We are starting the second week of BM#52, I will be doing Weekend special Dinners. When I was thinking of this theme, I was thinking of those weekend meals that we cook for the family through the weekend. I said Dinner as its one of the time everybody makes sure to have the meal together.
The other clause was that it should not be a regular meal, ensuring we get different ideas for such timing. While this is true, typically in my house, most weekend meals are so simple. Either its a movie time, or simply that lunch was so heavy that we just wanted to take it easy. And on a Sunday, Hubby dear insist I cook for the dinner as well.
So if I make a Biryani for lunch, the gravy is also made along, so that I make chapatis and serve gravy for dinner. This leaves me planning for a Friday and Saturday dinners. Fridays are mostly spent watching movies and I plan for a quick one pot meals that can be serve during intervals.
This Dum Biryani made with Baby Aloo
serves a perfect meal for such evenings when you quick get the masala
done and dum it to get it ready while you enjoy your meal.
When I thought of this theme, I had asked everybody to think of different ideas and unfortunately I ended
up cooking all rice dishes and completely forgot about variety in
different ingredients. I was only thinking of Rice and quick meal as
elders in the house prefer rice to rest! So you might even tag this
theme as Biryani theme than just weekend dinner. So please excuse this overlook!
Baby Aloo Dum Biryani
Ghee + Oil - 2 + 1 tsp
Bay Leaf - 3 small
Onion, julienne - 1/4 cup
Cloves - 2
Cinnamon - 2"
Cardamon - 2
Green Chilies - 3 long
Mint Leaves - Handufl
Ginger Garlic paste - 1 tsp
Tomato puree - 3/4 cup
Salt to taste
Turmeric powder a pinch
Red chili powder -1 tsp
Coriander powder - 1 tsp
Boiled Baby Aloo - 2 cups
Cashew paste - 1/2 cup
Cooked Rice - 1 1/2 cup
Coriander leaves, chopped - handful
Fried Onions, - 2 tbsp
How to make the Baby Aloo Dum Biryani
Wash and soak the Basmati Rice for 20 mins. Cook in 2 cups water and keep it aside.
Wash and prick the baby aloo on the top, mw for 5 mins. Soak in water.
For the Biryani
In a kadai, heat 1 tsp ghee and oil, add the bay leaf, saute well. Then add the onions, saute till it turns colour, then add the whole spices.
Then add green chilies, mint leaves followed with ginger garlic paste. Saute well.
Now add tomato puree, combine everything and add salt, turmeric powder. Cook on high.
Then add red chili powder, coriander powder, combine well and cook till oil comes out.
Next add boiled baby aloo and saute well. Add cashew paste and cook for 5 mins.
In another pan with cover, grease the bottom with little ghee, spread one layer of rice, on that top it with baby aloo masala, chopped coriander leaves.
Next layer it again with rice, fried onions.
Drizzle the remaining ghee on top.
Cover with right lid and keep it on a tawa to Dum it for 20 mins in low flame.
This joins my Anniversary Mela
on my blog
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM