Potato Biryani Recipe

While the debate about vegetable biryani versus vegetable pulao refuses to die down, we’ll just continue to put in lots of dum and cook up biryani with all kinds of veggies out there! The one we’re making today is a delicious potato biryani or aloo dum biryani.

Given the versatility of the potato and yummy flavors of the biryani, we have no doubt that you too will go bonkers with this delicious biryani recipe. Easy to make and rich in flavors, the potato biryani is what you’ll be having for dinner tonight!

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Dum biryani with potato

Layered dum biryani with marinated potatoes.

Votes: 4
Rating: 3.75
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Course

Main Dish

Cuisine

Indian

Prep Time

60 minutes

Cook Time

80 minutes

Servings

people MetricUS Imperial

Ingredients

• 3 medium potatoes peeled and cubed, peeled
• 2 Green chilies slit
• Handful of fried onions
• Handful of chopped coriander leaves
• Few sprig mint leaves chopped
• Few tbsp saffron strands soaked in 2milk
• 3 tbsp oil / ghee

Dry Spices

• 1 Bay Leaf
• 2 green cardamoms
• 2 cinnamon
• 4 Cloves
• ½ tsp shahi jeera
• 1 Star Anise
• 6 peppercorns

For Marinating

• ¾ cup curd
• ½ tbsp red chili powder
• ¼ tsp turmeric
• ¾ tbsp ginger garlic paste
• ½ - ¾ tbsp Garam masala powder or biryani masala
• Salt to taste

For The Rice

• 1 tsp Oil
• 1½ cups Basmati rice
• 1 Star Anise
• 1 Bay Leaf
• 4 Cloves
• 2 cinnamon
• 3 green cardamoms
• ¼ tsp shahi jeera
• 2-3 peppercorns
• Salt to taste

Course Main Dish Cuisine Indian Prep Time 60 minutes Cook Time 80 minutes Servings people MetricUS Imperial Ingredients 3 medium potatoes peeled and cubed, peeled 2 Green chilies slit Handful of fried onions Handful of chopped coriander leaves Few sprig mint leaves chopped Few tbsp saffron strands soaked in 2milk 3 tbsp oil / ghee Dry Spices 1 Bay Leaf 2 green cardamoms 2 cinnamon 4 Cloves ½ tsp shahi jeera 1 Star Anise 6 peppercorns For Marinating ¾ cup curd ½ tbsp red chili powder ¼ tsp turmeric ¾ tbsp ginger garlic paste ½ - ¾ tbsp Garam masala powder or biryani masala Salt to taste For The Rice 1 tsp Oil 1½ cups Basmati rice 1 Star Anise 1 Bay Leaf 4 Cloves 2 cinnamon 3 green cardamoms ¼ tsp shahi jeera 2-3 peppercorns Salt to taste

Votes: 4 Rating: 3.75 You: Rate this recipe!

Instructions

1. Heat the oil/ghee in a pan and fry the potatoes till cooked, about 10 minutes.
2. Mix the marinade ingredients and marinate the cooked potatoes for 30-60 minutes.
3. Meanwhile, soak the rice for 20-30 minutes.
4. Add the oil, star anise, bay leaf, cloves, cinnamon, and green cardamoms along with 4 cups of boiling water to the rice. Cook till al dente. Drain and keep aside.
5. Heat ghee in a pan and sauté the dry spices and green chilies.
6. Add the marinated potatoes and cook till potatoes are tender. You will get a thick gravy when the potatoes are cooked. Sprinkle with mint and coriander leaves.
7. Prepare for the dum process by layering the cooked potato mixture evenly with rice, then the fried onions, again the coriander and mint, and finally pour the saffron milk evenly over the layers.
8. Cover the pot and seal the rim with dough or a foil.
9. Cook for 10-12 minutes on medium to low heat.
10. Turn the gas off and let the biryani sit for another 10-20 minutes.
11. Serve with raita.

Feature Image: foodoverip