Dum Aloo Aur Kesar Pulao
This dal made from grounded moong dal is a popular recipe from Kumaon in Uttarakhand.
Dum Aloo Aur Kesar Pulao Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-20 Min


- main course


- Medium

Preparation Time

- 10 Min


  • FOR Kesar Pulao
  • 1 cup rice; 2tsp ghee; 5 Black cardamom; 1 Cinnamon stick; 4 bay Leaves; Water; Salt; Few Saffron strands
  • FOR Dum Aloof
  • 4 tbsp Mustard oil; 10 to 15 baby Potatoes; 4 Black Cardamom; 5 Green Cardamom; 6 Cloves; 1 tbsp Black pepper; 2 tbsp Coriander seeds; 1 tsp Royal Cumin; 2 Cinnamon stick; Water; ½ tsp Asafoetida; 1 cup Curd; 2 tsp kashmiri Masala; Salt; 1 tsp fennel powder; ½ tsp Dry Ginger powder;


  1. 1

    In a pan heat ghee, add black cardamom, cinnamon stick, bay leaves and fry.
  2. 2

    add soaked rice, salt, saffron and cook low flame till its done.
  3. 3

    heat mustard oil in pan prick per boiled potatoes and fry till golden brown.
  4. 4

    in the same pan, add asafoetida, paste of water and red chilli powder, curd and stir continuously.
  5. 5

    add fried potatoes.
  6. 6

    make roasted powder of black cardamom, green cardamom, cloves, black pepper, coriander seeds, royal cumin, cinnamon and add that in the pan, add salt and sauté.
  7. 7

    add fennel powder, dry ginger powder and mix.
  8. 8

    serve dum aloo with kesar rice.

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