Dum Aaloo Biriyani ~ Potato Biriyani

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We are now in the last ten days of Ramadan, which is considered to be the most blessed days of this month. Even though the consensus is bend towards the odd number days to be considered “Laylathul Qadr”, it is recommended that the same level of worship is maintained all throughout the ten days or till Eid is declared. I had already shared some information regarding this night in this post during my initial days of blogging. However, many people still don’t realize its importance and end up spending majority of the days and nights in shopping for Eid. It is something that happens not only where I stay, but back home too.

 

I always make it a point to finish my Eid shopping before Ramadan begins, yes, with the full thought that we may not even live to see the day! But I also feel it is better that InShaAllah, if Allah blesses us with days in our life, we don’t spend the blessed days doing things that may not be beneficial to us, especially when it comes to purchasing clothes, which is something that I personally don’t like to do. Β Wouldn’t believe that I hate shopping? πŸ˜€ HD keeps saying that I keep purchasing, but I am someone who doesn’t like to go overboard with anything – except grocery and cookbooks of course! πŸ˜‰ – and want to finish it off as soon as I am able to. Next time, InShaAllah, try to plan accordingly and you will see how easy it makes your life and mind… πŸ™‚

 

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“Eid Eats” is an event hosted by HennaΒ and Asiya, for the past few years now. From the time they had started, I have been enthusiastically participating in it. After all, it is the joy of the festival that brings us altogether. Below are my previous posts contributed to this event:

2014 – Quick Semiya Payasam/ Vermicelli Kheer

2015 – Kaithachakka Chawwari Payasam ~ Pineapple Sago Kheer

2016 – Ethapazham Madhura Curry ~ Ripe Plantain Lentil Sweet Curry

This year I decided to tread away from the “sweet” path and share something savory. Even though Eid is about a lot of sweets, the meal that is most awaited is the biriyani for early lunch. In most of the households in Kerala, Eid biriyani is had by around 12 pm, even though we don’t follow that practice here. Also, the biriyani is non-vegetarian any time, mostly mutton or fish, since these are like treats, unlike chicken which is made more frequently.

 

This time, I thought, how about sharing a biriyani made of a favorite vegetable? Potatoes are my absolute favorite, so I don’t need to say how much I love this biriyani. I have loosely adapted this recipe from here, but made my own twists and tweaks. I served this with fried chicken and the response I got from the folks at home was immense. They absolutely loved it – the flavors in this biriyani from the ground masala is simply amazing, I must say. The list of ingredients may look really long, but the dish does come together in good time. And what more? The dish is vegan! I have used oil to make the masala in, but for extra flavor, you may use ghee as well. Serve this with a nice non-veg side for your carnivorous family – maybe like this Malabar Mutton Fry or this Dry Chicken Roast – plus a nice raitha and pappad Β Off to the recipe…

 

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Linking this to the #EidEats2017 event, hosted by My Ninja Naan and Chocolate & Chillies

 

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Dum Aaloo Biriyani ~ Potato Biriyani

Course Main
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Rafeeda

Ingredients

  • 2 large potatoes
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • Salt to taste
  • 4 tbsp oil + more if needed
  • 2 onions thinly sliced
  • FOR GROUND PASTE:
  • 2 to matoes
  • 2 green chilies
  • 1/4 cup loosely packed mint leaves
  • 1/4 cup loosely packed coriander leaves
  • 3 tbsp grated coconut
  • 1 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp garam masala powder
  • FOR RICE:
  • 2 cups basmati rice soaked for 30 minutes and drained
  • 1 tbsp oil
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cloves
  • 2 cardamom
  • 10 peppercorns
  • 3 cups water
  • Salt to taste
  • FOR DUM:
  • 4 tbsp chopped mint leaves
  • 4 tbsp chopped coriander leaves
  • 1 tbsp garam masala powder
  • 1-2 tbsp rosewater

Instructions

  • Peel and chop the potatoes into medium pieces. Sprinkle the turmeric and red chilli over it and toss it to coat.
  • Meanwhile, grind all the ingredients under "for ground paste" till smooth. Add little water if necessary.
  • Heat the oil and add the potatoes. Toss around till the outer is slightly charred and fried, not necessary it is cooked completely.
  • Drain the potatoes and set aside on a kitchen towel.
  • To this oil (add more if necessary), add the onions with a sprinkle of sugar and fry till golden brown. Drain half of it and set aside.
  • Add the ground paste to the remaining onion and saute till the masala smells cooked. The process may take around 10 minutes, so be patient. Stir occasionally to avoid the masala sticking to the pan.
  • Once the masala is cooked, add in the potatoes and cook on simmer for around 5 minutes. Switch off and set aside.
  • In a large saucepan, to cook the rice, add the water and all whole spices along with salt and bring to boil.
  • Add the rice and after it comes to a rolling boil, keep the flame on simmer and cook till the water is all absorbed. The rice will be partly cooked with a little bite inside.
  • For dum, in a saucepan, spread a thin layer of rice. Spread half the potato mixture on top.
  • Spread half the rice and sprinkle half the mint - coriander leaves, reserved fried onions and garam masala.
  • Then top with remaining potato mixture and finish off with rice.
  • Sprinkle the remaining dum ingredients and the rose water. Tightly close with aluminuim foil and a lid.
  • Keep on a hot plate and cook on high for five minutes. Reduce the flame to minimum and keep untouched for 20 minutes.
  • Switch off and keep as is till the time of serving.
  • For serving, fluff up with a spatula and serve hot with raita and pickle!

Join the Conversation

  1. The biryani looks delicious and I agree with what you said. It is sad thatsome people don’trealise the value of these last ten days. May Allah guide all of us and accept our Ibadat.
    Regards
    Ana

    1. Rafeeda AR Author says:

      Aameen… Thank you so much Ana…

  2. That looks very filling and delicious!

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  3. I love that you prepare for Eid before Ramadan. What a thoughtful thing to do, subhanAlllah!
    And I love this biryani! Biryani is a must on Eid, and I love that you made this without meat, so that it can be enjoyed (if you wanted to) with a kabab or some kind of barbecue meat on the side.
    Thank you for participating in and supporting Eid Eats, year after year πŸ™‚ And an early Eid Mubarak to you and your family from me and mine πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much for your lovely comment, Henna… πŸ™‚ It’s definitely my pleasure! πŸ™‚

  4. I totally agree with you and am like that too. Just that this year I did not even shop clothes as I had enough. I wanted to buy an abaya but haven’t had the chance to go to Jeddah. Anyways back home, that’s in CBE, our biryani is served for us only by 2.30 3 pm. Mom makes a huge pot outside the house with firewood and we distribute to neighbours and then eat. That day all neighbours make less food or just wait for ours LOL. But these days it has reduced a lot as we are never together…:-( I don’t know how it is is TLy but I remember cousins used to go off for Eid safari… (just a drive)!
    Love aloo and it just shines in any dish…. F would love this and I am going to try post eid. InshaAllah!

    1. Rafeeda AR Author says:

      Thank you so much Fami…

  5. Though the ingredients list seems Long is actually simple and nice. I can visualise the outcome. Nice one Sweetie

    1. Rafeeda AR Author says:

      Thank you so much Tuma dear…

  6. Biryani looks delicious.. Perfect treat

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  7. lovely share…When we prepare Kolkata Biryani we add potatoes… it becomes very tasty

    1. Rafeeda AR Author says:

      Thank you so much Amrita…

  8. Mine is a family who cannot stand to hear vegetable prefixed to BIRIYANI! So making this is out of question for me. It does look fabulous though!
    I have to agree on potato being a favorite veggie – infact it used to be the only vegetable I ate as a kid!

    1. Rafeeda AR Author says:

      Hehe… I guess veges and even eggs are not considered to be worth of a biriyani… but why not! I am vouching that they make amazing biriyani, maybe the flavor a tad bit less but still everything that goes in does give you a full feel… Thanks a lot Ria…

  9. A delicious treat for vegetarians like me! I sometimes add potato to mutton curry and I love how it absorbs all the flavors. I can imagine how wonderful the potatoes must have tasted in this biryani.

    1. Rafeeda AR Author says:

      I love potatoes in all my non-veg curries and I would be the one to scoop out and eat it too… hehe… Thank you so much Taruna…

  10. Preparing for Eid before Ramadan is an excellent idea! I try to do the same as well but am not always successful. I’m also a huge fan of aloo…i add them to everything! So this biryani sounds perfect to me! Jazakallah for participating every year in Eid Eats. Wishing you and your family an early Eid Mubarak!

    1. Rafeeda AR Author says:

      Waiyyaki… Thank you so much Asiya…

  11. You had me at Aaloo πŸ˜‰ looks perfect!

    1. Rafeeda AR Author says:

      Thanks a lot Sarah… πŸ™‚

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