloo Dum Biryani

Serves: 4

Soak Rice

2 cups rice

Soak rice in water for 30 minutes.

Baby Potato Fry

4 cups water
1 tsp salt

Mix salt with water.

24 ounces baby potatoes, washed

Soak potatoes in salt water for 15 minutes.

2 tbsp oil
1/2 tsp kashmiri red chili powder
1/4 tsp turmeric powder

Heat oil in a pressure pan, add chili powder, turmeric powder, fry the soaked potatoes for 5 minutes in medium flame.

Yogurt Mixture

1 cup unsweetened plain vegan yogurt
1 tsp kashmiri red chili powder
1/4 tsp turmeric powder
1 tsp biryani masala
1/2 tsp fennel, crushed
1 tsp ginger, grated
1 tsp garlic, grated
2 and 1/4 tsp salt

Mix all the above.

Almond / Walnut Saffron Milk

1 tbsp milk
saffron

Add saffron with the milk and keep aside.

Dum Biryani

2 tbsp oil

1 bay leaf
1 star anise
4 cardamom
4 cloves
1" cinnamon

Heat oil in a pressure cooker, add all the spices.

Add prepared yogurt mixture.

Place fried potatoes in it.

Spread soaked rice, add saffron milk.

12 mint leaves
2 tbsp cilantro leaves

Place mint leaves, sprinkle cilantro leaves.

1/4 cup fried onions
4 cups water

Sprinkle fried onion.

Add water.

Pressure cook for 2 whistles.

Yields: 8 cups of biryani + 6 potatoes per serving
Source: hebbarskitchen
Taste Note: Tastes