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5 from 2 votes
aloo biryani recipe
Aloo Biryani Recipe | Potato Biryani Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Aloo Biryani Recipe - one pot delicious aloo biryani made with basmati rice, spices and potatoes. Both stovetop and Instant pot methods included.

Course: Biryani, Main Course, Rice Dish
Cuisine: Indian
Keyword: Aloo Biryani, Instant Pot, Potato Biryani
Servings: 4 People
Author: Pavani
Ingredients
  • 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
Instructions
How to make Aloo Biryani (Stovetop)
  1. Wash and soak the basmati rice for 15-20 minutes.
  2. Meanwhile slice the onions, green chillies and keep aside.
  3. Heat a pressure cooker with ghee, oil and add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
  4. Next add the diced potatoes along with sliced onions, green chillies and sauté them till onions, potatoes change their colour.
  5. 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.
  6. Add chopped mint, coriander leaves, yoghurt, mix well and fry for 2-3 minutes on low flame.
  7. Drain the water from the rice and add to the pressure and mix everything gently so that you don’t break the grains.
  8. Add 2 ½ cups of water and mix well. Check the seasoning.
  9. Close the lid and cook on a medium flame for 1 whistle.
  10. Once the pressure is released from the cooker with the help of a fork fluff the rice.
  11. Transfer the Aloo Biryani into a serving bowl and enjoy with simple onion raita.
Instant Pot Aloo Biryani
  1. 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.
  2. 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.
  3. Next add the diced potatoes along with sliced onions, green chillies and sauté them till onions, potatoes change their colour.
  4. 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.
  5. Add chopped mint, coriander leaves, yoghurt, mix well and fry for 2-3 minutes on low flame.
  6. Drain the water from the rice and add to the pressure and mix everything gently so that you don’t break the grains.
  7. Add 2 ¼ cups of water and adjust the salt according to your taste. Mix well.
  8. Cancel the sauté mode.
  9. Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
  10. Once the cooking time is done, allow 10 minutes and release the pressure manually.
  11. Finally, gently fluff the rice with a spoon.
Recipe 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.