Almond & Potato Dum Biryani Recipe – Kashmiri Chili Spiced Indian Dish

Last Updated on 2 months by Neha Deshmukh

Almond & Potato Dum Biryani Recipe – Kashmiri Chili Spiced Indian Dish

Hey everyone! If you’re anything like me, you absolutely love a good biryani. There’s just something so comforting and special about it, isn’t there? Today, I’m sharing a recipe that’s close to my heart – Almond & Potato Dum Biryani. It’s a little different from your traditional meat biryani, but trust me, the Kashmiri chili spice and the creamy almond paste make it unbelievably delicious. I first made this for a family gathering and it was a huge hit!

Why You’ll Love This Recipe

This Almond & Potato Dum Biryani is a flavour explosion! The potatoes are perfectly spiced and tender, coated in a rich, aromatic gravy. The ‘dum’ cooking method (sealing and slow-cooking) infuses everything with incredible flavour. Plus, the garnish of cream, cashews, and coriander just elevates it to another level. It’s a bit of effort, but totally worth it for a special meal.

Ingredients

Here’s what you’ll need to make this amazing biryani:

• 1 kg Baby Potatoes
• 1 big onion, sliced
• 2 medium tomatoes, sliced
• 1.5 tbsp Kashmiri red chili powder
• 0.5 tbsp garam masala
• 0.5 tbsp coriander powder
• 0.25 tbsp cumin powder
• 0.5 tbsp fennel powder
• 1 cup curd/yogurt, whisked (about 240ml)
• 1 tbsp ginger-garlic paste
• 2 tbsp almond paste
• 1 tbsp raisins
• 8 cashews, roasted
• Salt, to taste
• Oil, for frying
• Puff pastry/Dough, for sealing (approx. 200-250g)
• 2 tbsp fresh cream
• 1 tbsp minced coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kashmiri Red Chili Powder: This isn’t just about heat! It gives the biryani a beautiful vibrant red colour and a mild, fruity flavour. It’s a must-have for authentic Indian dishes.
• Fennel Powder: Don’t skip this! It adds a lovely subtle sweetness and aroma that really complements the other spices.
• Almond Paste: This is what makes this biryani truly special. It adds a creamy richness and nutty flavour. You can find it at most Indian grocery stores.
• Puff Pastry/Dough: Traditionally, this biryani is sealed with a dough made from wheat flour and water. However, puff pastry works wonderfully too, giving a lovely flaky crust. In some regions, they even use a simple roti (Indian flatbread) to seal it! Feel free to experiment with what you have.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the baby potatoes and pressure cook them with enough water for 1-2 whistles. Once cooked, drain and let them cool completely.
2. Peel the boiled potatoes and prick them gently with a fork. Sprinkle with a little salt and fry in oil until they’re golden brown and slightly crispy. Set these aside – they’re going to be amazing!
3. Now, heat some oil in a pan and fry the sliced onions until they’re a beautiful golden brown. Add the sliced tomatoes and cook until they soften. Then, blend this mixture into a smooth paste.
4. In a separate bowl, whisk the yogurt with Kashmiri red chili powder, coriander powder, cumin powder, fennel powder, garam masala, and salt.
5. Heat a little more oil in the same pan. Sauté the ginger-garlic paste for a minute, then add the onion-tomato paste and cook for a few minutes. Now, pour in the yogurt-spice mixture and cook until everything is well combined and the oil starts to separate.
6. Stir in the almond paste, fried potatoes, and raisins. Gently coat the potatoes with the gravy, making sure they’re nicely covered.
7. Add about 1 cup of water (adjust to your desired gravy consistency). Bring to a simmer, then cover the pot with a lid. This is where the magic happens! Seal the lid tightly with your puff pastry or dough.
8. Reduce the heat to low and simmer for about 15 minutes. This slow cooking process, called ‘dum’, allows the flavours to meld together beautifully.
9. Finally, garnish with a swirl of fresh cream, roasted cashews, and a sprinkle of minced coriander leaves. Serve hot with naan or rice!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get crispy.
• Make sure the dough or puff pastry seals the lid completely to trap the steam and flavour.
• For a richer flavour, you can add a pinch of saffron strands soaked in warm milk to the biryani before sealing it.

Variations

• Vegan Adaptation: Swap the yogurt and cream for plant-based alternatives. Coconut yogurt and cashew cream work beautifully!
• Gluten-Free Adaptation: Just ensure your puff pastry is gluten-free. There are some great options available now.
• Spice Level Adjustment: If you prefer a milder biryani, reduce the amount of Kashmiri red chili powder. You can also add a pinch of sugar to balance the flavours.
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Diwali. My aunt always makes a huge batch for family gatherings!

Serving Suggestions

Dum Biryani is a star on its own, but here are a few ideas to complete the meal:

• Serve with warm naan bread or fluffy basmati rice.
• A side of raita (yogurt dip) can help cool down the palate.
• A simple salad adds a refreshing touch.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of potatoes work best for Dum Biryani?

Baby potatoes are ideal because they hold their shape well during cooking and absorb the flavours beautifully.

2. Can I make the almond paste at home?

Absolutely! Soak about 1/2 cup of almonds in hot water for 30 minutes, then peel and grind them into a smooth paste with a little water.

3. What is the purpose of sealing the biryani with dough/puff pastry?

Sealing the pot traps the steam inside, which helps to cook the biryani evenly and infuse all the flavours together. It’s a crucial step in the ‘dum’ cooking process.

4. How can I adjust the spice level of this biryani?

Reduce the amount of Kashmiri red chili powder for a milder flavour. You can also add a pinch of sugar to balance the heat.

5. Can this biryani be made ahead of time?

You can prepare the gravy and fry the potatoes a day in advance. Assemble and cook the biryani just before serving for the best results.

6. What is the best way to serve Dum Biryani for a special occasion?

Present it in a beautiful serving dish, garnished generously with cream, cashews, and coriander. A side of raita and naan bread will complete the experience!