Aloo Biryani

Aloo Biryani | Aloo Biryani Recipe

Aloo Biryani

Aloo Biryani Recipe with step by step pictures– If you ask me, biryani is the best thing that can be prepared with rice. Biryani oozing with the aroma of spices, the flavor of birista (fried onions), a hint of ginger and garlic and wholesome of scrumptious baby potatoes, is aloo biryani. This aloo biryani recipe comes to my rescue when my fridge is short of other vegetables. Well, there is a different debate around, that there is no such thing as veg biryani. And we are not going into that discussion. This rice-based dish is deserved by one and all. Everyone should be entitled to the goodness of biryani, those who don’t eat non-veg for any reason as well as the ones who can’t make it because of unavailability. Potato biryani can be prepared for weekend lunch or dinner. It can be served with raita or your choice and some onion salad.

Aloo Biryani- Ingredients Required

Baby Potatoes: I had baby potatoes and therefore I have used those to make potato biryani. However, if you do not baby potatoes, you can use the regular ones, just cut the same into halves or quarters depending upon the size of the potatoes.

Rice: There is rice especially available to make biryani. These are aged Basmati rice. These have longer grains and are so much aromatic. I always have a batch of biryani rice for my biryani recipes.

Spices: Whole spices such as cardamoms, cloves, bay leaves, etc are used to flavor rice. Other than these a few basic powdered spices are used to marinate the potatoes for aloo biryani.

Vegetables: Sliced onions, chopped tomatoes, along with ginger, garlic, and chilies are used to make aloo biryani.

Add-ons: Every biryani recipe calls for a few ingredients which are used while layering a biryani. And these include saffron milk, ghee, birista, mint leaves, etc.

How to make Aloo Biryani?

Perfect aloo biryani is absolutely aromatic but perfectly cooked and flavored potatoes and rice cooked to sheer perfection. In order to make aloo biryani, take care of the following points:

  1. Plan to make biryani. Yes, it becomes too tedious if you try to pull off all the steps of making the biryani in one go. Therefore it is a good idea to do a little homework. You can make and refrigerate birista. In fact, if I am making biryani for dinner, I like to marinate the potatoes in the morning or by noon, while preparing breakfast or lunch. This makes things easier.
  2. In order to balance the flavors make sure to follow the recipe. This recipe gives perfectly balance biryani.
  3. Cook the potatoes properly. Potatoes should not be under-done.
  4. Marinate the potatoes properly.
  5. Cook the rice appropriately. Do not overcook the same otherwise biryani gets mushy.

Recipes similar to Aloo Biryani Recipe

Biryani is so special. If you have any party or get together, with biryani on your table, everything is sorted. You might like Hyderabadi Dum Biryani, Veg Biryani etc. You might also like our collection of pulao recipes which includes Jodhpuri Kabuli Pulao, which is beyond any pulao recipe.

How to serve Aloo Dum Biryani?

Serve aloo biryani with kachumber raita and vinegar onion for weekend lunch.

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Aloo Biryani

1.This recipe serves 3-4 persons.

Aloo Biryani

2.To marinate baby potatoes: Poke 150 grams of baby potatoes, using a fork and keep in water for 15-20 minutes.

Aloo Biryani

3.Heat enough oil for frying. Add potatoes for frying.

Aloo Biryani

4.Till the potatoes are cooked i.e. the toothpick inserts easily.

Aloo Biryani

5.In a mixing bowl add ½ cup of yogurt. Followed by ½ tsp of coriander powder, ½ tsp red chili powder, ¼ tsp turmeric powder and salt to taste. Also add ¼ cup of mint leaves.

Aloo Biryani

6.Crush and add ¼ cup birista too.

Aloo Biryani

7.Add in fried potatoes to it.

Aloo Biryani

8.Mix well so that the potatoes are well coated with the marinade. Cover and leave it for at least 30 minutes.

Aloo Biryani

9.To cook rice for biryani: In a large pot add 2 and ½ cups of water. Add 1 and ½ tsp salt along with 1 bay leaf (tej patta), ½ inch cinnamon (dal chini), 2 cloves (laung), 2 green cardamoms (choti elaichi). Cook till the rice are 70% cook. This will take 5-8 minutes depending on the quality of rice.

Aloo Biryani

10.Strain the rice. You may discard the spices.

Aloo Biryani

11.To make gravy for Biryani: Heat 2-3 tbsp of ghee.

Aloo Biryani

12.Add 1 sliced onion. Cook till the onions are translucent or soft.

Aloo Biryani

13.Next add in 1 tsp ginger and garlic paste each. Also add in 2 slit green chilies.

Aloo Biryani

14.Cook for 2-3 minutes on low flame.

Aloo Biryani

15.Add in 1 chopped tomato.

Aloo Biryani

16.Also add little salt.

Aloo Biryani

17.Cook till tomatoes soften.

Aloo Biryani

18.To make Biryani: Add the marinated potatoes to the prepared gravy.

Aloo Biryani

19.Cook for 5-7 minutes.

Aloo Biryani

20.In order to make biryani, in a broad pan add 1 tsp ghee.

Aloo Biryani

21.Followed by the potato gravy.

Aloo Biryani

22.Next add the rice.

Aloo Biryani

23.Top it with saffron milk, mint leaves and ¼ cup of birista.

Aloo Biryani

24.Cover and place some weight on it. Put a tawa under it. Let it be on dum for 10-12 minutes.

Aloo Biryani

25.Thereafter switch off the flame and let the biryani sit for 10-12 minutes. Puff up using a fork. Serve hot. Bon appetite!

Aloo Biryani

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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