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Baby Potato Biryani
Baby potato biryani recipe (dum aloo biryani) - a dum cooked biryani with tender, soft baby potatoes and fragrant fluffy rice.
Course
Main Course
Cuisine
Indian
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Calories
424
kcal
Author
Kanan
Ingredients
For Cooking Rice:
▢
1
cup
Basmati rice
▢
4
cups
Water
▢
Salt
to taste
▢
2
Green cardamoms
▢
2
Black cardamoms
▢
4
Cloves
▢
1
inch
Cinnamon stick
▢
1
Bay leaf
▢
1
Star anise
For Biryani Gravy:
▢
3
tablespoons
Oil
for frying potatoes
▢
300
grams
Baby potatoes
peeled and cut into half or quarters
▢
1
tablespoon
Oil
to make fried onions
▢
½
cup
Red onion
sliced (to make fried onions)
▢
1
tablespoon
Oil
to make gravy tempering
▢
2
Green cardamoms
▢
4
Cloves
▢
1
inch
Cinnamon stick
▢
½
cup
Red onion
sliced
▢
2
teaspoons
Ginger paste or freshly grated or crushed
▢
2
teaspoons
Garlic paste or freshly grated
▢
1
Green chili
chopped finely
▢
2
large
Tomatoes
pureed
▢
Salt
to taste
▢
½
teaspoon
Turmeric powder
▢
1 ½
teaspoon
Red chili powder
▢
1
teaspoon
Coriander powder
▢
½
teaspoon
Biryani masala
or Garam masala
▢
1
teaspoon
Kasoori methi (dried fenugreek leaves)
crushed between palm before adding
▢
¼
cup
Water
▢
½
cup
Plain yogurt
(dahi or curd) whisked till smooth
For Layering:
▢
¼
teaspoon
Garam masala
▢
2
tablespoons
Mint leaves
finely chopped
▢
2
tablespoons
Cilantro or coriander leaves
finely chopped
Instructions
Cooking Rice:
Wash and soak the rice in enough water for 15-20 minutes.
Then bring 4 cups of water to a rolling boil.
Discard the soaking water from rice
Add salt and whole spices, then add soaked rice.
Cook for exactly 5 minutes, then turn off the stove and strain the rice.
Spread the rice in a plate and discard the whole spices.
Making Gravy & Assembling Biryani:
Heat 4 tablespoons of oil on medium heat and fry baby potatoes till golden brown and 90% cooked. Remove it to a plate.
In the same pan heat 1 tablespoon of oil and fry onions till golden brown to make fried onions. Remove it to a plate too.
Again add another 1 tablespoon of oil. Once hot add whole spices and saute for few seconds.
Then saute sliced onions till soft and light pink in color.
Mix in ginger paste, garlic paste and green chilies. Saute for 30-40 seconds or till the raw smell of ginger garlic goes away.
Now mix in tomato puree and cook till it becomes thick paste.
Add salt and spice powders, mix and cook for a minute.
Lower the heat and add ¼ cup of water and whisked yogurt. Immediately mix it.
Crank the heat back to medium and bring the mixture to simmer and cook for 2-3 minutes or till becomes thick gravy.
Spread the fried baby potatoes, half of the fried onions and half of chopped mint, coriander leaves.
Next layer the cooked rice and sprinkle garam masala.
Over the rice, spread rest of the fried onions, mint and coriander leaves.
Lower the heat to lowest possible, cover the pan with aluminum foil and put the lid on. Put some weight on the lid for dum cooking.
Cook for 15-20 minutes. Then lightly fluff the dum aloo biryani and serve.
Nutrition
Calories:
424
kcal
|
Carbohydrates:
56.3
g
|
Protein:
7.9
g
|
Fat:
19.2
g
|
Saturated Fat:
3.2
g
|
Cholesterol:
4
mg
|
Sodium:
929
mg
|
Potassium:
680
mg
|
Fiber:
4.9
g
|
Sugar:
5.4
g
*Nutrition information is a rough estimate for 1 serving
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