Dum aloo biryani

Cooked in steam, the layered dum aloo biryani is a Sunday special delicacy. This Indian Sunday lunch treat is gluten-free and vegan with the heady aroma of spices that calls for a gathering. Served with a cooling mixed vegetable raita, this easy recipe is loved by many who have tried it.

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Prep Time 20

Cook Time 30

marinating the potatoes 15

Total Time 1 5

Course Main Course

Cuisine Indian, instant pot, Pressure cooker

Servings people

Equipment

instant pot
mixing bowls and spoons.
measuring cups and spoons

Ingredients

To cook the rice

1.5 cup Basmathi rice aged, long grain
1.5 cups drinking water
1 tsp ghee / clarified butter ( or vegan butter)
1/2 tsp salt to taste
1 large bay leaf tej patta
2 green cardamom
1 star anise
1 small cinnamon stick

Marination of potatoes

250 grams potatoes
salt to taste
1/2 cup yogurt ( use coconut or peanut yogurt for vegan)
1/2 tsp red chilli powder
1 tbsp biryani masala powder ( I used bombay biryani masala)

Caramelized onions

1-2 medium red onion peeled and sliced.
a pinch salt
1 tbsp ghee ( or vegan butter)

Ingredients for layering

3-6 cherry tomatoes
1 bunch mint leaves
1/4 cup milk ( use coconut milk for vegan)

Instructions

Wash the rice there or four times till the water runs clear.
Add 1:1 water and allow the rice to soak for 10 minutes.
While the rice is soaking, wash and scrub the potatoes.
Poke them with a fork and add to a steaming vessel.
Add the soaked rice to the instant pot vessel with salt, ghee, and spices.
Add the steamer dish on top and set the instant pot on rice mode to cook.
When the rice is cooked and the steamed released naturally, remove the potatoes and fluff the rice.
Cut the potato into chunks and add to the mixing bowl.
Add the ingredients for the marinade.
Mix well and set it aside.
Peel and slice the onion.
Into the thickbottoed cooking pot add the ghee on a medium heat.
Add the sliced onions, sprinkle the salt and turn down the heat to low.
Let the onions turn translucent and caramelize.
Remove the caramelized onions and add the marinated potatoes. Let this cook for a couple of minutes, till the ghee starts leaving the sides.
As they slowly sizzle, layer the rice on top.
Add a layer of mint leaves cherry tomatoes and layer again with rice.
Once these rice layers are done top with more mint leaves and the caamelized onions.
Sprinkle the milk on top and cover and cook for 10 minutes. This should also be on low heat so the biryani steams and flavours through.
Once cooked, remove from heat and let it stand for 5-7 minutes.
Open the rice when ready to serve. mix the rice just a bit to expose the layers .
Serve hot with soothing raita.