Quick Fix Dum Aloo Biryani
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I am a total Rice loving person. And this monsoon makes me crave for biryanis and pulaos every other day.
But making biryani in traditional method is not possible frequently and that too if you are so hungry that you don't want to wait for much longer time. Hence this recipe...
This is my style of quick fix biryani recipe which I make with any vegetable available with me in a giffy, and it tastes similar if not better.
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Ingredients
- 8-10 mini potatoes for dum
- 1 onion chopped
- 1 to mato chopped
- 4 cloves of garlic
- 1 teaspoon biryani masala
- Salt
- 1 teaspoon Red chilli powder
- 2 teaspoon coriander powder
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon jeera/ cumin powder
- 1 teaspoon cumin seeds
- 1/2 tablespoon ghee
- 2-3 tsp Oil
- Coriander leaves to garnish
- 1 1/2 cups Basmati rice
- 2 carrots peeled and chopped
- 100 grams beans cleaned and chopped
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Instructions
- Wash and peel potatoes. Also chop other veggies. Wash and Soak the basmati rice for 30 minutes.
- Heat oil in a pan. Fry potatoes till they turn golden from all sides. Remove in a plate and Prick some holes in potatoes with help of fork. Use this same oil for further cooking.
- In a mixer add chopped onion, tomato and garlic and grind to smooth paste.
- In the same pan in which Potatoes were fried add ghee and cumin seeds.
- Add the onion- tomato paste and cook till the mixture thickens and you can see the mxiture leaving oil on sides. It means that the onions and tomaties are no more raw.
- Add the spices and salt and mix well.
- Add potatoes and veggies to this mixture and let it cook in pan for some time.
- Then add the drained basmati rice. Mix and let it cook and blend in; with spices for some time.
- Transfer this biryani to a cooker. Add 2 1/4 cup water and let it simmer. After one boil cover the cooker with lid and whistle on.
- Wait till single whistle. Let the cooker cool naturally.
- Remove the lid. Your Quick Fix Dum Aloo Biryani is ready to be served. Garnish with coriander leaves. It goes well with curd Raitha and salad.
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