Receta Aloo dum Briyani

by Nisha

For the third day of the marathon, it is Briyani. Briyani and Pulao are the two main rice dishes of the Indian cuisine that is so popular throughout the world. Even though the Briyani is time consuming process, it is not that complicated or complex to prepare. Once you do it for a couple of times to get the proportions and balance of spice and rice, you will never feel daunted to try it again. You can mechanically follow the procedure. All you need is time to dum the briyani, so that its flavours get incorporated well. This recipe is very similar to the veg briyani. The only difference is it is just potatoes and they are deep fried.  Aloo dum Briyani Raw mango cooked in dal and tempered with Indian spices. Prep Time: | Cook Time: | Total Time: | Serves: 2 Ingredients 1.5 Cups Basmati Rice For the Marination  5-6 Medium sized potatoes, cubed 1/4 Cup Curd 1/2 tsp Red Chilli powder 1/2 tsp Briyani Masala Salt, little A pinch of turmeric powder 1/2 tsp Ginger garlic paste For the Masala 2 Tbsp Butter 1-2 Bay leaf 4-5 Cloves 1/2" Cinnamon stick 1/4 tsp Cumin seeds 2 Medium sized Onions, sliced thinly 2 Green chillies, slit Salt per taste Deep fried onions (store bought) Corinader leaves, finely chopped Mint leaves, finely chopped Nuts, few (cashews and almonds) Kewra water Food color  in water (optional) Instructions Prep Work Soak the rice in water for at least 20 minutes. Pat dry the cubed potatoes and deep fry them in medium high heat until they turn golden brown on all sides. Then mix everything under "marination" in a bowl. Add the fried potatoes and keep them aside for 20 minutes. Cook the rice until they are 70% done or for about 1 whistle.  Spread the cooked rice over a plate and let it cool. For the Masala Heat butter in a kadai. Add the bay leaf, cloves and cinnamon. Fry them. Then add the cumin seeds and green chillies. Add the onions and little salt; sauté until it turns golden brown.  Then add the marinated potatoes and cook until the raw smell of the masala in it goes off and the potatoes are cooked.  Add salt and coriander leaves. Turn off the flame.  Preheat the oven to 350 F. Take a oven safe bowl and grease the bottom and sides with butter or oil. Layering Spread a layer of potato masala. Then a layer of rice on top. Add few coriander and mint leaves and nuts. Sprinkle some kewra water and food colour water on top of the rice. Top it with deep fried onions. Repeat the same layers with the reminder of the ingredients and finish it with the layer of rice on top.  Keep this inside the oven for about 45 minutes.  Serve them with raita and papad.  Notes This is very similar to the way we make Hyderabadi Veg Briyani.  You can also skip the deep frying of potatoes and pan fry or shallow fry them. Frying of the poatatoes impart a texture to this dish.  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 65 here.