Aloo Subz Dum Biryani Recipe
Aloo Subz Dum Biryani is a rich and flavorful one-pot meal that combines the goodness of vegetables and fragrant basmati rice, making it an ideal choice for a lunch box or a delightful weeknight dinner. The recipe showcases the beauty of North Indian cuisine with its aromatic spices and tender vegetables, offering an explosion of flavors in every bite. The best part about this biryani is that you can easily add other vegetables like peas, cauliflower, or beans to further enhance its taste and nutrition. This recipe, perfect for vegetarians, is sure to become a favorite in your home!
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), peeled and cubed | 2 |
| Onion, sliced | 1 |
| Carrot (Gajjar), peeled and chopped | 1 |
| Green beans (French Beans), chopped | ยฝ cup |
| Del Monte Whole Corn Kernels, washed and boiled | ยฝ cup |
| Tomato, sliced | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | ยฝ inch |
| Red Chilli Powder | 1 tbsp |
| Turmeric Powder (Haldi) | ยฝ tbsp |
| Green Chilli, slit lengthwise | 1 |
| Curd (Dahi/Yogurt), whisked | 2 tbsp |
| Garam Masala Powder | 1 tbsp |
| Ginger Garlic Paste | 1 tbsp |
| Salt | To taste |
| Ghee | 2 tbsp |
| For Rice Layer | |
| Basmati Rice, washed and soaked | 2 cups |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | ยฝ inch |
| Ginger Garlic Paste | 1 tbsp |
| Salt | To taste |
| For Layering | |
| Coriander (Dhania) Leaves, finely chopped | 2 tbsp |
| Lemon Juice | 2 tbsp |
| Garam Masala Powder | ยฝ tbsp |
| Saffron Strands, dissolved in milk | A few |
| Caramelized Onions | 2 tbsp |
| Ghee | 2 tbsp |
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Instructions
-
Prepare the Vegetable Mixture
Begin by heating ghee in a heavy-bottomed vessel. Add the cloves and cinnamon stick, allowing them to release their fragrance. Then, add the sliced onions and sautรฉ them until they turn translucent. This will add a base of sweetness to your biryani. -
-
Add Ginger Garlic Paste and Vegetables
Stir in the ginger-garlic paste and fry it for about a minute, ensuring that the raw smell fades away. Now, add the chopped carrot, green beans, and corn kernels, and cook them until they are partially tender. Then, add the potato cubes along with red chili powder, turmeric powder, and garam masala powder. Fry the mixture for another minute before adding ยฝ cup of water to help cook the potatoes. Allow it to simmer until the potatoes are tender but not mushy. -
Incorporate the Yogurt
Once the vegetables are cooked through, add the whisked yogurt to the pan. Stir it in and cook on a low flame until the gravy thickens, ensuring a creamy texture that will complement the rice. -
Prepare the Rice Layer
Meanwhile, cook the soaked basmati rice in a pot of boiling water with the cardamom pods, cloves, cinnamon stick, ginger-garlic paste, and salt. The rice should be cooked until just doneโsoft but not overly mushy. Drain any excess water from the rice and set it aside. -
Assemble the Biryani
To assemble the biryani, take a heavy-bottomed cooking vessel and heat 1 tablespoon of ghee at the bottom. Begin layering by adding a portion of the cooked rice, spreading it evenly across the bottom. Then, add a layer of the vegetable mixture and spread it out evenly. Top this with half of the fried onions, chopped coriander leaves, lemon juice, garam masala powder, and saffron milk. -
Add Another Layer
Cover the vegetable layer with the remaining rice. Top it with the remaining fried onions, coriander leaves, lemon juice, garam masala powder, and saffron milk. Drizzle the remaining 1 tablespoon of ghee over the top. -
Cook the Dum (Slow Steam)
Cover the cooking vessel with a tight-fitting lid. To seal the vessel, use aluminum foil to cover the edges and place something heavy on top to trap the aroma inside. Cook on a very low flame for 15-20 minutes. You’ll know itโs ready when a teaspoon of water, sprinkled on the cooking vessel, sizzles. -
Rest and Serve
After cooking, turn off the flame and let the biryani rest on the stove for an additional 10-15 minutes to allow the flavors to meld. Remove the foil and open the lid carefully. Gently fluff the biryani with a wooden spatula, mixing the layers together without breaking the rice grains. Garnish with freshly minced coriander leaves and extra fried onions for a beautiful touch. -
Serve and Enjoy
Serve the Aloo Subz Dum Biryani hot with a refreshing raita like Lauki raita, Raw Mango Raita, or any of your favorite side dishes. Enjoy the rich and aromatic flavors of this vegetarian biryani!
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 6-8 grams |
| Carbohydrates | 60 grams |
| Fat | 10-12 grams |
| Fiber | 4-5 grams |
| Sodium | 350 mg |
| Cholesterol | 10 mg |
Aloo Subz Dum Biryani is the perfect balance of spices, textures, and flavors, with the soft potatoes, crisp vegetables, and aromatic rice coming together in a delightful fusion. Ideal for any occasion, this dish will transport you to the heart of North India, making it a staple in your vegetarian recipe collection. Enjoy every bite with your loved ones!
