In today’s time, when the prices of vegetables keep rising every day, cooking a delicious and satisfying meal on a budget can feel like a challenge. Many of us often open the refrigerator, look at what’s available, and wonder, “Aaj kya banaye?” That’s exactly how this Aloo Biryani recipe was born.
On one such day, all I had at home were a few potatoes—and instead of making the usual curry or fry, I decided to turn them into something special. Biryani is loved by everyone, and when made right, even a humble ingredient like potato can steal the show. This Aloo Biryani is proof that you don’t need expensive vegetables or complicated techniques to create a flavorful, aromatic, and soul-satisfying meal.
The soft, perfectly spiced potatoes soak up all the rich flavors of yogurt, biryani masala, and whole spices, while the fragrant basmati rice brings everything together beautifully. Slow-cooked on dum, this biryani releases an irresistible aroma that fills your kitchen and makes everyone impatient for dinner.
What makes this recipe even more special is that it is easy to prepare, pocket-friendly, and perfect for everyday cooking. Whether you are a beginner in the kitchen, a student living away from home, or someone looking for a comforting vegetarian biryani, this recipe is for you.
So if you’re planning a simple yet delicious dinner, give this Aloo Biryani a try. I’m sure once you taste it, it will become a regular on your menu.
Ingredients
For the Biryani
- Baby potatoes – 200 g (or regular potatoes cut into chunks)
- Basmati rice – 1 cup
For Grinding
- Garlic cloves – 4–5
- Ginger – 1 inch piece
For Frying & Marination
- Onions – 2 medium, thinly sliced
- Green chilies – 4–5, slit
- Fresh mint leaves – 8–10
- Cashews – 10–12
- Curd (yogurt) – 2 tbsp
- Oil – 1 tbsp + 2 tbsp
- Ghee – 2 tsp
Spices
- Turmeric powder – ½ tsp (for potatoes)
- Red chili powder – ½ tsp (for potatoes)
- Turmeric powder – ¼ tsp (for marinade)
- Red chili powder – 1 tsp
- Biryani masala – 2 tsp
- Kasoori methi (dried fenugreek leaves) – 1 tsp
- Garam masala – ½ tsp
- Salt – as per taste
Whole Spices (for rice)
- Bay leaves – 2
- Green cardamom – 2
- Cinnamon – 1 small piece
Method
Step 1 – Wash and Soak the Rice
- Take 1 cup basmati rice and wash it thoroughly 2–3 times until the water runs clear.
- Soak the rice in enough water for 15–20 minutes.
- This helps the rice cook evenly and remain long and fluffy.
Step 2 – Prepare Ginger-Garlic Paste
- Roughly crush or coarsely grind the garlic cloves and ginger.
- Do not make it too smooth; a slightly coarse texture adds more flavor.
Step 3 – Fry the Onions
- Heat 1 tablespoon oil in a pan.
- Add sliced onions and fry on medium heat until they turn light golden and caramelized.
- Remove and keep them aside for later use.
Step 4 – Prepare the Potatoes
- Peel the baby potatoes.
- Lightly cut or score them with a knife—this helps the marinade penetrate deep inside.
- In a bowl, add potatoes, ½ tsp turmeric powder, ½ tsp red chili powder, cashews, and 1 tbsp oil.
- Mix well.
Step 5 – Stir-Fry the Potatoes
- In the same pan used for onions, add a little oil if needed.
- Stir-fry the potatoes for 4–5 minutes until they are lightly golden.
- Remove and set aside.
Step 6 – Marinate the Potatoes
- In a large mixing bowl, add 2 tbsp curd and whisk it well.
- Add Kasoori methi, ¼ tsp turmeric powder, 1 tsp red chili powder, 2 tsp biryani masala, Fried onions, Green chilies, Mint leaves, Salt as per taste, ½ tsp garam masala, 1 tsp ghee.
- Add the stir-fried potatoes and mix gently until well coated.
- Cover and marinate for 15–20 minutes.
Step 7 – Cook the Rice (80% Cooked)
- Boil 4 cups of water in a large pot.
- Add bay leaves, cardamom, cinnamon, salt, ½ tsp ghee, and a few mint leaves.
- Add soaked rice and cook on medium heat until 80% cooked (rice should still have a slight bite).
- Drain immediately and keep aside.
Step 8 – Assemble the Biryani
- In a heavy-bottom pot, heat 2 tbsp oil.
- Add 1 green chili and 1 tbsp ginger-garlic paste; sauté until aromatic.
- Add marinated potatoes along with leftover marinade.
- Add about ½ cup water and mix gently.
Step 9 – Layer the Rice
- Spread the cooked rice evenly over the potato layer.
- Drizzle a little ghee on top.
- Add fried onions and chopped mint or coriander leaves.
Step 10 – Dum Cooking
- Cover the pot with a tight lid or place a plate on top.
- Cook on low flame for 10 minutes.
- Then place the pot on a tawa (griddle), put a heavy object on the lid, and cook for another 15 minutes on dum.
Serve hot Aloo Biryani with Onion raita, Cucumber salad, Lemon wedges. Perfect for lunch or dinner …This Aloo Biryani is proof that you don’t need expensive ingredients to make something absolutely delicious. If you’re wondering what to cook for dinner, definitely give this recipe a try.
I hope you enjoyed this recipe—do make it and share your experience!
Tips & Tricks for Perfect Aloo Biryani
- Scoring the potatoes helps absorb masala deeply
- Do not overcook the rice—it should be only 80% done
- Always cook biryani on low heat during dum
- Baby potatoes taste best, but regular potatoes work too
- Adding ghee enhances aroma and richness
