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dum cooked aloo biryani
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5 from 2 votes

Aloo Biryani- Veg Potato Biryani

Aloo dum biryani is a delicious and flavorful veg dum cooked biryani made with potatoes, basmati rice, spices and herbs. It is a wonderful alternate for vegetarians who do not eat traditional chicken biryani.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: aloo biryani
Servings: 3
Calories: 560kcal
Author: Harini


For Frying Potatoes and onions

  • 2 potatoes par boiled and cubed
  • water for boiling potatoes
  • 1.5 cups onions sliced thinly
  • 3 tablespoons oil

Masala paste

  • 1/2 cup tightly packed mint leaves
  • 2-3 green chillies
  • 2-3 green cardamoms

For Biryani Gravy

  • 3 tablespoons oil or ghee
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 1/2 inch cinnamon
  • 2 green cardamoms
  • 1/2 cup onion thinly sliced
  • 1 teaspoon ginger garlic paste
  • 3/4 cup tomato finely chopped
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 cup yogurt dairy or vegan, whisked very well
  • 2 tablespoons cilantro leaves
  • Salt to taste
  • 2 pinches saffron soaked in 3 tablespoons dairy or almond milk

For rice

  • 1 cup basmati rice
  • 3 cups water
  • 1 bay leaf
  • 1/2 inch cinnamon stick
  • 1 black cardamom
  • 1/2 teaspoon salt


Preparing Rice

  • Pick and rinse 1 cup basmati rice well. Soak the rice in plenty of water for 15 minutes. Drain the soaked rice and set aside for 15 minutes.
    soaked and drained basmati rice
  • Bring 2 cups of water to a rolling boil. To that add 1 inch cinnamon stick, 1 bay leaf and 2 small cardamoms, 1 star anise and 1/2 teaspoon salt. Add the drained rice, cover and cook for 7-8 minutes.
    cooking rice for biryani
  • Rice should be 80% cooked and not fully. Drain excess water and set the cooked rice aside.
    80% cooked rice for biryani
  • Mix a pinch of saffron in 3 tablespoons warm milk ( dairy or almond) or water and set aside.
    saffron soaked in milk

Preparing Potatoes & Fried onions

  • Rinse and peel two large potatoes. Cube them and set aside. Also thinly slice 2 large onions and set aside. Bring a large pot of salted water to boil. Add the cubed potatoes and cook in medium flame for 5-7 minutes or until fork tender. Drain and set aside.
    potatoes ready to be boiled
  • Heat 3 tablespoons oil in a pan. Add the par boiled potatoes.
  • Fry until they turn golden brown and crispy. Remove to a kitchen tissue and set aside.
  • In the same oil add the sliced onions.
  • Fry until they turn crispy and golden. Drain and set aside.

Preparing Masala Paste For Potato Biryani

  • take 1 large roughly cubed onion, 1/2 cup tightly packed mint leaves and 2 green chillies in a mixer jar.
  • Grind to a smooth paste. Keep aside.

Making Aloo Dum Biryani

  • Heat a thick bottomed large pot or pressure cooker with 3 tablespoons oil. Add cloves, black cardamom, cinnamon and green cardamoms. Saute well till they turn aromatic. Add cumin seeds and saute well.
  • Add ginger garlic paste and saute till the raw flavor goes off. Next add sliced onions and saute till the color changes.
  • Add chopped tomatoes and saute well. Next add 1/4 teaspoon turmeric powder and 1/2 teaspoon red chilli powder.
  • Add the ground mint paste and 1/2 cup water, mix well and saute till the raw flavor goes off. Add curd and mix well in low flame. Cook for 3-4 minutes. Next add fried potatoes and mix gently.
  • Add the drained rice and spread as a layer. Do not mix vigorously. Pour the saffron soaked milk all over.
  • Cover the pan with a flat lid and place a heavy object like mortar and pestle or panini press. Cook in low flame for 12-15 minutes or until the rice is fully cooked.
  • Once done, open and mix gently. Add fried onions and chopped coriander leaves. Mix gently. Serve dum aloo biryani warm.


Serving: 3servings | Calories: 560kcal | Carbohydrates: 67g | Protein: 7g | Fat: 30g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 522mg | Potassium: 412mg | Fiber: 5g | Sugar: 8g | Vitamin A: 368IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 2mg