Aloo Subz Dum Biryani Recipe
Indulge in the delightful flavors of Aloo Subz Dum Biryani, a fragrant and hearty North Indian dish that seamlessly combines tender potatoes and fresh vegetables with perfectly cooked basmati rice. This vegetarian biryani is a one-pot wonder that celebrates the essence of traditional Indian cooking, making it a perfect choice for lunch or dinner. The spices used in this recipe, along with the layering technique, create a rich and aromatic experience that will surely impress your family and friends. Let’s embark on a culinary journey to create this delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 2, peeled and cubed |
| Onion | 1, sliced |
| Carrot (Gajjar) | 1, peeled and chopped |
| Green beans (French Beans) | ½ cup, chopped |
| Del Monte Whole Corn Kernels | 1 cup, washed and boiled |
| Tomato | 1, sliced |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | ½ inch |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | ½ tablespoon |
| Green Chilli | 1, slit lengthwise |
| Curd (Dahi/Yogurt) | 2 tablespoons, whisked |
| Garam Masala Powder | 1 tablespoon |
| Ginger Garlic Paste | 1 tablespoon |
| Salt | To taste |
| Ghee | 3 tablespoons |
| Basmati Rice | 2 cups, washed and soaked in water for 30 mins |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Coriander (Dhania) Leaves | 2 tablespoons, finely chopped |
| Lemon Juice | 2 tablespoons |
| Saffron Strands | A few, dissolved in milk |
| Caramelized Onions | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 320 kcal |
| Protein | 7 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Sodium | 420 mg |
Instructions
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Preparing the Vegetable Mixture: Start by heating 1 tablespoon of ghee in a heavy-bottomed cooking vessel over medium heat. Once hot, add the cloves and cinnamon stick, allowing them to infuse their flavors into the ghee. Add the sliced onions and sauté until they turn translucent, which should take about 5 minutes. Next, incorporate the ginger-garlic paste, frying it for another minute until the raw aroma dissipates.
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Cooking the Vegetables: Add the chopped carrot and green beans to the pan, stirring occasionally and allowing them to cook for about 4-5 minutes until they are partially cooked. Then, gently add the cubed potatoes, followed by the red chilli powder, turmeric powder, and garam masala. Stir everything together for about a minute to coat the vegetables in the spices. Pour in ½ cup of water and cover the pan, cooking until the potatoes are tender but not mushy, about 8-10 minutes.
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Creating the Gravy: Once the potatoes are soft, lower the heat and mix in the whisked curd, allowing the gravy to thicken. Continue cooking for another 5 minutes, stirring occasionally, until the mixture reaches a semi-dry consistency.
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Cooking the Rice: While the vegetable mixture is cooking, bring a large pot of water to a boil and add the soaked basmati rice along with cardamom pods, the remaining cinnamon stick, and a pinch of salt. Cook the rice until it is just tender but not fully cooked, approximately 6-8 minutes. To check, take a grain and press it between your forefinger and thumb; it should be soft yet retain a slight bite. Once done, drain the excess water using a sieve.
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Layering the Biryani: Now that both the rice and vegetable mixture are ready, it’s time to layer. In the same heavy cooking vessel, add 1 tablespoon of ghee to the bottom. Begin by adding a layer of the cooked rice, spreading it evenly across the base. Next, add half of the vegetable mixture over the rice. Sprinkle half of the caramelized onions, chopped coriander leaves, 1 tablespoon of lemon juice, ½ tablespoon of garam masala, and 1 tablespoon of saffron milk.
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Final Layer: Follow this with another layer of rice and repeat the process with the remaining vegetable mixture, caramelized onions, coriander leaves, lemon juice, garam masala, and saffron milk. Drizzle the last tablespoon of ghee on top.
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Cooking Dum Style: Seal the vessel with aluminum foil to trap the steam and place a heavy lid over it. Put something heavy on top to ensure that the aroma is locked inside. Cook on low flame for 15-20 minutes. The biryani is ready when you hear a sizzle after sprinkling a tablespoon of water on the cooking vessel.
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Resting Period: Once the cooking time is complete, turn off the flame and let the biryani rest for an additional 10-15 minutes without lifting the lid. This resting period helps the flavors meld together beautifully.
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Serving: After resting, carefully remove the foil and lift the lid. Using a wooden spatula, gently mix the biryani from the sides to the center, being careful not to break the rice grains. Garnish with fresh minced coriander and additional fried onions before serving.
Serving Suggestions
Aloo Subz Dum Biryani pairs exquisitely with various raitas such as Lauki Raita or Raw Mango Raita, which complement the spices beautifully and add a refreshing touch. You can also serve it with a side of papadum or a crisp salad to elevate the dining experience.
Indulge in the rich flavors and vibrant colors of this Aloo Subz Dum Biryani, a perfect meal for any occasion. Enjoy the symphony of spices and textures that come together to create a truly memorable dish!
