Baby Potato Biryani

You are going to love this aloo biryani because it is super tasty and full of flavors. Of course not to forget just like any other biryani dish, this is also a fragrant dish. The kitchen will have its mouthwatering aroma while it is cooking. I have already shared the hyderabadi style veg biryani and paneer biryani on the blog and you will see more varieties in future. This is little easier version compared to the traditional dum cooked biryanis. Here we are partially cooking the rice separately. Then making baby potato gravy in large pan. On top layering with rice, fried onions, coriander and mint leaves. The whole thing is cooked on slow flame for some time. So all the flavors will have time to mingle and rice will absorb the delicate flavors of added spices and herbs. Here I have not added any nuts. If you want you can fry some almonds, cashews and raisins before frying the onions. And layer them later along with fried onions. As the name says ‘baby potato biryani’, I have used baby potatoes. Since my baby potatoes are slightly bigger in size, I have halved then and quartered some of them. Instead of baby potatoes you can use regular potato cut into big chunks. Check out more baby potato recipesDum aloo (Restaurant style)  //  Tandoori aloo  //  Lasaniya batata  //  Kashmiri dum aloo

Step By Step Photo Instructions:

1. Wash the rice under running cold water till water runs clear. Or rinse with water 2-3 times till water is not cloudy anymore. Soak rice in enough water for 15-20 minutes.
2. Meantime prep rest of ingredients to make dum aloo biryani. Now take 4 cups of water in pan and turn the heat on medium high. Add salt and whole spices (green cardamoms, black cardamoms, cloves, cinnamon stick, bay leaf and star anise).
3. Let it come to a rolling boil.
4. Discard the soaking water from the rice and add rice to the boiling water.
5. Cook the rice for 5 minutes and then turn off the stove. Rice should be 80% cooked.
6. Immediately drain all the water with the help of colander.
7. Spread the rice to the plate, so they do not stick to each other and stay separated. Remove the whole spices.
8. Now heat 4 tablespoons of oil in pan on medium heat. Once hot add baby potatoes.
9. Keep turning them around at intervals for even browning.
10. Remove it to a paper towel lined plate when they are golden brown from all the sides. They should be 90% cooked, check by inserting a knife.
11. In the same pan, add 1 tablespoons of oil to make fried onions. Once hot add sliced onions.
12. Fry them till they are golden brown.
13. Once ready, remove it to a plate.
14. Again add another 1 tablespoon of oil. Once hot add whole spices (green cardamoms, cloves, cinnamon stick). Saute for few seconds or till you get the nice aroma of the spices.
15. Then add sliced onions.
16. Saute till they are soft and translucent or light pink in color.
17. Add ginger paste, garlic paste and green chilies.
18. Mix and saute for 30-40 seconds or till the raw smell of ginger garlic goes away.
19. Add pureed tomatoes and mix.
20. Cook till it becomes thick paste and all the water evaporates.
21. Add salt, turmeric powder, red chili powder, coriander powder, biryani masala or garam masala and kasoori methi.
22. Mix and cook for a minute. Then add ¼ cup of water and cook for 1-2 minutes or it becomes thick again.
23. Now lower the heat and add yogurt.
24. Immediately mix with spatula to avoid curdling. Crank the heat back to medium and bring to a simmer and cook for 2-3 minutes.
25. Now spread the fried potatoes in single layer.
26. Next spread half of fried onions, chopped coriander and mint leaves.
27. Then spread the semi-cooked rice.
28. Sprinkle garam masala over the rice.
29. Next spread rest of the fried onions.
30. And then rest of the mint and coriander leaves.
31. Lower the heat to lowest possible. Cover it with aluminium foil and then with lid or thali. Put some weight on top of the lid. Cook in low for 15-20 minutes.
32. Then open the lid and lightly fluff up the biryani and serve. Serving suggestion: Serve baby potato biryani with your choice of raita and roasted papad. I like onion tomato raita, mint raita, cucumber raita, boondi raita, vegetable raita or tomato raita. Did you try this baby potato biryani recipe? I’d love to hear about it! Leave a review in the comment section below.