Dum Aloo Biryani + Chaas

Distribution Date
22nd April, 2023
Venue
Thane
People Served
102
Total Cost
₹6000.00

Ingredients

  • Basamati Rice - 7 Kg
  • Aloo - 8 Kg
  • Onion - 4 Kg
  • Tomato - 3 Kg
  • Green Peas - 2 Kg
  • Birista - 2 Kg
  • Fennel seeds - 100 gms
  • Jeera - 100 gms
  • Dhaniya Powder - 200 gms
  • Dalchini - 50 gms
  • Bay leaves - 10 - 15
  • Kaju - 750 gms
  • Manuka (black kishmis) - 500 gms
  • Butter - 4 Kg ( only 2 needed )
  • Curd - 3 Kg
  • Haldi - 50 gms
  • Corriander - 1 Big
  • Pudina - 3 Big
  • Mirchi - 200 gms
  • Ginger - 250 gms
  • Garlic - 250 gms
  • Aamchur powder - 50 gms
  • Lemon - 6 big
  • Biryani Masala - 200 gms

Preparation

  • Soak rice in water for around 2 hours
  • Fill water in a vessel and bring to boil. Then add tejpatta, dalchini, shah jeera, jeera, pepper and oil.
  • Add rice and cook till 90%. Remove rice from water and keep aside.
  • Grind chillies, ginger and garlic to paste
  • Cut big potato pieces, heat oil and fry partially so that cooking potatoes becomes faster
  • In another vessel, mix curd, tomatoes, little birista, fennel seeds (soanp), jeera, corriander, pudina, haldi, chilli powder, biryani masala and salt. Keep aside for 10-15 mins
  • Heat oil, saute kaju and keep aside
  • In the same oil, add onions and saute till brown
  • Add ginger garlic mirchi paste and saute
  • Add above curd mixture and saute
  • Add dhaniya powder and saute
  • Add some butter and saute
  • Add potatoes and cook
  • Add green peas and cook
  • In another vessel, add base layer of above gravy and then a layer of rice. On the rice, add butter, birista, kothmbir, pudina, kaju and manuka. Keep adding layers of gravy of rice till all gravy and rice are done
  • Heat coal (koyla) pieces and in a small bowl pour little ghee on hot coal and then cover the biryani vessel so that coal fumes get soaked in rice
  • Heat for 30 mins on medium flame. Then switch off flame and keep for 30 mins and then serve
Volunteers
Rabbi
Bunty
Vinod
Vinay
Nikhilji
Anand
Madhu
Images