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Explore Aloo Chole Dum Biryani Recipe | आलू छोले दम बिरयानी | Chef Sanjyot Keer with 365,803 views, 10,389 likes, and 186 comments. Experience the impact of this video content that has captured audience attention.

Written recipe for Aloo chole dum biryani Prep time: 1 hour Cooking time: 2 hours Serves: 6 For boiling rice Ingredients: • Basmati rice 2 cups (washed & soaked) • Whole spices: 1. Bay leaf 1 no. 2. Star anise 1 no. 3. Cinnamon stick 1 inch 4. Green cardamom 1-2 nos. 5. Cloves 4-5 nos. • Lemon wedge 1 nos. • Ghee 1 tbsp Methods: • Set a wok filled with water to boil, add soaked rice, salt, whole spices, lemon wedge and ghee, mix and cook until the rice is 3/4th done. • Strain excess water and spread the rice over a wide surface to cool down and cut overcooking of rice. Keep aside for later use. For making aloo chole Ingredients: • White chickpeas 2 cups (soaked for 1 hour) • Garlic cloves 6-7 nos. • Whole spices: 1. Cinnamon sticks 1 inch 2. Badi Elaichi (black cardamom) 1-2 nos. 3. Hari Elaichi (Green cardamom) 1-2 nos. 4. Cloves 3-4 nos. 5. Kali mirch (black peppercorns) 5-6 nos. 6. Bay leaves 2-3 nos. 7. Ajwain (Carom seeds) 1 tsp • Black tea concoction (Boil 2 tbsp black tea powder in 250 ml water) • Salt to taste • Water as required • Oil 3 tbsp • Onion 3 medium size (sliced) • Ginger 1 tbsp (julienne) • Green chillies 3-4 nos. • Tomato puree 3-4 medium size • Salt to taste • Coriander powder 1 tbsp • Red chilli powder 1 tbsp • Jeera powder (cumin powder) 1 tbsp • Anardana powder 2 tbsp • Water 200 ml • Raw Potatoes 3-4 medium size (cubes) • Curd 1/4th cup • Garam masala 1 tsp • Kasuri methi 1 tsp Methods: • In a cooker add soaked chickpeas, garlic, whole spices, strained black tea concoction, salt and water, mix well and fill water till 2 inches above the chickpea surface. • Pressure cook on medium heat for 3-4 whistles. • Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir. • In a deep pan add oil and onions and cook until its golden-brown, add ginger and green chilies and sauté for a while. • Add tomato puree and salt and cook on medium flame for 7-8 minutes. • Add coriander powder, red chilli powder, jeera powder and anardana powder, mix well and add water. • Add raw potatoes, mix well and cook until almost done. • Low down the flame and add curd, stir continuously and cook for 4-5 minutes, add the cooked chickpeas along with its water. • Increase the heat to high flame and cook further for 4-5 minutes. Make sure the gravy is little thick and not too runny. • Add garam masala and kasuri methi and mix well. Assembly Ingredients: • Ghee 2 tbsp • Rice 3/4th cooked • Freshly prepared Aloo chole • Fresh mint leaves as required • Fresh coriander leaves as required • Fried onions as required • Saffron infused milk 2 tbsp Method: • Spread 1 tbsp ghee on the base of a heavy bottom wok or casserole, spread a layer of cooked rice, , then spread a layer of cooked aloo chole, sprinkle some freshly chopped mint leaves and coriander leaves, repeat the layering. • Final top layer, spread rice evenly, add ghee add freshly chopped coriander leaves and mint leaves, fried onions and saffron infused milk. • Place the lid and apply dough on the rim of the casserole to seal. • Put the casserole over the tawa and cook or give a dum for 20-25 mins on low flame. • Your aloo chole dum biryani is ready to be served, enjoy your hot biryani with chilled raita. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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