Aloo Biryani
Aloo Biryani is a fragrant, spiced rice dish bursting with flavourful potatoes, aromatic spices, and herbs. Perfect for a hearty meal that’s both comforting and satisfying, this vegetarian biryani delivers rich taste without being heavy.
Ingredients
- 300 g Basmati Rice soaked for 30 minutes
- 400 g Potatoes peeled and cubed
- 2 Onions thinly sliced
- 2 Tomatoes chopped
- 100 g Yoghurt plain
- 100 ml Oil
- 2 tsp Ginger Garlic Paste
- 2 tsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Cumin Seeds
- 2-3 Green Chillies slit
- 5-6 Curry Leaves
- 1 Cinnamon Stick
- 3 Cloves
- 2 Cardamom Pods
- 500 ml Water hot
- Salt adjust to taste
- Fresh Coriander Leaves chopped for garnish
- Mint Leaves chopped for garnish
Instructions
- Heat oil in a large pan over medium heat. Add cumin seeds, cinnamon, cloves, and cardamom pods. Fry for 1-2 minutes until aromatic.
- Add sliced onions and cook until golden brown, stirring occasionally.
- Stir in ginger garlic paste and green chillies. Cook for 1-2 minutes until fragrant.
- Add chopped tomatoes, turmeric, red chilli powder, and garam masala. Cook until tomatoes soften.
- Mix in the cubed potatoes and coat with the masala mixture. Cook for 5 minutes.
- Add yoghurt and curry leaves. Stir well and cook for another 5 minutes.
- In a separate pot, bring 500 ml water to a boil with a little salt. Add soaked basmati rice and cook until 70% done. Drain.
- Layer the partially cooked rice over the potato masala in the pan. Cover tightly and cook on low heat for 15-20 minutes until rice is fully cooked.
- Garnish with chopped coriander and mint leaves. Serve hot with raita or salad.
Nutrition
Calories: 631kcalCarbohydrates: 90gProtein: 10gFat: 26gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 3mgSodium: 119mgPotassium: 820mgFibre: 7gSugar: 7gVitamin A: 745IUVitamin C: 60mgVitamin D: 0.03µgCalcium: 112mgIron: 3mg
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