Baby Potato Biryani Recipe (How to make Dum Aloo Biryani)
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5 from 2 votes

Baby Potato Biryani Recipe (How to make Dum Aloo 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
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 424kcal
Author Kanan


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 Baby Potato 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 Onion sliced (to make fried onions)
  • 1 tablespoon Oil to make gravy tempering
  • 2 Green cardamoms
  • 4 Cloves
  • 1 inch Cinnamon stick
  • ½ cup 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 Dum Aloo Biryani:

  • ¼ teaspoon Garam masala
  • 2 tablespoons Mint leaves finely chopped
  • 2 tablespoons Cilantro or coriander leaves finely chopped


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 Baby Potato Biryani Recipe:

  • 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.


Calories: 424kcal | Carbohydrates: 56.3g | Protein: 7.9g | Fat: 19.2g | Saturated Fat: 3.2g | Cholesterol: 4mg | Sodium: 929mg | Potassium: 680mg | Fiber: 4.9g | Sugar: 5.4g
*Nutrition information is a rough estimate for 1 serving
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