aloo biryani

Aloo dum biryani | Potato biryani

By Swasthi on August 26, 2022, Comments, Jump to Recipe

Aloo dum biryani recipe cooked in the hyderabadi style. Potato biryani is a flavorful & delicious dum cooked dish made with basmati rice, spices, potatoes & herbs. Most commonly biryani is made with either chicken or mutton and is a favorite among many. This aloo biryani is amazingly delicious and will be loved if you are a vegetarian.

There are so many different kinds of vegetarian biryanis but this one is rich in taste with a great aroma of spices. The potatoes absorb all the flavors of the marinade and taste much delicious than the regular mixed veggies like carrot, beans and peas.


aloo biryani

Traditionally dum biryani was made in clay pots and sealed with dough. Then the biryani was dum cooked on a low flame trapping the steam. This step locks in all the flavors of the spices, herbs and the marinade. Any dum cooked biryani turns our very flavorful & delicious be it vegetarian or meat based.

Tips to make aloo biryani

  1. Use aged basmati rice or keema rice or jeeraga samba rice to make biryani. Other kinds of rice are not suitable to make biryani.
  2. Always use a heavy bottom pot to make dum biryani otherwise there is a risk of the biryani getting burnt at the bottom.
  3. Do not skip frying or parboiling the potatoes before adding to the marinade. This step ensures that potatoes are cooked through completely. Cooking potatoes with an acidic ingredient like yogurt often prevents them from soft cooking. They also take very long time.
  4. Biryani is always prepared with ghee which enhances the aroma of the dish. However you may use oil if you do not prefer ghee.

If you are looking for a simple aloo biryani, you can follow any of these veg biryani recipes & easily adapt to make a simple aloo biryani.
Veg biryani in pressure cooker
Soya chunks biryani
Paneer biryani
Mushroom biryani

Preparation

1. Saute potatoes in 3 tbsp ghee on a medium to low flame. The potatoes must be almost cooked, else they remain uncooked in the aloo biryani. In the same pan, fry the onion slices to make fried onions. On a medium heat fry the onions until they turn golden to brown in color. Then remove them to a plate.

frying potatoes for dum aloo biryani

2. Add curd, chili powder, ginger garlic paste, salt and biryani masala to a mixing bowl. Mix and check if there is enough salt and spice. Then add fried potatoes and fried onions. Mix well. Set aside at least for 30 mins to one hour.

marinating potatoes for dum aloo biryani

3. Wash and soak rice for at least 30 mins. Drain them. Bring 4 cups of water to a boil, add in the spices (for rice), 1 tsp oil, salt and soaked basmati rice.

4. Cook till the rice is 90% cooked and drain away excess water to a colander.

cooking rice al dente for dum aloo biryani

How to make aloo biryani

5. Heat the remaining Ghee or oil in a non-stick pan. Add the green chilies, bay leaf, cloves, cinnamon, star anise and shahi jeera. Sauté till the spices crackle.

saute spices chillies, ghee for dum aloo biryani

6. Add the marinated mixture along with the potatoes and cook till the potatoes are fully soft cooked.

cooking potatoes until done for potato biryani

7. If needed can sprinkle water little by little to cook the potatoes. Do not cook the potatoes till mushy. Check if the potato is cooked fully by piercing a sharp tipped knife. Thick gravy should be left at the end of this step. Simmer the flame.

making thick gravy

8. Top the potato gravy with coriander and mint leaves.
9. Spread a layer of rice evenly.

layering rice for dum aloo biryani

9. Sprinkle the fried onions, coriander leaves and mint leaves.
10. Pour the saffron milk evenly all over.

pouring saffron milk

11. Close the lid of the pan or clay pot, making sure the lid is airtight, so that the steam doesn’t escape.

12. Place this pan/ pot on a hot flat tawa. I used an old dosa tawa. Cook for 10 to 12 mins on a very low flame. This helps in preventing the biryani from getting burnt beneath.

garnish potato biryani serve with raita

13. Once the flame is off. Set the pot aside without opening the lid for 15 mins and then serve.
Serve aloo dum biryani with raita.

aloo biryani

Aloo biryani

Easy aloo biryani or potato biryani made in simple dum style. Biryani is a layered rice and meat dish cooked on a slow process. This aloo biryani is made with potatoes instead of meat. This recipe yields a delicious and aromatic potato biryani.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 3 potatoes medium sized, peeled and cubed. or 9 to 10 baby potatoes pricked with fork randomly
  • 1 onion medium, thinly sliced or Fistful of fried onions (or you can use store bought)
  • 2 green chilies slit
  • 3 tbsp coriander leaves chopped
  • 3 tbsp mint leaves chopped
  • 8 strands saffron ,soaked in 2 tbsps milk
  • 3 tbsps oil or ghee

whole spices

  • 1 bay leaf or tej patta
  • 2 green cardamoms or elaichi
  • 2 inch cinnamon or dalchini
  • 4 cloves or laung
  • ½ tsp shahi jeera (black cumin)
  • 1 star anise or biryani flower

Marination ingredients

  • ¾ cup curd or dahi or yogurt
  • ½ tbsp red chili powder
  • ¼ tsp turmeric
  • ¾ tbsp Ginger garlic paste
  • ½ to ¾ tbsp biryani masala or garam masala powder
  • Salt to taste

for cooking rice

  • 1 tsp oil optional
  • 1 ½ cups basmathi or any long grain fragrant rice
  • 1 bay leaf or tej patta
  • 2 inch cinnamon or dalchini
  • 3 green cardamom or elaichi
  • ¼ tsp shahi jeera or jeera (black cumin)
  • Salt to taste

Instructions

Preparation

  • Add 3 tbsps of ghee or oil in a pan and fry potatoes till they are almost cooked. It takes around 10 mins. Set these aside and fry the onions until golden like fried onions. Set these aside as well. You can also par boil the potatoes and use, if they are from cold storage, otherwise they will be uncooked in the biryani.
  • Pour 3/4 cup curd to a mixing bowl. Add red chili powder, turmeric, ginger garlic paste, fried onions, salt and biryani masala. Mix this very well and check the spice and salt. If needed add more.
  • Next add the cooked or fried potatoes to the marination ingredients. Marinate for at least 30 mins or until the rice gets cooked. Keep this aside.

Cook rice for aloo biryani

  • Wash and soak rice for 20 to 30 minutes.
  • Add bay leaf, shahi jeera, cardamoms, cinnamon, salt and oil to 4 cups of boiling water. When the water begins to boil rapidly, add the drained rice. Cook until it is done al dente or 90% cooked, not mushy. Drain off the rice and set aside.

Layering

  • Pour ghee to the biryani pot or pan. Saute green chilies, bay leaf, cardamoms, cinnamon, cloves, shahi jeera and star anise for a minute.
  • Add the marinated potatoes along with the yogurt, cook till the oil begins to separate and potatoes are tender, just cooked and not mushy. At the end a thick gravy should be remaining. Lower the flame.
  • On another burner, heat a tawa for dum process.
  • Sprinkle coriander and mint leaves to the cooked mixture. Layer rice evenly, then the fried onions, again the coriander and mint leaves, pour the saffron milk evenly all over.

Making aloo biryani

  • Seal the rim with an airtight lid or foil, for the steam to be trapped inside.
  • Transfer the potato biryani pot to the hot tawa. Cook for 10 to 12 mins on a medium to low flame. Switch off the stove. Leave the pan covered for another 10 to 20 minutes for the flavors to enhance.
  • Serve aloo dum biryani with a raita.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Aloo biryani
Amount Per Serving
Calories 710 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 179mg8%
Potassium 1117mg32%
Carbohydrates 113g38%
Fiber 10g42%
Sugar 3g3%
Protein 19g38%
Vitamin A 415IU8%
Vitamin C 33.2mg40%
Calcium 197mg20%
Iron 9.5mg53%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes

aloo biryani
Aloo dum biryani | Potato biryani

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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45 Comments
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Swasthi, do you reuse the ghee that you cooked potatoes/onions in then for then cooking the masala.

5 stars
Swasthi, made double version this last night with your mirch ka salan. Beautiful (again) – thank you again.

Hi Swasthi, if I double the quantity of potato – then do I simply double the remaining ingredients.

Swasthi, if I want to double the quantity of potatoes – do I just double the ingredients?

5 stars
Approximately how many grams are 3 medium potatoes

just about to ask the same question 🙂

5 stars
Very good and simple recipe

5 stars
I am a big fan of all your recipes. This biryani came out to be so nice… shared it across to other people and everyone loved it.

4 stars
VERY GOOD WE ARE LEARN A LOT THANKS

5 stars
I wanted to make something to impress my husband when I tried this. I think I was even more impressed than him. Most delicious biryani ever and the workflow was so nice, I was very relaxed in the kitchen thanks to your perfectly ordered recipe. Thank you so much.

I have tried your reciepe tonight. Simply Superb. Tastes really good. Everyone loved at home. Will follow your reciepe’s moving forward. Thanks for your wonderful aloo dum biryani.

5 stars
It turned out be good but I would still love to have a recipe for Mutton or chicken biryani ###

5 stars
Fantastic .. biriyani came up well ..

Tried this recipe. Turned out delicious.

5 stars
I tried it came out fantastic. Thanku so muchhhh for ur receipe. Great job. Keep posting mam…..

5 stars
Mmm…very tasty. Poothamma. Meow.

Without the saffron milk can i make this recipe? And Is there any other patato recipes actually I have to prepare somthin with patato for my friend so please reply asap swashti ..

It’s amazing dish my husband loved it and we’re it once again…..

5 stars
Amazingly simple and delicious! Me and my husband tried this on the spur of the moment and it was sooo good that we’re going to try it again in a much bigger batch. I’m subscribing! Thanks!

5 stars
Fast & easy recipe the taste was wonderful. This time I prepared by using HMT kolam rice & still the taste was lovely. Is there any tip for store pudina for a longer time atleast for 3 to 4 months.?

5 stars
tried it, very delicious biryani

lovely recipe,liked your step by step presentation,will try out biryani with potatoes!