Baby potato biryani is a delicious rice dish made with basmati rice, baby potatoes, yogurt and whole spices. This easy recipe can be made in 30 minutes using a pressure cooker, which makes it perfect for lunch boxes, family meals or special occasions. Serve it hot with raita, a starter of your choice.
Baby Potato Biryani
This is my version of the famous baby potato biryani recipe. I make this biryani in many ways, one version is I add the potatoes into the biryani while I cook this. But this is my favourite way of cooking it, I love the crispy potatoes with the coconut milk rice.
About Baby Potato Biryani
Biryani is a much loved dish that brings back happy memories of family gatherings, weekend fun and special moments. While there are many varieties of biryani, this baby potato biryani is one of my favorites.
Because of the combination of crispy roasted potatoes with flavourful coconut milk rice. It is a simple and delicious meal that everyone in the family will enjoy.
Baby potato biryani is a flavourful and aromatic vegetarian biryani made with baby potatoes, basmati rice, whole spices, mint leaves, onions, yogurt and spices. The soft and tasty baby potatoes are the star of this dish, and this recipe is perfect for veg biryani lovers.
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The baby potatoes are coated with chilli powder, garam masala powder, yogurt and salt. It is then cooked until they become flavourful and slightly crispy outside.
The spiced potatoes are mixed with the fragrant coconut milk rice, which creates a perfect combination of flavours in every bite. The potato absorbs the masala beautifully and adds a delicious taste to the biryani.
This biryani is perfect for weekends, family meals or lunch boxes. Serve it hot with raita, salad or side dishes like gobi 65, paneer 65 for a tasty and comforting meal.
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Ingredients
- Basmati rice : Long grain basmati rice is the best choice for making biryani. As it cooks up, it will be fluffy and fragrant. You can also use seeraga samba rice if preferred.
- Oil & Ghee : A combination of oil and ghee gives the biryani a rich taste and aroma.
- Whole spices : Whole spices like cinnamon, fennel seeds, cumin seeds, bay leaf, cardamom, cloves, black stone flower and star anise is used.
- Onion : Sliced onions act as the base of the masala. They are fried until golden and add mild sweetness.
- Tomato : Tomatoes add a mild tangy flavour and form the base of the masala.
- Green chilli : Green chillies add a fresh, spicy flavour to the biryani. Adjust the quantity according to your preferred spice level.
- Spice powders : Chilli powder, turmeric powder and garam masala powder give the biryani flavour and aroma.
- Ginger garlic paste : Ginger garlic paste adds a delicious aroma and enhances the overall flavour of the biryani masala. Use freshly grounded paste for the best taste.
- Curd : Curd makes the biryani masala creamy and balances the spice flavours.
- Coconut milk : Coconut milk gives the biryani a rich texture and a mild sweetness.
- Water : Water used to cook the rice. Measure and add it accordingly to the quantity of rice.
- Baby potato : Baby potatoes are the star ingredient of this recipe. When marinated, they absorb the spices well and stay soft after cooking.
- Marination - Yogurt, chilli powder, garam masala powder and salt - are used for the marination. It makes the potatoes more flavourful and gives the biryani a delicious taste.
Step by Step Pictures
Marination Baby Potatoes
1)Take cooked baby potatoes in a bowl, you can peel them if you need. Add in yogurt.
2)Now add in chilli powder, garam masala powder, salt.
3)Mix well till it is combined.
Tempering Spices
4)Heat ghee in a pressure cooker. Add in the whole spices into oil.
5)Add in sliced onions, green chillies.
6)Saute till golden brown.
Make Masala
7)Add in ginger garlic paste and saute for couple of minutes.
8)Add in tomatoes into the onions and cook that down for couple of minutes.
9)Cook for 3 to 5 minutes till tomatoes is cooked.
10)Now add in spice powders and mix well.
11)Add in salt and mix well.
12)Add in yogurt or curd and mix well.
13)Mix well with onion masala.
14)Add in coconut milk and mix well.
15)Pour in water.
16)Mix well. Bring this to a full boil.
17)Add in soaked strained rice and mix well.
18)Pressure cook the biryani till done.
19)Now the biryani rice is ready.
Fried Baby Potatoes
20)Heat oil in a pan. Add in marinated potatoes and mix well. Cook till golden brown.
21)Cook till golden brown and crispy.
22)Add the potatoes into the rice and mix well.
23)Serve hot.
Expert Tips
- Soak the basmati rice for at least 20 to 30 minutes before cooking. This helps the rice cook evenly and stay fluffy.
- Cook the masala until the oil separates. This removes the raw taste of the spices and makes the briyani more flavourful.
- Roast the baby potatoes until golden before adding to the rice.
- Instead of frying the potatoes separately, add them directly to the biryani masala before adding the coconut milk and rice.
- Garnish the biryani with fresh coriander leaves, mint leaves and fried onions, cashews for extra flavour.
Storage and Serving
Cool the biryani completely before storing it in an airtight container. Refrigerate for 2 days and reheat in a microwave or on the stovetop. Serve the baby potato biryani hot with onion raita, gobi 65, paneer 65 or boiled egg to make a complete meal.
FAQ
Q. Can I use regular potatoes instead of baby potatoes ?
Yes. You can cut regular potatoes into large cubes and use them instead of baby potatoes.
Q. Can I make this biryani without coconut milk ?
Yes, you can replace coconut milk with the same amount of water.
Q. Why did my rice become mushy ?
This usually happens if too much water is added or the rice is overcooked. Measure the water and coconut milk carefully and avoid overcooking the rice.
📖 Get Recipe
Baby Potato Biryani Recipe (Aloo Biryani Recipe)
Ingredients
- 1 cup Basmati Rice
- 1 cup Coconut Milk
- ½ cup Water
For Tempering
- 3 tablespoon Ghee
- 1 inch Cinnamon
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 3 no Cardamom
- 2 no Cloves
- 1 no Bay Leaf
- 1 no Black Stone Flower (Kal Paasi)
- 1 no Star Anise
For Masala
- 1 large Onions peeled and sliced thinly
- 2 large Tomato chopped finely
- 2 no Green Chilli
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Garam Masala Powder
- ½ cup Curd (Plain Yogurt)
- 1 teaspoon Salt to taste
For Marinating potatoes
- 3 tablespoon Peanut Oil
- 15 no Baby Potatoes cooked and peeled
- ½ cup Curd (Plain Yogurt)
- 2 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Salt to taste
Instructions
- Wash rice multiple times and take them in a bowl. Soak them in cold water 30 minutes.
- Take cooked baby potatoes in a bowl, you can peel them if you need. Now add in all the marination ingredients and mix really well. Set aside till you make the biryani.
- Heat ghee in a pressure cooker. Add in all the whole spices and let them sizzle for a minute. Now add in onions, green chillies and saute this till golden.
- Add in ginger garlic paste and cook for a minute. Now add in tomatoes and cook till mushy. Add in all the spice powders and salt and mix well.
- Add in yogurt and mix well, cook till it is well combined. Now add in coconut milk and water and bring it to a boil.
- Strain the rice through a fine sieve. Add in drained rice and mix well. Cover and simmer for 15 mins or so. Now let the pressure go by itself. Open the cooker and fluff the rice.
- Now heat some oil in a pan, add in the baby potatoes and saute them till golden. Now add this to the rice and mix well.
- Serve with raita.
Video
Nutrition
Tried this Recipe
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Moumita Malla
Lovely recipe..I have 1kgbaby potaroes ..mmust try this
Torviewtoronto
looks delicious
Padma
Can we pressure cook potatoes with rice instead of frying and adding it separately
dwaipayan
Really interesting recipe.
Aarthi
@Padmayes u can do it like that too
Asha
Tried today and came out well.. It was tasty..
Anonymous
How many whistle for baby potato cooking if used pressure cooker