Aloo Biryani
Aloo Biryani is a fragrant, spiced rice dish bursting with flavourful potatoes, aromatic spices, and herbs. Perfect for a hearty meal that’s both comforting and satisfying, this vegetarian biryani delivers rich taste without being heavy.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Basmati Rice (soaked for 30 minutes)
- 400 g Potatoes (peeled and cubed)
- 2 Onions (thinly sliced)
- 2 Tomatoes (chopped)
- 100 g Yoghurt (plain)
- 100 ml Oil
- 2 tsp Ginger Garlic Paste
- 2 tsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Cumin Seeds
- 2-3 Green Chillies (slit)
- 5-6 Curry Leaves
- 1 Cinnamon Stick
- 3 Cloves
- 2 Cardamom Pods
- 500 ml Water (hot)
- Salt (adjust to taste)
- Coriander (chopped for garnish)
- Mint Leaves (chopped for garnish)
Instructions
- 1
Heat oil in a large pan over medium heat. Add cumin seeds, cinnamon, cloves, and cardamom pods. Fry for 1-2 minutes until aromatic.
- 2
Add sliced onions and cook until golden brown, stirring occasionally.
- 3
Stir in ginger garlic paste and green chillies. Cook for 1-2 minutes until fragrant.
- 4
Add chopped tomatoes, turmeric, red chilli powder, and garam masala. Cook until tomatoes soften.
- 5
Mix in the cubed potatoes and coat with the masala mixture. Cook for 5 minutes.
- 6
Add yoghurt and curry leaves. Stir well and cook for another 5 minutes.
- 7
In a separate pot, bring 500 ml water to a boil with a little salt. Add soaked basmati rice and cook until 70% done. Drain.
- 8
Layer the partially cooked rice over the potato masala in the pan. Cover tightly and cook on low heat for 15-20 minutes until rice is fully cooked.
- 9
Garnish with chopped coriander and mint leaves. Serve hot with raita or salad.