It can be compared to mixing a curry, later combining it with semi-cooked rice separately. To make aloo dum biryani you can use tiny potatoes or large potatoes, I have used cubed large potatoes here. Biryani (بریانی) is a Hindustani word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties. Suggestions. This dish is especially popular throughout the Indian subcontinent, as well as among the diaspora from the region. Add in all the whole spices and let them sizzle. A spicy curry marinated filling, saffron kissed rice, fried potatoes, toasted nuts, and fragrant herbs come together in layers to make something so special it’s been named the food of the gods. The Awadhi biryani is cooked in the dum-phukt style.

Take it out in a bowl and serve it with curd, raita or any dip. Small potato biryani method: Wash and soak rice for minimum 10 minutes. Biryani (pronounced [bɪr.jaːniː]) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. One theory states that it originated from birinj (Persian: برنج ‎), the Persian word for rice. Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Suggestions. Set aside till you make the biryani. Take cooked baby potatoes in a bowl, you can peel them if you need. Switch off the flame after the 15 minutes and open the lid to check the biryani after 10 minutes. Optional step to roast the rice for a minute or until dry in a tsp of oil. Let it marinate for 15 minutes. We took smaller sized potatoes but, larger sized potatoes can also be used after chopping into 2-4 pieces. Potato Biryani.

The dum aloo biryani is ready to serve. Easy to make and rich in flavors, the potato biryani is … Take it out in a bowl and serve it with curd, raita or any dip. Kolkata biryani meets potato “In one of the experiments, the chef added potato to the biryani. This Vegetable Biryani hits all the right spots with its wonderful aroma and exotic flavors! Switch off the flame after the 15 minutes and open the lid to check the biryani after 10 minutes. You can soak it for longer time.

We took smaller sized potatoes but, larger sized potatoes can also be … Aloo biryani is a flavourful and easy vegetarian biryani recipe prepared with diced potatoes. Heat ghee in a pressure cooker. This ensures separate grains after getting cooked. Add the Chopped Potatoes and mix them well.

Nothing like a good plate of aromatic biryani! If using large potatoes make sure you cube them bigger than you would for potato fry.As in any biryani recipe, make sure to use good quality aged basmati rice and soak it in plenty of water for at least 20 minutes. When it comes to Indian food, Biryani is in a class of it’s own. Loaded with veggies, crunchy cashews, warm spices like saffron, herbs like cilantro and mint, this biryani is a delight to the taste buds in every bite! Disclosure: This post contains affiliate links. Now add in all the marination ingredients and mix really well. The dum aloo biryani is ready to serve. Step by Step Photos on how to make Potato Biryani: Add Yogurt, Garam Masala, Salt, Rice Flour in a bowl and Mix them well. Potato Biryani Instant Pot|Aloo Biryani is a one-pot dish that’s delicious ,aromatic and flavorful.It is known as Aloo Biryani in Hindi (aloo = potato).Takes less than 30 minutes to prepare.It is perfect for office lunch boxes..