What2Eat
Aloo Subz Dum Biryani Recipe
North Indian RecipesLunchVegetarian

Aloo Subz Dum Biryani Recipe

A vegetarian North Indian Recipes recipe with potatoes (aloo) - peeled and cubed, onion - sliced, carrot (gajjar) - peeled and chopped. Ready in 1h 10m, serves 4.

Curated byKavya Sharma🇮🇳

Calories
1180kcal
Estimated Cost
₹700-850
Carbs156g
Protein77g
Fats28g
Servings Scaler
4

Instructions

28 steps
  1. 1

    To begin with Aloo Dum Biryani, firstly add oil in a heavy bottom cooking vessel

  2. 2

    After this, add clove and cinnamon in the same pan

    inch cinnamon stick (dalchini)(1/2)inch cinnamon stick (dalchini)(1/2)
  3. 3

    Add sliced onions and fry till translucent

    onion - sliced(1)tomato - sliced(1)caramelized onions(2 tablespoon)
  4. 4

    Once it is done, add the ginger-garlic paste and fry for about 1 minute till the raw smell disappears

    ginger garlic paste(1 tablespoon)ginger garlic paste(1 tablespoon)
  5. 5

    Add carrot, beans and let it cook till is cooked half

    carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup)
  6. 6

    Next, add potato pieces, red chilli powder, turmeric powder and garam masala in the pan

    red chilli powder(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)green chilli - slit length wise(1)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon)
  7. 7

    Fry for about a minute and add 1/2 cup of water

    basmati rice - washed and soaked in water for 30 min(2 cups)
  8. 8

    Cook till potato pieces turn soft not mushy

  9. 9

    Now add whisked curd and cook on low flame till the gravy becomes thick

    curd (dahi / yogurt) - whisked(2 tablespoon)
  10. 10

    For the rice layer, boil rice in enough water along with cardamoms, cinnamon, cloves, salt and ginger-garlic paste

    cloves (laung)(2)inch cinnamon stick (dalchini)(1/2)ginger garlic paste(1 tablespoon)salt - to tastebasmati rice - washed and soaked in water for 30 min(2 cups)cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1/2)ginger garlic paste(1 tablespoon)salt - to taste
  11. 11

    Cook rice until just done

    basmati rice - washed and soaked in water for 30 min(2 cups)
  12. 12

    Check by pressing a grain in between your forefinger and thumb

  13. 13

    If it is soft, then drain off the excess water from the rice using a sieve

    basmati rice - washed and soaked in water for 30 min(2 cups)
  14. 14

    Once the rice is cooked, now everything is ready to layer

    basmati rice - washed and soaked in water for 30 min(2 cups)
  15. 15

    Add ghee to the bottom of a heavy cooking vessel (the one we use to cook rice)

    ghee(1 tablespoon)basmati rice - washed and soaked in water for 30 min(2 cups)ghee(2 tablespoon)
  16. 16

    Add a layer of rice and spread evenly

    basmati rice - washed and soaked in water for 30 min(2 cups)
  17. 17

    Now add a potato layer on the rice and spread evenly

    basmati rice - washed and soaked in water for 30 min(2 cups)
  18. 18

    Add half of fried onions, chopped coriander leaves, 1 tablespoon lemon juice, garam masala and 1 tablespoon of saffron milk

    onion - sliced(1)carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup)garam masala powder(1 tablespoon)coriander (dhania) leaves - finely chopped(2 tablespoon)lemon juice(2 tablespoon)garam masala powder(1/2 tablespoon)saffron strands - a few dissolved in milkcaramelized onions(2 tablespoon)
  19. 19

    Cover this with another layer of rice and add remaining fried onions, chopped coriander leaves, 1 tablespoon lemon juice, garam masala and 1 tablespoon saffron milk

    onion - sliced(1)carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup)garam masala powder(1 tablespoon)basmati rice - washed and soaked in water for 30 min(2 cups)coriander (dhania) leaves - finely chopped(2 tablespoon)lemon juice(2 tablespoon)garam masala powder(1/2 tablespoon)saffron strands - a few dissolved in milkcaramelized onions(2 tablespoon)
  20. 20

    Now add 1 tablespoon ghee and leave the vessel on low flame by sealing the edges of vessel and lid with an aluminium foil

    ghee(1 tablespoon)ghee(2 tablespoon)
  21. 21

    keep something heavy on the top of the lid to seal the aroma of biryani

  22. 22

    Leave it on low flame for nearly 15-20 minutes

  23. 23

    When you sprinkle 1 tablespoon of water on cooking vessel it has to sizzle

    basmati rice - washed and soaked in water for 30 min(2 cups)
  24. 24

    Turn off the flame and let it sit on stove for another 10-15 minutes before you start to serve

  25. 25

    Remove the foil slowly and then open the lid

  26. 26

    Start by mixing from the sides using wooden spatula very gently

  27. 27

    Add fresh minced coriander and fried onions on the top before serving

    onion - sliced(1)coriander (dhania) leaves - finely chopped(2 tablespoon)caramelized onions(2 tablespoon)
  28. 28

    Serve Aloo Sabzi Dum Biryani with Lauki raita, Raw mango raita or any raita of your choice

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