ALOO BIRYANI RECIPE Basmati rice is cooked with aromatic biryani spices and potatoes to make a fragrant dish. This post includes instructions to make it in both a pressure cooker and an Instant Pot.
You can make this simple, tasty, and fragrant biryani at home with just a few simple ingredients.
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Ingredients to make biryani
- Basmati rice- 2 cups
- Diced Potatoes – 2 medium
- Ginger garlic paste- 2teaspoon
- Sliced onions- 2
- Chopped tomatoes - 2 medium
- Slit green chillies- 4
- Bay leaves- 2
- Cloves- 4
- Cinnamon stick- ½ inch
- Cardamom pods- 2
- Star anise - 1
- Turmeric powder- ½ teaspoon
- Shah Jeera – 1teaspoon
- Biryani masala- 2teaspoon
- Red chilli powder -2teaspoon
- Ghee- 2tablespoon
- Oil – 2tablespoon
- Salt to taste
- Coriander leaves- a handful
- Mint leaves- a handful
How to make Aloo Biryani
Wash and soak the basmati rice for 15-20 minutes.
Meanwhile slice the onions, green chillies and keep aside.
Heat a pressure cooker with ghee, oil and add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
Next add the diced potatoes along with sliced onions, green chillies and sauté them till onions, potatoes change its colour.
Then add ginger garlic paste and fry till raw smell goes. Next add chopped tomatoes along with biryani powder, turmeric powder, red chilli powder, salt and sauté for a minute.
Add chopped mint, coriander leaves, yoghurt, mix well and fry for 2-3 minutes on low flame.
Drain the water from the rice and add to the pressure and mix everything gently so that you don’t break the grains.
Add 2 ½ cups of water and mix well. Check the seasoning.
Close the lid and cook on a medium flame for 1 whistle.
Once the pressure is released from the cooker with the help of fork fluff the rice.
Transfer the Aloo Biryani into a serving bowl and enjoy with simple onion raita.
Step by step instructions of making Aloo Biryani Recipe
Instant Pot Aloo Biryani
First, wash and soak basmati rice in plenty of water for 15 minutes. Once the 15minutes are over, drain the water from the rice and keep it aside.
Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add ghee, oil and add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
Next add the diced potatoes along with sliced onions, green chillies and sauté them till onions, potatoes change its colour.
Then add ginger garlic paste and fry till raw smell goes. Next add chopped tomatoes along with biryani powder, turmeric powder, red chilli powder, salt and sauté for a minute.
Add chopped mint, coriander leaves, yoghurt, mix well and fry for 2-3 minutes on low flame.
Drain the water from the rice and add to the pressure and mix everything gently so that you don’t break the grains.
Add 2 ¼ cups of water and adjust the salt according to your taste. Mix well.
Cancel the sauté mode.
Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
Once the cooking time is done, allow 10 minutes and release pressure manually.
Finally gently fluff the rice with a spoon.
Notes
- You can increase or decrease the green chillies according to your taste.
- Adjust the spices according to your taste.
- To make it Vegan you can skip adding ghee.
FEW MORE DELICIOUS RECIPES:
Aloo Biryani Recipe - one pot delicious aloo biryani made with basmati rice, spices and potatoes. Both stovetop and Instant pot methods included.
- Basmati rice- 2 cups
- Diced Potatoes – 2 medium
- Ginger garlic paste- 2teaspoon
- Sliced onions- 2
- Chopped tomatoes – 2 medium
- Slit green chillies- 4
- Bay leaves- 2
- Cloves- 4
- Cinnamon stick- ½ inch
- Cardamom pods- 2
- Star anise - 1
- Turmeric powder- ½ teaspoon
- Shah Jeera – 1teaspoon
- Biryani masala- 2teaspoon
- Red chilli powder -2teaspoon
- Ghee- 2tablespoon
- Oil – 2tablespoon
- Salt to taste
- Coriander leaves- a handful
- Mint leaves- a handful
-
Wash and soak the basmati rice for 15-20 minutes.
-
Meanwhile slice the onions, green chillies and keep aside.
-
Heat a pressure cooker with ghee, oil and add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
-
Next add the diced potatoes along with sliced onions, green chillies and sauté them till onions, potatoes change their colour.
-
Then add ginger garlic paste and fry till the raw smell goes. Next add chopped tomatoes along with biryani powder, turmeric powder, red chilli powder, salt and sauté for a minute.
-
Add chopped mint, coriander leaves, yoghurt, mix well and fry for 2-3 minutes on low flame.
-
Drain the water from the rice and add to the pressure and mix everything gently so that you don’t break the grains.
-
Add 2 ½ cups of water and mix well. Check the seasoning.
-
Close the lid and cook on a medium flame for 1 whistle.
-
Once the pressure is released from the cooker with the help of a fork fluff the rice.
-
Transfer the Aloo Biryani into a serving bowl and enjoy with simple onion raita.
-
First, wash and soak basmati rice in plenty of water for 15 minutes. Once the 15minutes are over, drain the water from the rice and keep it aside.
-
Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add ghee, oil and add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
-
Next add the diced potatoes along with sliced onions, green chillies and sauté them till onions, potatoes change their colour.
-
Then add ginger garlic paste and fry till raw smell goes. Next add chopped tomatoes along with biryani powder, turmeric powder, red chilli powder, salt and sauté for a minute.
-
Add chopped mint, coriander leaves, yoghurt, mix well and fry for 2-3 minutes on low flame.
-
Drain the water from the rice and add to the pressure and mix everything gently so that you don’t break the grains.
-
Add 2 ¼ cups of water and adjust the salt according to your taste. Mix well.
-
Cancel the sauté mode.
-
Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
-
Once the cooking time is done, allow 10 minutes and release the pressure manually.
-
Finally, gently fluff the rice with a spoon.
- You can increase or decrease the green chillies according to your taste.
- Adjust the spices according to your taste.
- To make it Vegan you can skip adding ghee.
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I too makes this sometimes and it makes a great meal with basic vegetables. Delicious biryani.
Thank you Suma.
I have never made a Aaloo Biryani , though it has been on my list since long . This Aaloo Biryani sounds very delicious and flavourful .
Thank you Vaishali.
Wow! that is such a colorful biryani. Is there a biryani masala which you recommend? I have tried a couple brands and not happy with those.
Thank you Harini. I always use Shan biryani powder .
Aloo makes the biryani complete..with some humble Onion raita it makes a best meal...
Aloo is my favourite and anything with it is a sure winner with me. The Biryani looks mouthwatering.
Aloo biryani looks too good, perfect dish for potato lovers. Yummy
My daughter loves potato in any form. This would surely be one of her fav dishes. The pulao looks wonderful Pavani.
This aloo biryani makes a wonderful wholesome meal, very nicely done Pavani.
My son would definitely love this aloo biryani. Biryani masalas are great life savers naa. I have bookmarked to try this.
Aloo goes very well in biryani . Nice recipe Pavani!