Aloo Biryani Recipe
Aloo Biryani is a flavorful vegetarian dish that combines basmati rice with tender potatoes and aromatic spices, creating a delicious one-pot meal. The recipe begins with marinating diced potatoes in a blend of spices, including turmeric, red chili powder, and garam masala.
Ingredients
For Marinating the Potatoes
- 500 grams Baby potatoes or regular potatoes
- 1 cup Yogurt thick
- 2 tablespoons Ginger-garlic paste
- ½ tablespoon Turmeric powder
- 2 tablespoons Kashmiri red chili powder
- 1 tablespoon Garam masala
- Salt to taste
- 2 tablespoons Lemon juice
- Fresh coriander leaves chopped
- Fresh mint leaves chopped
For Cooking Rice
- 2 cups Basmati rice washed and soaked for 30 minutes
- Whole spices:
- 2 Bay leaves
- 4 Green cardamom pods
- 4 Cloves
- 1- inch piece Cinnamon stick
- Salt to taste
For Assembling
- 2 medium Onions thinly sliced
- ¼ cup Ghee or oil for frying onions
- Cashews and raisins optional for garnish
- Saffron strands soaked in warm milk optional
Instructions
Marinating the Potatoes
- Wash and peel the potatoes if necessary; you can leave baby potatoes whole or cut larger ones into halves or quarters.
- In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, lemon juice, chopped coriander leaves, and chopped mint leaves.
- Add the potatoes to this marinade and mix well to coat them evenly.
- Cover the bowl with plastic wrap or a lid and let it marinate for at least 30 minutes (or longer for better flavor).
Cooking the Rice
- Rinse the soaked basmati rice under cold water until it runs clear to remove excess starch.
- In a large pot, bring water to boil; add bay leaves, cardamom pods, cloves, cinnamon stick, and salt.
- Add the drained rice to boiling water and cook until it's about 70% done (the grains should still have some bite).
- Carefully drain the water using a sieve; set aside.
Preparing the Masala Gravy
- In a heavy-bottomed pan or pot, heat ghee or oil over medium heat.
- Add thinly sliced onions and sauté until they turn golden brown.
- Once done, remove half of the fried onions for garnishing later.
- Add marinated potatoes along with all its marinade into the pan.
- Cook until potatoes are tender but not falling apart (about 15–20 minutes), stirring occasionally.
Assembling the Biryani
- In a heavy-bottomed pot or biryani handi, layer half of the cooked rice at the bottom.
- Spread half of the potato mixture over this layer.
- Add some fried onions on top along with cashews and raisins if using.
- Layer with remaining rice on top followed by more potato mixture.
- Finish with another layer of rice; drizzle saffron milk over it if using.
- Seal the pot tightly with aluminum foil or dough to trap steam.
Dum Cooking
- Place a heavy weight on top of the sealed pot to ensure even cooking.
- Cook on low heat for about 30–40 minutes to allow flavors to meld together.
- Once done, turn off heat but leave pot covered for an additional 10–15 minutes before serving.
Notes
Serving Suggestions
Aloo Biryani can be served with various accompaniments:- Raita: A cooling yogurt-based side that balances out spices.
- Salad: Fresh vegetable salad adds crunch and freshness.
- Chutney: A tangy chutney can enhance flavors further.