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Potato Biryani recipe | Aloo Biryani Recipe

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Potato Biryani recipe | Aloo Biryani Recipe with step by step pics and video recipe. Potato rice or aloo rice is a best and carbo rich dish that can be packed for lunchbox. flavorful, nutritious and easy to make biryani with potatoes.

potato biryani

potato pulao is easy to make and kids will love the taste of ghee biryani. kids generally love potatoes and when in the form of biryani, they will love it for sure. this recipe is slightly spicy one, If you do not prefer spicy one, then adjust chilli powder/green chilies used in this recipe.

some of the potato recipes,

If you are interested in variety rice recipes/ vegeterian biryani/pulao kind of recipes, check out these few, meal maker biryanichana biryanipurple cabbage biryanihotel style sambar ricevegetable biryanighee rice, etc.,

here is the quick video on how to prepare the potato biryani:

Now, lets see step wise description of making Potato Biryani:

  • firstly, choose the rice you are going to use. Both basmati rice and seeraga samba rice can be used. I have used seeraga samba rice. method of preparing is same for both the rice.

potato biryani

  • lets wash and soak the rice in water for 15 minutes.

potato biryani

  • Grind together all these ingredients, shallots, ginger , garlic, mint leaves and green chilies.

potato biryani

  • take it in a blender and blend to a fine paste and keep it ready.

potato biryani

  • melt ghee in a cooker

potato biryani

  • add bay leaf, cinnamon, cloves, cardamom and fennel seeds

potato biryani

  • add the prepared masala paste

potato biryani

  • along with it, chopped potatoes are also added

potato biryani

mix well and saute until raw smell of masala goes off.

potato biryani

  • when the masala is well sauted, add the finely chopped tomatoes.

potato biryani

  • fry until the tomatoes are mushy

potato biryani

  • further add all the masala powders required: turmeric, chilli powder, biryani masala. In case you don’t have the biryani masala, replace it with garam masala.

potato biryani

  • Add little water. approximately 1/4 cup water and mix well until the masalas are well blended. water is added so that the masalas dont scorch at the bottom.

potato biryani

fry until you find a well blended masala. takes approximately 1 minute.

potato biryani

  • Furthermore, add thick curd to the masala. If the tomatoes you are using are very sour, then adjust the curd quantity. if using hybrid tomatoes like i did in this recipe, then use the same quantity of curd.

potato biryani

  • Mix well until well blended.

potato biryani

  • Now, add the water required. For both basmati rice and seeraga samba rice, its 1:1 water quantity. since we have soaked in water for 15 minutes. it gets cooked very fast. we have already added 1/4 cup water for masala. so remaining 3/4 th water has to be added.

potato biryani

  • close the pan and let it come to a rolling boil. this is important step before adding the rice. If rice is added before boiling the water, chances are there it may get mashed. so its important to boil the water before adding rice.

potato biryani

  • Open when it starts boiling, and add salt to taste.

potato biryani

  • drop in the soaked and drained rice. drain the water completely and add it to the cooker.

potato biryani

  • Mix well so that rice, salt and masala gets mixed well.

potato biryani

  • Now, pressure cook for just 10 minutes in lowest flame. If you get whistle before 10 minutes, then switch off immediately.

potato biryani

  • open the cooker after the pressure gets settle down completely.

potato biryani

  • add ghee on top and fluff it up with the fork

potato biryani

  • fluff it up gently with fork until well mixed.

potato biryani

  • when hot, the rice seems to be slightly moisturous, but when after few minutes keeping it open, it becomes dry and separated.

potato biryani

potato biryani recipe card:

potato biryani recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 cup seeraga samba rice/basmati rice

to grind

  • 3/4 cup shallots/small onions
  • 8-10 nos mint leaves
  • 3 nos green chillies
  • 7 cloves garlic
  • 1 inch ginger

other ingredients

  • 2 tsp ghee
  • 1 no bay leaf
  • 1 inch cinnamon stick
  • 1 tsp fennel seeds
  • 2 no cloves
  • 3 nos cardamom
  • 1 large potato chopped
  • 1 large tomato finely chopped
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 3/4 tsp coriander powder
  • 1 tsp biryani masala or garam masala
  • 1/8 cup curd

Instructions

  • soak the rice in water for 15 minutes. 
  • grind together all ingredients mentioned under "to grind" section
  • melt ghee in cooker, add bay leaf, cinnamon, cardamom, fennel seeds, cloves. let it crackle. 
  • add prepared masala, chopped potatoes and fry well for a minute until raw smell goes off. 
  • further add chopped tomatoes and fry until mushy
  • add turmeric powder, chilli powder, coriander powder, biryani masala and sprinkle little water(1/4 cup) and mix well. 
  • further, add curd and mix well. 
  • add water required(3/4th cup) and close and let it boil 
  • now drain the rice completely and add it to the cooker. 
  • add salt, mix well and pressure cook for 10 minutes/1 whistle whichever is first. 
  • open, add ghee and fluff it up with fork
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