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Summary: Hungry Aloo Biryani: Make a delicious dish at home

This pungent potato biryani is a delicious and spicy dish that contains layers of potatoes wrapped in spices and fragrant basmati rice, which is cooked on low heat. It is easy to make and it is a complete food that you can enjoy.

Aloo Biryani Recipe: Today we are going to make a recipe that will bring a smile on the face of every potato lover – spicy Aloo Biryani! This is a dish that is as easy as it is, equally fun to eat. Especially when you want to eat something spicy and delicious, then this biryani is absolutely perfect.

This biryani is also a great option for those who are vegetarian or do not want to eat meat someday. This combination of potatoes, spices and aromatic basmati rice spreads such a magic that everyone becomes crazy about it. So let’s start without any delay, this wonderful journey and learn to make delicious spicy potato biryani at home.

For rice:
2 cup Basmati rice
Water (For washing and soaking rice)
1 Bay leaf
2 green cardamom
3-4 Clove
1 Inch Cinnamon
1/2 spoon Cumin
1 spoon Oil
Salt In taste
For potato:
4-5 Medium -sized potatoes Peel
1 Big onion Thin tall chopped
1 Tomato finely chopped
1 Inch Ginger Grated
4-5 Garlic buds Grated
2-3 Green chilly Finely chopped (as per taste)
1/2 spoon Turmeric powder
1 spoon chilli powder (As per taste)
1 spoon Coriander powder
1/2 spoon cumin powder
1/4 spoon Garam masala
1/2 spoon Fenugreek seeds (Dry fenugreek leaves)
2 Lamps Curd
2 Lamps Oil
Salt In taste
For the layer of biryani:
1/4 cup Green coriander finely chopped
2 Lamps Mint finely chopped
Some threads of saffron (Soaked in hot milk – optional)
Fried onion optional

Step 1: Mernet the potatoesTake chopped potatoes in a large bowl. Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder and salt as per taste. Mix well so that the spices are equally applied on potato pieces. Let it be marinated for 15-20 minutes. This phase will help make the potatoes delicious and will also give them a little color.
Step 2: Prepare RiceAdd basmati rice and enough water soaked in a vessel. Add 1 bay leaf and a little salt to it and cook on medium flame. We have to cook rice only up to 70-80%, that is, they should remain a little raw. When the rice is cooked, take them out in a sieve and let the excess water drain. Keep in mind that the rice does not stick to each other, so keep them a little spread.
Step 3: Prepare Biryani baseNow take a heavy bottom pot or pan and add oil or ghee to it. When the oil is hot, add bay leaves, cloves, black pepper rash, green cardamom, black cardamom and cinnamon stick and fry for a few seconds so that they start smelling.
Step 4: Fry onionNow add chopped onion and fry on medium flame till it turns golden brown. It is very important to fry onion well as it enhances the taste of biryani. It can take about 10-15 minutes, so be patient and keep running so that they do not burn.
Step 5: Add spices and tomatoesWhen the onion becomes golden, add cumin and mustard seeds and let it crackle for a few seconds. Then add ginger-garlic paste and green chillies and fry for a minute so that their raw smell comes out. Now add chopped tomatoes and cook until it becomes soft. It will take about 5-7 minutes.
Step 6: Add dried spicesAfter the tomato is soft, reduce the flame and add turmeric powder, remaining red chili powder (according to your taste), coriander powder and garam masala and mix well. Fry the spices for a few seconds so that their taste dissolves in oil, but remember that they do not burn.
Step 7: Add curd and potatoesNow add the watched curd and mix while stirring continuously so that the curd does not burst. Cook it for 2-3 minutes. Then add marinated potatoes and mix well with spices so that the spice layer on the potato. Cook it on low heat for 5-7 minutes.
Step 8: Add mint and green corianderNow add finely chopped mint and green coriander. Mix with light hands. His fresh fragrance will make Biryani even more attractive.
Step 9: Put a layer of riceSpread half the amount of ripe rice on top of the potato mixture. Keep in mind that a thin and uniform layer of rice is formed.
Step 10: Add saffron milk (optional)If you are using saffron, sprinkle saffron milk at this stage over rice. This will bring a beautiful color and light fragrance in Biryani.
Step 11: Put a second layer of riceNow spread the remaining rice evenly on top of the first layer.
Step 12: Cook on DusCover the pot well with a lid so that the steam does not come out. You can also seal the edges of the lid with flour so that steam does not come out at all. Now slow down the flame and let Biryani cook for 15-20 minutes. By cooking on your own, all the flavors are mixed well and rice cooks completely.
Step 13: ServeAfter cooking on your own, turn off the heat and let Biryani stay like this for 5 minutes. Then open the lid and mix the biryani with light hands so that the rice is not broken. Your delicious sharp potato biryani is ready to serve! Serve hot with raita, curd or your favorite chutney.

Always use high quality basmati rice for good taste.
By soaking rice, they cook better and bloom.
Frying onion until golden brown is very important for the taste of biryani.
Fry the spices on low heat so that they do not burn and their taste remains.
Keep the flame very slow while cooking on your own.
Leave Biryani for 5 minutes before serving so that it is set well.
You can accommodate the amount of green chillies as per your choice.
To make it even more delicious, you can also add fried onion (birista) to it.