Aloo Biryani Recipe - Easy Restaurant Style Dum Aloo Biryani / Indian Main Course

Aloo Biryani, alu biriyani or dum aloo biryani, is a main course rice dish, made by marinating baby potatoes in a rich flavorful homemade masala blend, then layered with fragrant basmati rice and cooked to perfection under pressure/dum. This exotic hyderabadi style potato dum biryani has a perfect balance of spice and flavor, making it a dish to churn out for your weekend dinners or just any day! Try it out and share how it fares for you :)


Basmati rice 2 Cup (32 tbs)
Yogurt 1/4 Cup (4 tbs)
Salt To Taste
Oil 1 Tablespoon
Lemon juice 1/4 Teaspoon
Fried onions 1/4 Cup (4 tbs)
Baby potatoes 20 (peeled, then parboiled with salt and turmeric, and pricked)
Ghee 3 Tablespoon
Saffron 6 (soaked in 1 tbsp hot water)
Nuts 2 Tablespoon (deep fried)
For marninade
Coriander seeds 1/2 Teaspoon
Cumin seeds 1/2 Teaspoon
Star anise 1
Sesame seeds 1 Teaspoon
Nutmeg 1/4
Mace 1/2 Teaspoon
Green cardamom 4
Cloves 4
Red chili 4
Fennel seeds 1/2 Teaspoon
Cinnamon stick 1
Turmeric 1/4 Teaspoon
Salt To Taste
Ginger piece 1
Garlic 4 Clove (20 gm)
Green chili 2
Mint sprig 1
Dried pomegranate seeds 1/2 Teaspoon
Cream 3 Tablespoon
Kewra water 1/2 Teaspoon



1. In a warm pan, add the spices(coriander seeds, cumin seeds, star anise, sesame seeds, nutmeg, mace, cloves, cardamom, red chili, fennel seeds and cinnamon) and roast in low flame.

2. Once lightly roasted, add to a blender jar, also add in the turmeric powder, salt, ginger, garlic, green chili, mint leaves, coriander leaves, anardana, cream and the kewra water.

3. Transfer the marinate to a bowl, and add the parboiled potatoes. Coat the potatoes well and let it marinate. (read tips)

4. For Rice: Boil 8 cups of water, add salt, oil, lemon juice. Once roaring, add the rice and boil till 70% done. Strain immediately, keep the water. Rice water is known as bhaap.


5. Take the potatoes out to a different bowl, add cup yogurt and birista to the leftover marinate and mix well.

6. In a handi/cooker, heat 2 tbsp of ghee, add the leftover marinate and cook for a min, also add the potatoes and cook for 5 mins.

7. Take out half of the potatoes and keep aside. If the masala looks thick in the pan, add bhaap to adjust consistency, I added around cup.

8. Layer with half of the rice, place the remaining potatoes, and layer with remaining rice.

9. Pour in the saffron water, a few nuts, a tbsp. of ghee and cup bhaap. Cover and cook for around 20 mins in low flame.


10. Let the biryani stay idle for at least 30 mins before serving out


Marination: the potatoes can be marinated for a few hours if you have time, or else can be made instantaneously. Recommended time is an hour.

Moisture and Cooking time: You will need to adjust the cooking time, amount of bhaap, and idle time, all accordingly to the doneness of the rice. If the rice is cooked more than 70%, decrease dum time, and reduce bhaap. If bhaap is added more by mistake, cook in high heat and remove whistle so that excess moisture can leave. If there is less moisture and risk of burning, low flame and whistle on. Still everything is cooked and perfect till bottom but you see the rice is overdone after dum, let it stay idle for more time. Hope you get what I’m trying to convey

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 713Calories from Fat 214

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 300 mg12.5%

Total Carbohydrates 109 g36.3%

Dietary Fiber 6 g24%

Sugars 8 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet