- peel the skin of baby potato. heat 2 tbsp oil and roast baby potatoes on medium flame. roast until potatoes turn golden and crisp. keep the roasted potato aside. in a small blender take handful mint, handful coriander, 3 clove garlic, 1 inch ginger and 1 chilli. blend to smooth paste adding ¼ cup water. transfer the masala paste into a small bowl. also, add 1 cup curd, ½ tsp coriander powder, ½ tsp chilli powder, 1 tsp kasuri methi, 2 tbsp biryani masala, 2 tsp lemon juice and ½ tsp salt. mix well making sure all the spices are well combined. add in roasted aloo and give a good mix. cover and marinate for 30 minutes In a large vessel take 6 cup water. add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper. also add 1 tsp salt, 2 tsp oil and 1 chilli boil for 2 minutes. add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes. boil for 3 minutes or until rice is cooked. drain off the rice and keep aside. In a large kadai heat 2 tbsp oil and 2 tbsp ghee. add 1 bay leaf, 4 cloves, 1 mace, 2 pods cardamom, 1 black cardamom, ½ inch cinnamon, 1 star anise, ½ tsp shah jeera and pinch hing. saute on low flame. now add 1 onion and 1 tsp ginger garlic paste. saute until the onions turn golden brown. further, add 1 tomato and saute until it turns soft and mushy. now add in the prepared marinated mixture, 3 tbsp peas and ½ tsp salt. mix well making sure everything is well combined. cover and cook for 8 minutes or until ghee floats on top. sprinkle 2 tbsp fried onions and spread almost cooked rice. top with 2 tbsp coriander, 2 tbsp mint, ½ tsp biryani masala, 2 tbsp fried onions, ¼ cup saffron milk and 1 tsp ghee. cover with aluminium foil and close the lid. simmer for 20 minutes. finally, enjoy aloo dum biryani with raita.