baby potato biryani recipe | aloo biryani recipe | potato dum biryani recipe

4.41 from 5 votes

baby potato biryani recipe - dum biryani made with small potatoes.

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baby potato biryani recipe with step by step photos – dum biryani made with small potatoes.

baby potato biryani recipe

once or twice a week, i make biryani. mostly it is veg biryani or mushroom biryani and and at times potato biryani. for veg biryani, i try various versions and if the recipe comes out good, i make it for the blog.

usually i add curd or coconut milk in the biryanis i make. this time around i tried with coconut-tomato-herbs paste and the result was good. so in this recipe no curd or dry fruits are added. this is a simple biryani without the use of dry fruits or expensive ingredients like saffron. for this biryani, you can also use regular potatoes instead of small potatoes. you can also check this hyderabadi style dum aloo biryani.

this biryani is medium spiced and not heavy on the stomach. preparing this biryani or any biryani does take time. so plan and organize accordingly.

this small potato biryani is best served with a side raita, pyaaz ka lachcha, roasted papad and a pickle. if you have time, then you can also serve with this biryani gravy.

if you are looking for more biryani recipes then do check:

baby potato biryani recipe, aloo biryani recipe, potato dum biryani recipe
4.41 from 5 votes
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baby potato biryani recipe | aloo biryani recipe | potato dum biryani recipe

baby potato biryani recipe - dum biryani made with small potatoes.

course main course
cuisine south indian
prep time 1 hour
cook time 30 minutes
total time 1 hour 30 minutes
servings 4
author dassana

ingredients (1 cup = 250 ml)

for cooking rice:

  • 1 cup heaped basmati rice
  • 1.25 to 1.5 cups water
  • ¼ teaspoon salt

for shallow frying potatoes and onions:

  • 1 large onion or 125 grams onions or 1 cup thinly sliced onions
  • 250 grams baby potatoes or 22 to 24 baby potatoes
  • 4 tablespoon oil

for potato biryani gravy ground paste:

  • 2 large tomatoes or 200 grams tomatoes or ¾ to 1 cup chopped tomatoes
  • ½ inch ginger (adrak) - chopped
  • 4 to 5 medium garlic cloves (lahsun) - chopped
  • 1 or 2 green chilies (hari mirch) - chopped
  • 2 tablespoon chopped mint leaves (pudina patta)
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • 3 tablespoon grated fresh coconut or dessicated coconut
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon fennel seeds (saunf)
  • 3 to 4 tablespoon water for grinding

for making potato biryani gravy:

  • 1 medium to large tej patta (indian bay leaf) Or 7 to 8 curry leaves (kadi patta)
  • 3 to 4 cloves (lavang)
  • 5 to 6 black pepper (sabut kali mirch)
  • 3 green cardamoms (chotti elaichi)
  • 1 inch cinnamon (dalchini)
  • a small piece of stone flower (dagad phool or pathar ke phool) - optional
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder
  • 1 to 1.25 cups water - i added 1.25 cups
  • salt as required

for layering potato biryani:

  • 1 tablespoon chopped mint leaves (pudina patta)
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • 1 teaspoon kewra water or rose water or a few saffron strands dissolved in 1 to 2 tablespoon water
  • warm milk or water OR a few drops of natural orange or yellow color extract dissolved in 2 teaspoon water - optional
  • a few drops of lemon juice

how to make recipe

cooking rice for biryani:

  1. rinse 1 heaped cup basmati rice very well, till the water runs clears of starch.
  2. soak the rice grains in water for 30 minutes.
  3. after 30 minutes, drain the rice grains and add them to a pressure cooker. also add 1/4 tsp salt. pour 1.5 cups water and pressure cook the rice for 8 minutes or 1 whistle. since i used organic rice, i have used 1.5 cups water for pressure cooking. if using any other basmati rice, then add 1 to 1.25 cups water.
  4. when the pressure settles down on its own, open the lid and gently fluff the rice with a fork. keep aside. you can also cook the rice in a pot or pan instead of pressure cooking. for pressure cooking, if there is any water left, then drain the rice. the rice which i cooked, did not have any water in it. please note i have not added any spices in the rice. if you want, you can add 1/2 inch cinnamon, 2 green cardamoms, 1 small to medium tej patta and 2 cloves.

frying potatoes and onions:

  1. rinse the potatoes very well. then peel and halve them. if they are large, you can quarter them. peeling these small potatoes does take time. you can also add them with the peels. soak the potatoes in water to avoid discoloration.
  2. before frying wipe the potatoes dry in a clean kitchen towel.
  3. heat 4 tbsp oil in a pan. add the potatoes.
  4. shallow fry the potatoes in medium hot oil.
  5. fry till they become crisp with some golden spots on them. fry the potatoes well. they should be cooked from the center. halving the potatoes help in quick frying. you can also parboil and then fry the potatoes. alternatively you can directly cook the potatoes in the gravy itself.
  6. place the shallow fried potatoes on a kitchen paper towel or napkins.
  7. in the same oil, add 1 cup thinly sliced onions.
  8. saute them on a low to medium flame, stirring often, till the onions caramelize or turn golden.
  9. remove them and keep aside.

making baby potato biryani gravy:

  1. now in a grinder jar, take the following ingredients - 1 cup chopped tomatoes, 1/2 inch ginger, (chopped), 4 to 5 medium garlic cloves (chopped), 1 or 2 green chilies (chopped), 2 tbsp chopped mint leaves, 2 tbsp chopped coriander leaves, 3 tbsp grated fresh coconut or desiccated coconut, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds.
  2. add 3 to 4 tbsp water and grind to a smooth paste. keep aside.
  3. heat the same pan in which we sauteed the onions. then add 1 medium to large tej patta leaf or 7 to 8 curry leaves, 3 to 4 cloves, 5 to 6 black pepper, 3 green cardamoms, 1 inch cinnamon, a small piece of stone flower/ pathar ke phool (optional).
  4. now add the ground paste.
  5. add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder & 1/4 tsp garam masala powder.
  6. stir and saute till you see oil leaving sides of the masala paste.
  7. add salt and pour 1 to 1.25 cups water.
  8. bring the gravy to a simmer on medium to high flame. this takes about about 7 to 8 minutes.
  9. then switch off the flame. keep the pan down.

assembling and layering baby potato biryani:

  1. sprinkle the half of the fried onions on the gravy.
  2. then place half of the fried baby potatoes.
  3. now layer with all of the rice. if you want you can make 4 layers each of the gravy and rice.
  4. then place the remaining half of the fried baby potatoes and fried onions.
  5. evenly add 1 tbsp chopped mint leaves, 1 tbsp chopped coriander leaves, a few drops of lemon juice, 1 tsp kewra water or rose water. also sprinkle a solution of few drops of natural orange or yellow color extract dissolved in 2 tsp water. you can also add a few saffron strands dissolved in 1 to 2 tbsp warm milk or water. for the yellow color, you can also dissolve one to two pinches of turmeric in 1 to 2 tsp water.
  6. now cover the pan with a moist kitchen towel, taking care it does not touch the biryani. secure the lid firmly on the pan. place the aloo biryani on a heated tawa/griddle on a low flame. placing the pan on a hot tawa, does not burn the biryani from the bottom.

  7. cook the aloo biryani on dum for 30 to 35 minutes. 

  8. allow a standing time for 5 to 7 minutes, then serve the baby potato biryani with raita, roasted papad and pickle.

step by step baby potato biryani recipe:

a) cooking rice:
1. rinse 1 heaped cup basmati rice very well, till the water runs clears of starch. soak the rice grains in water for 30 minutes.

rice for baby potato biryani recipe

2. after 30 minutes, drain the rice grains and add them to a pressure cooker. also add ¼ tsp salt. pour 1.5 cups water and pressure cook the rice for 8 minutes or 1 whistle. since i used organic rice, i have used 1.5 cups water for pressure cooking. if using any other basmati rice, then add 1 to 1.25 cups water.

rice for baby potato biryani recipe

4. when the pressure settles down on its own, open the lid and gently fluff the rice with a fork. keep aside. you can also cook the rice in a pot or pan instead of pressure cooking. after pressure cooking, if there is any water left, then drain the rice. the rice which i cooked, did not have any water in it. please note i have not added any spices in the rice. if you want, you can add ½ inch cinnamon, 2 green cardamoms, 1 small to medium tej patta and 2 cloves.

rice for aloo biryani recipe

frying the potatoes & onions:
1. rinse the potatoes very well. then peel and halve them. if they are large, you can quarter them. peeling these small potatoes does take time. you can also add them with the peels. soak the potatoes in water to avoid discoloration.

potatoes for potato biryani recipe

2. before frying wipe the potatoes dry in a clean kitchen towel.

potatoes for baby potato biryani recipe

2. heat 4 tbsp oil in a pan. add the potatoes. halving the potatoes help in quick frying.

potatoes for baby potato biryani recipe

3. shallow fry the potatoes in medium hot oil.

potatoes for baby potato biryani recipe

4. fry till they become crisp with some golden spots or patches on them. fry the potatoes well. they should be cooked from the center. you can also parboil and then fry the potatoes. alternatively you can directly cook the potatoes in the gravy itself. and pressure cook till the potatoes are done.

potatoes for baby potato biryani recipe

5. place the shallow fried potatoes on a kitchen paper towel or napkins.

making aloo biryani recipe

6. in the same oil, add 1 cup thinly sliced onions.

onions for baby potato biryani recipe

7. saute them on a low to medium flame, stirring often. add a pinch of salt for quick cooking of the onions.

onions for aloo biryani recipe

8. saute till the onions caramelize or turn golden.

onions for aloo biryani recipe

9. remove them and keep aside.

onions for aloo biryani recipe

making the potato biryani gravy:

1. now in a grinder jar, take the following ingredients – 1 cup chopped tomatoes, ½ inch ginger (chopped), 4 to 5 medium garlic cloves (chopped), 1 or 2 chopped green chilies, 2 tbsp chopped mint leaves, 2 tbsp chopped coriander leaves, 3 tbsp grated coconut or desiccated coconut, ½ tsp cumin seeds and ½ tsp fennel seeds.

gravy for aloo biryani recipe

2. add 3 to 4 tbsp water and grind to a smooth paste. keep aside.

gravy for aloo biryani recipe

3. heat the same pan in which we sauteed the onions. then add 1 medium to large tej patta leaf or 7 to 8 curry leaves, 3 to 4 cloves, 5 to 6 black pepper, 3 green cardamoms, 1 inch cinnamon, a small piece of stone flower/ pathar ke phool (optional).

making aloo biryani recipe

4. now add the ground paste.

making aloo biryani recipe

5. add ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder and ¼ tsp garam masala powder.

spices for aloo biryani recipe

6. stir and saute till you see oil leaving sides of the masala paste.

making baby potato biryani recipe

7. add salt.

salt for baby potato biryani recipe

8. pour 1 to 1.25 cups water.

water for baby potato biryani recipe

9. bring the gravy to a simmer on medium to high flame. this takes about about 7 to 8 minutes.

making baby potato biryani recipe

10. then switch off the flame. keep the pan down.

making baby potato biryani recipe

assembling and layering potato biryani:
1. sprinkle the half of the fried onions on the gravy. i have used the same pan for layering the biryani. you can also use another pan. please use a thick bottomed pan.

layering potato biryani

2. place half of the fried baby potatoes.

layering potato biryani

3. now layer with all of the rice. if you want you can make 4 layers each of the gravy and rice.

layering potato biryani

4. then the remaining half of the fried baby potatoes and fried onions.

layering potato biryani

5. evenly sprinkle 1 tbsp chopped mint leaves, 1 tbsp chopped coriander leaves, a few drops of lemon juice, 1 tsp kewra water or rose water. also sprinkle a solution of few drops of natural orange or yellow color extract dissolved in 2 tsp water. you can also add a few saffron strands dissolved in 1 to 2 tbsp warm milk or water. for the yellow color, you can also dissolve one to two pinches of turmeric in 1 to 2 tsp water.

layering potato biryani

6. now cover the pan with a moist kitchen towel, taking care it does not touch the biryani. secure the lid firmly on the pan. place the biryani on a heated tawa/griddle on a low flame. placing the pan on a hot tawa, does not burn the biryani from the bottom.

making aloo biryani recipe

7. cook the potato biryani on dum for 30 to 35 minutes. allow a standing time for 5 to 7 minutes before serving. you can also bake the biryani in an oven at 180 degrees celsius for 25 to 30 minutes.

aloo biryani recipe, baby potato biryani recipe

8. then serve the baby potato biryani with raita, roasted papad and pickle.

baby potato biryani

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


28 thoughts on “baby potato biryani recipe | aloo biryani recipe | potato dum biryani recipe

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  1. Amazing recipe! I tried for lunch and everyone loved it. Thanks for such a wonderful recipe.

    • Welcome Lalita.

  2. Had a feel of restaurant ..taste was perfect.. thank you

    • thanks megha 🙂

  3. Made this last night and turned out to be so yum! Thank you so much for this wonderful recipe 🙂

    • welcome nirupama and thankyou for your positive feedback 🙂

  4. When I read the recipe it was mouth watering, and when I made it was delicious. Everyone in my family loved it..??

    • glad to know this. thanks shreetej

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