Dum Aloo Biryani + Kala Jamun

Ingredients

• Basamati Rice - 7 Kg
• Aloo - 12 Kg
• Onion - 4 Kg
• Tomato - 3 Kg
• Green Peas - 2 Kg
• Birista - 1 Kg
• Fennel seeds - 100 gms
• Jeera - 100 gms
• Dhaniya Powder - 250 gms
• Dalchini - 50 gms
• Bay leaves - 10 - 15
• Kaju - 750 gms
• Manuka (black kishmis) - 500 gms
• Ghee - 1.5 Kg
• Curd - 4 Kg + 2.5 Kg (Raita)
• Haldi - 50 gms
• Corriander - 1 Big
• Pudina - 3 Big
• Mirchi - 200 gms
• Ginger - 250 gms
• Garlic - 250 gms
• Aamchur powder - 200 gms
• Lemon - 12 big
• Biryani Masala - 300 gms
• Cucumber - 1 Kg
• Beetroot - 0.5 Kg

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, garlic and corriander 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 ghee 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
• For raita, grate cucumber, beetroot and mix with curd. Add salt, sugar, green chillies, kothmbir and mix