If you want to get the essence of potato dum biryani, you need to follow some steps consecutively.
Prepare The Rice Of Dum Biryani:
At first, you need to cook rice, which is the main ingredient of potato dum biryani. Take 300-gram basmati rice and rinse it in clean water. Once, you clean the rice; you need to drain the water and soak the rice. Now, you should boil the rice. On a separate bowl, you can add 5 cups water, 1 teaspoon salt, 1 bay leaf, 2 green cardamons, cinnamon, 4 mace strands, and 2 cloves. Boil the spices into the water on medium to high flame. These ingredients help to enhance the fragrance of boiled rice. You need to taste the water and check whether it is salty or not? If your answer is no, then you can add more salt as per your taste buds.You can now add the rice into the boiled water. Do not need to minimise the flame of the oven for boiling. You should boil the rice till it is 75% cooked so that the fragrance of the spices can come out properly from the boiled rice. If you think that you do not get the smell of rice like the restaurant, then you can consult the cook of best Indian biryani in Novena. Hence, you can find the process of making biryani similar to the restaurants.
Prepare Potato For Dum Biryani:
Take few potatoes and then washed and peeled. After that, you need to soak the potatoes in salty water and leave it for 15 minutes. The purpose of soaking the potatoes is to keep away the starch and to absorb the salt. Now, you should need to add 4 tablespoon oil, turmeric and chili powder in the cooker to fry the potatoes. Keep the potatoes to fry for 2 minutes. Once, the potatoes turn to golden brown; you need to stop to cook more.In order to make the gravy of potatoes, you should take one bowl full of curd. Add chilli powder, biryani masala, turmeric powder, salt and ginger-garlic paste. Now mix the fried potatoes into the mixture. Are you still confused about the taste of the gravy, you can consult the experts and can make authentic dum biryani in Singapore.
Once you prepare the gravy of potato, you need to spread the soaked rice at least for half an hour. After that, you can add saffron milk for enhancing the flavour of the dish. In addition, you can also place mint and coriander leaves on the rice and gravy. Seal the pan and cook the rice for 2 whistles on medium flame. Do you find any gravy is left in the pan, then you should seal it and dum it continuously. For garnishing, you can use mint or coriander leaves, and you can serve it with raita.
Do you find that making of potato dum biryani is a bit lengthy and critical? Do not need to be worried. You can read the food blog or can take advice from the cooks on best Indian restaurants in Singapore for effortlessly prepare the dish.