Aloo biryani is a vegetarian version of biryani, perfect for vegetarians who crave the authentic taste of biryani. Spiced potatoes are fried and layered with caramelized onions and herbs along with aromatic basmati rice for a wonderful finished dish. Perfect dish for weekend vibes, celebrations or festivals.
Ingredients:
- 2 cups basmati rice, rinse and soaked for 30 minutes
- 3 medium potatoes, peeled and cubed
- 2 large onions, thin sliced
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 inch of piece of ginger, grated
- 2 green chilies
- 1/4 cup plain yogurt
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 3 tablespoons of oil or ghee
- 4 cups of water
- Whole Spices:
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 inch stick cinnamon
- 1 star anise
- 1 teaspoon cumin
- Ground Spices:
- 1 teaspoon turmeric powder
- 1 tablespoon red chilli powder
- 2 tablespoons garam masala
- 2 tablespoons biryani masala
- Salt to taste
Instructions:
- Take a heavy bottomed pot, heat 2 tablespoons of oil on medium heat. Add the whole spices and fry up to aromatic for 30 seconds.
- Stir in the sliced onion and cook until golden brown for about 8-10 minutes. Remove half for layering, keep it aside.
- Add garlic, ginger and green chillies. Fry for 1 minute, then mix in chopped tomatoes and yogurt. Cook until the oil is separated from the spice.
- Add turmeric, chilli powder, garam masala and salt . Add the cube potatoes and stir in the masala. Cover for 5 minutes and cook, stirring once.
- On the other side, in a separate pot, bring 4 cups of water to boil with a pinch of salt. Add rice to the boiling water. Parboil rice (70% cooked), then drain.
- Layer half of the spiced potato in the bottom of the pot. Top with half a portion rice. Add reserved fried onions, cilantro and mint. Repeat layers.
- Drizzle Oil or ghee or on top . Cover the pot or seal with the dough . Cook on low heat (dum) for 15-20 minutes.
- Turn off the heat and let the remaining 5 minutes. Fluff biryani gently with a fork before serving.
Tips and Variety:
- For extra aroma, add a few strands of saffron to soak in warm milk before the final dum.
- For Veggie Biryani twist, swap potatoes for mixed vegetables like peas, carrots, beans .
- For a rich taste and glossy finish, use ghee instead of oil .
- For a zesty kick, marinate the potatoes in lemon juice and chilli powder .
Serving Instructions:
Serve this hearty potato biryani with:- Cooling cucumber raita
- Tangy pickle
- Crispy papad
- Chutney
