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aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani |


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Aloo Biryani

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani.

To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot.

The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma.

The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani.

Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani.

Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom.

Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

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Aloo Biryani, Dum Aloo Biryani recipe - How to make Aloo Biryani, Dum Aloo Biryani

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For The Rice Mixture
3 cups cooked long grained rice (basmati)
1 1/2 tbsp ghee
salt to taste
1/2 cup deep fried onions

To Be Blended To A Smooth Paste
1 cup roughly chopped tomatoes
1/4 cup grated coconut
1/2 tsp roughly chopped ginger (adrak)
1 tbsp roughly chopped garlic (lehsun)
2 tsp roughly chopped green chillies
2 tbsp chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
1/2 tsp cumin seeds (jeera)
1/4 cup water

For The Gravy
2 tbsp oil
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
3 black peppercorns (kalimirch)
2 cardamoms (elaichi)
1 small stick cinnamon (dalchini)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 1/2 tsp coriander (dhania) powder
1/2 tsp garam masala
salt to taste

Other Ingredients
1 1/4 cups deep-fried baby potatoes halves
2 tbsp finely chopped mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)
Method

For the rice mixture
    For the rice mixture
  1. Heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes.
  2. Switch off the flame, add the deep-fried onions and mix gently. Keep aside.

For the gravy
    For the gravy
  1. Heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds.
  2. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.

How to proceed
    How to proceed
  1. Place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly.
  2. Pour the gravy over it and spread it evenly.
  3. Place the deep-fried potato halves on it.
  4. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it.
  5. Put the remaining rice mixture and spread it evenly.
  6. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it.
  7. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
  8. Serve hot.

Aloo Biryani video by Tarla Dalal

Aloo Biryani, Dum Aloo Biryani recipe with step by step photos

If you like aloo biryani
  1. If you like aloo biryani, then also try other biryani recipes like

Tips for aloo biryani
  1. Use basmati rice for an authentic restaurant style flavour and aroma. 
  2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 
  3. Fried onions take a while to turn brown. Make them in advance. 
  4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 
  5. The gravy in the end should be slightly thick. You should be able to spread it. 
  6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. 

How to cook basmati rice for aloo biryani
  1. To cook basmati rice, wash 1 cup of long-grained rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking.
  2. Transfer in a deep bowl and soak in enough water for 30 minutes.
  3. Drain with the help of a strainer and keep aside.
  4. Boil 4 cups of water in a deep non-stick pan.
  5. Add salt to taste.
  6. Furthermore, add 1 tbsp of oil and mix well.
  7. Add the basmati rice to the boiling water and mix well.
  8. Cook on a medium flame for 8 to 10 minutes or till the basmati rice is 85% cooked, while stirring occasionally.
  9. Strain basmati rice using a strainer and let the water drain out. This will give you around 3 cups after cooking. Do not overcook the basmati rice or else they will turn soft and mushy.
  10. Pour some cold water on the basmati rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
  11. Add the remaining 1 tbsp of oil. This helps in preventing the basmati rice from sticking together.
  12. Toss the rice in it. Ensure each grain is coated well with oil.
  13. Spread the cooked basmati rice on a flat surface or a big plate and allow it to cool for 1 to 2 hours.
  14. Cover the basmati rice with another plate so, the grains don’t dry out.
  15. The perfectly cooked basmati rice in pan can be use to make varities of pulao, biryani and Indo-chinese recipes.

How to make fried onions
  1. Take 1 medium onions and thinly slice it. It will give you approximately 1/2 cup of sliced onions.
  2. Sprinkle salt over the onions.
  3. Slowly massage the onions so that they are evenly coated with salt. The salt will release the water from onions. Keep aside for 10 minutes.
  4. Squeeze out the excess water from the onions with your hands. If the onions have too much moisture, the fried onions will not be crispy.
  5. Heat the oil in a deep non-stick pan and deep fry a few onions at a time on a medium flame.
  6. Drain on absorbent paper, let the fried onions cool completely and use as required.

For the rice mixture
  1. For the rice mixture of aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani, heat 1 1/2 tbsp ghee in a deep non-stick pan.
  2. Add 3 cups cooked long grained rice (basmati).
  3. Add salt to taste.
  4. Sauté on a medium flame for 2 minutes.
  5. Switch off the flame and add 1/2 cup deep fried onions.
  6. Mix gently. Keep aside.

For the paste (to be used in the gravy)
  1. For the paste, add 1 cup roughly chopped tomatoes in a mixer jar.
  2. Add 1/4 cup grated coconut.
  3. Add 1/2 tsp roughly chopped ginger (adrak).
  4. Add 1 tbsp roughly chopped garlic (lehsun).
  5. Add 2 tsp roughly chopped green chillies.
  6. Add 2 tbsp chopped mint leaves (phudina).
  7. Add 2 tbsp chopped coriander (dhania).
  8. Add 1/2 tsp cumin seeds (jeera).
  9. Add 1/4 cup water. This is for blending.
  10. Blend till smooth. Keep aside.

For the gravy
  1. For the gravy of aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani, heat 2 tbsp oil in a deep non-stick pan.
  2. Add 1 bayleaf (tejpatta). 
  3. Add 2 cloves (laung / lavang).
  4. Add 3 black peppercorns (kalimirch).
  5. Add 2 cardamoms (elaichi).
  6. Add 1 small stick cinnamon (dalchini).
  7. Sauté on a medium flame for a few seconds.
  8. Add the prepared paste.
  9. Now add spice powders. First add 1/4 tsp turmeric powder (haldi).
  10. Add 1 tsp chilli powder.
  11. Add 1 1/2 tsp coriander (dhania) powder.
  12. Add 1/2 tsp garam masala.
  13. Add salt to taste.
  14. Add ½ cup of water. This is to adjust the consistency of the gravy.
  15. Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.

How to deep fry potatoes
  1. To deep fry potatoes for aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani, choose the baby potatoes are firm and free from dirt or any blemishes. Check that the skin is smooth and doesn't have mild green patches.
  2. Peel 1¼ cups of baby potatoes. 
  3. Cut them into halves. 
  4. Heat the oil in a deep non-stick pan, add a few baby potato halves at a time and deep fry till they turn golden brown in colour. 
  5. Drain on absorbent paper. Keep aside.

How to make aloo biryani
  1. To make aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani, place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly.
  2. Pour the gravy over it and spread it evenly.
  3. Place the deep-fried potato halves on it.
  4. Sprinkle 1 tbsp finely chopped mint leaves (phudina)
  5. Also sprinkle 1 tbsp finely chopped coriander (dhania) evenly over it.
  6. Put the remaining rice mixture and spread it evenly.
  7. Finally sprinkle again with 1 tbsp finely chopped mint leaves (phudina).
  8. Add 1 tbsp finely chopped coriander (dhania) evenly over it.
  9. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
  10. Serve aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani hot.

How to make dum aloo biryani
  1. To make dum aloo biryani, place half the rice mixture in a deep non-stick pan and spread it evenly.
  2. Pour the gravy over it and spread it evenly.
  3. Place the deep-fried potato halves on it.
  4. Sprinkle 1 tbsp finely chopped mint leaves (phudina).
  5. Also sprinkle 1 tbsp finely chopped coriander (dhania) evenly over it.
  6. Put the remaining rice mixture and spread it evenly.
  7. Finally sprinkle again with 1 tbsp finely chopped mint leaves (phudina).
  8. Add 1 tbsp finely chopped coriander (dhania) evenly over it.
  9. Cover the pan with an aluminium foil. Ensure that the foil is not very tight if the lid closes inside the pan. 
  10. Cover it with the lid.
  11. Instead of using the foil, you can close the pan with a lid and seal it with a wheat flour dough tightly. 
  12. Finally place the pan on the stove top on a slow flame for 10 minutes. 
  13. Serve aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani hot.

Nutrient values (Abbrv) per serving
Energy398 cal
Protein5 g
Carbohydrates52 g
Fiber4.8 g
Fat18.8 g
Cholesterol0 mg
Sodium14.3 mg

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Reviews

Aloo Biryani, Dum Aloo Biryani
5
 on 24 Sep 21 03:54 PM


nice taste. wonderful ingredients
Reply
| Hide Replies
Tarla Dalal    Thank you so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
25 Sep 21 01:56 PM
Aloo Biryani, Dum Aloo Biryani
5
Foodie #665144
 on 16 Aug 21 11:25 PM


yumm
Reply
Aloo Biryani
5
 on 27 May 21 12:39 PM


Hi .. How can I do this in cooker
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| Hide Replies
Tarla Dalal    You can use the same procedure of layering the biryani in a non-stick deep pan and seal the pan with foil and then place the lid. Cook this on a slow flame for 10 minutes.
Reply
27 May 21 02:46 PM
Aloo Biryani
5
 on 27 May 21 09:36 AM


If we can''t microwave or bake, how can this be made in pressure cooker or direct on gas ?
Reply
| Hide Replies
Tarla Dalal    You can use the same procedure of layering the biryani in a non-stick deep pan and seal the pan with foil and then place the lid. Cook this on a slow flame for 10 minutes.
Reply
27 May 21 03:00 PM
Aloo Biryani
4
 on 22 Feb 21 05:49 AM


Good taste and different. After frying the potatoes, toss them in lite salt and pepper/paprika preferred. Instead of mixing the onion for the first layer, better to top them on the top most layer to keep them crispy. Suggested topping with roasted cashew and raisins on the top. reduce or if possible avoid adding water in step 2 for thicker gravy.
Reply
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Tarla Dalal    Thank you for your feedback. Kindly review the recipes and articles you love.
Reply
22 Feb 21 09:49 AM
Aloo Biryani
5
 on 23 Feb 18 02:37 PM


everytime i have guests at home I decide to make a biryani as part of the end meal but I was bored of the regular biryani and when I came across this recipe with potatoes I decided to try it and my family and guests loved it...
Reply