Go Back
–+ servings
potato dum biryani
Print Recipe
5 from 3 votes

Baby Potato Dum Biryani

This is a divinely delicious biryani rice cooked with baby potatoes in dum cooking method. Serve this with plain cucumber raita.
Prep Time10 minutes
Cook Time30 minutes
Resting time10 minutes
Total Time40 minutes
Course: Main Course, Rice & Biryani
Cuisine: Indian
Keyword: baby potato recipes, Easy main course, Indian Rice Pulao
Servings: 4 People
Calories: 465kcal
Author: Ipsa Faujdar

Ingredients

For Rice

For Gravy

  • 250 gms baby potatoes
  • 2 onion finely chopped
  • 1 tbsp ginger garlic paste
  • 1 tomato finely chopped
  • ½ cup curd
  • 1 bayleaf
  • 2 cloves
  • 1 inch cinnamon stick
  • 4 green cardamom
  • 6 - 8 black pepper
  • ½ tsp salt
  • 1 tsp redchilli powder
  • 1.5 tbsp biryani masala
  • 3 tbsp ghee
  • 1 tsp shah jeera
  • 1 star anise

For Dum Cooking

  • 2 tbsp ghee
  • 4 tbsp coriander leaves
  • 4 tbsp mint leaves
  • 2 tbsp ghee
  • 1 tsp biryani masala
  • 1 cup wheat flour
  • water required to make dough
  • 2 medium onion sliced

Instructions

Preparing Rice

  • Wash rice thoroughly. Soak for 15 - 20 minutes. 
  • Boil water. Put all whole spices and  bring it to a boil and fragrant.
  • Add soaked rice and simmer.
  • Cook till rice is cooked partially and almost 80% done. Don't overcook rice.
  • Strain out water once done. If you want you can remove.
  • Wash with cold water so that it won't get over cooked.

Preparing gravy

  • Pressure cook baby potatoes for 1 whistle. 
  • Remove skin of boiled potatoes. With a fork slightly pierce potatoes.
  • Shallow fry potatoes till golden.
  • Heat 3 tbsp ghee in a pan or kadai. 
  • Add jeera, bay leaf, cardamom, cloves, cinnamon, black pepper. 
  • Once they are fragrant add in chopped onion.
  • Saute till translucent. 
  • Add in ginger garlic paste. saute for 2 minutes.
  • Add 1 tsp red chilli powder, biryani masala.
  • Cook for 2 minutes.
  • Now add beaten curd and mix them well.
  • Add fried potatoes and ½ cup water.
  • Season with salt and simmer for 2 - 3 minutes.

For Dum Cooking

  • In the meanwhile fry sliced onions till they turn brown.
  • Take a heavy bottom pan.
  • Put gravy one layer. 
  • Add 1 layer rice on top of it.
  • Sprinkle ½ tsp biryani masala and 2 tbsp coriander and mint  leaves on rice layer.
  • Add some brown onions on it.
  • Layer with one more layer of curry gravy and then with another layer of rice.
  • Again sprinkle some more biryani masala and coriander mint leaves.
  • Put 1 tbsp ghee on top of it. Add some brown onions on top.
  • In the meanwhile make a dough of wheat flour.
  • Close the biryani pot with a lid and seal the edge with flour dough.
  • Simmer on low heat for 15 - 20 minutes.
  • Then turn off heat. Wait for 5 minutes before opening the lid.
  • Remove dough to open the lid. 
  • Biryani is ready to serve. Serve with curd or raita and papad.

Nutrition

Calories: 465kcal