Kashmiri Dum Aloo Biryani

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Kashmiri Dum Aloo Biryani

There are many many varieties of biryanis out there, satisfying the tastes of Seafood lovers to Meat lovers to Vegetarians. And, everyone from kids to older folks, loves a good plate of well made biryani with some cooling raita on side. I have made Biryani on many occasions, but this time around, I thought of kicking it up a notch and layer up the rich Kashmiri Dum Aloo with saffron flavored basmati rice.
The outcome was amazing. You not only get Kashmir’s rich, flavourful and hot Dum Aloo but also steaming hot basmati rice, scented with cinnamon, saffron and nuts and layered and slow cooked to perfection.

Ingredients:

INGREDIENTS:

For Kashmiri Dum Aloo:
15 to 20 baby potatoes
2 TSP Kashmiri red chili powder
1 TBSP grated ginger
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
salt as required
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

Full recipe: Kashmiri Dum Aloo Biryani

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