Name: Kashmiri Dum Aloo Biryani recipe by Aish Das-Padihari at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: For Kashmiri Dum Aloo: 15 to 20 baby potatoes; 2 tsp Kashmiri red chili powder; 1 tbsp grated ginger and 1 tbsp grated garlic; 2 big red onions chopped; 2 medium-sized tomatoes pureed; 1 tbsp fennel powder/saunf powder, 1 tbsp shah jeera/caraway seeds, 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers ,1 green cardamom; 10/15 cashews soaked in 1/2 cup milk, 1/2 cup yogurt; For the Rice: 1.5 cup Basmati Rice, 2.5 cups of water 1 tsp salt 1 TBSP cinnamon powder, a pinch of turmeric, 1 TBSP saffron milk, 2 TBSP ghee or oil; For Layering: 1 cup deep fried onion, Handful of cashew nuts for garnish, 1 sprig mint leaves chopped, 1 sprig cilantro finely chopped, Few drops of rose water

ABOUT Kashmiri Dum Aloo Biryani RECIPE

There is something alluring about heritage, traditions and culture. After I moved to the USA, some good, 8 or 9 years back, I started to appreciate the world I left behind, more. Things, like, Maa's cooking, that I used to take for granted, became something to yearn for. Thats when, I gradually learned to re-create the dishes my Maa used to make - recipes handed down to her from her mother-in-law or mom. There are a few out there. But I will share one here which was originally my Maa's idea, but I modified it a little to suit the taste of my kids and my family here. Its called - The KASHMIRI DUM ALOO BIRYANI. I'm sure, you will not find this recipe any where. This is unique and everyone must give it a try to know how good this can be.

Ingredients Serving: 4

For Kashmiri Dum Aloo: 15 to 20 baby potatoes
2 tsp Kashmiri red chili powder
1 tbsp grated ginger and 1 tbsp grated garlic
2 big red onions chopped
2 medium-sized tomatoes pureed
1 tbsp fennel powder/saunf powder, 1 tbsp shah jeera/caraway seeds, 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers ,1 green cardamom
10/15 cashews soaked in 1/2 cup milk, 1/2 cup yogurt
For the Rice: 1.5 cup Basmati Rice, 2.5 cups of water 1 tsp salt 1 TBSP cinnamon powder, a pinch of turmeric, 1 TBSP saffron milk, 2 TBSP ghee or oil
For Layering: 1 cup deep fried onion, Handful of cashew nuts for garnish, 1 sprig mint leaves chopped, 1 sprig cilantro finely chopped, Few drops of rose water

Instructions

Rinse and boil the baby potatoes with their skin on. Make sure that they are only half boiled.
Once they become cool, poke holes carefully in the potatoes all over with a fork. This will let the potatoes absorb the flavors of the curry in which they are getting cooked.
In a pan heat oil and add the parboiled potatoes and begin to fry them on a low to medium flame until they are light golden and crispy.
In a small bowl, whisk the yoghurt with chili powder, fennel powder and cumin powder.
Grind the soaked cashew to a smooth paste.
Heat the remaining oil. Add cinnamon, cloves, black cardamom, black peppers, green cardamom and fry for a minute or two.
Add the chopped onions and sauté until they begin to soften for 4-5 minutes. Add the chopped garlic and ginger and fry for a couple of minutes as it cooks. Turn the heat to a low setting and add the spiced yoghurt.
Stir well for a minute and add the cashew nut paste. Stir for 2-3 mins. Add the tomato puree and stir for a further 2 minutes.
As the curry starts to leave oil from the sides of the pan add the fried potatoes, water and salt. Bring to a boil and simmer for 10-15 mins stirring ever so often until the potatoes have soaked in the flavours and cooked well.
Switch off the gas and cover the pan.
To Cook Biryani Rice: Rinse the rice, till the water runs clear and then soak the rice grains in water for 20 to 30 minutes.
After 30 minutes, drain the rice grains.
In a large skillet, heat ghee and fry the rice with cinnamon and salt until the rice is coated with the spices. Add saffron, water
Cook on a medium flame until very little water is left. Lower the flame completely. Cover the pot cook for exactly 5 to 6 mins. Once rice is done, fluff it off.
LAYERING: Make 3 to 4 alternating layers of Rice and Kashmiri Dum Aloo starting with the Kashmiri Dum Aloo layer in an oven proof deep bottomed pan
Evenly add 1 tbsp chopped mint leaves, 1 tbsp chopped coriander leaves, a few drops of lemon juice, few drops of rose-water. Sprinkle a few saffron strands dissolved in 1 to 2 tbsp warm milk or water. For the yellow color, you can also diss
Now cover the pan tightly and cook the biryani on dum for 30 to 35 minutes in an oven heated at 300 degrees F or alternatively, place the biryani on a heated tawa/griddle on a low flame for the same amount of time.

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