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Aloo Veg Biryani

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 20 minsscheduleTotal: 35 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Active Cooking
00:00:09
  • After the water boils, add 5 pieces of black pepper, 2 pieces of cinnamon, 1 piece of bay leaf, and 1 tbsp of ghee
  • Add 200g of soaked basmati rice, let it cook, and remove the rice after cooking
local_fire_departmentHigh heat
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Watch out

Do not overcook the rice, otherwise the biryani texture will be ruined.

Ingredients:water (1000 ml)crushed black pepper (5 piece)cinnamon stick (2 piece)bay leaves (1 piece)ghee (1 tbsp)Basmati rice (200 g)
Tools:saucepanslotted spoon
02
Preparation
00:00:29
  • In 200g of yogurt, add 1 tbsp of biryani masala, 0.5 tbsp of garam masala, 0.5 tbsp of coriander powder, 1 tbsp of Kashmiri red chili powder, and 0.5 tsp of turmeric, and whisk well
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Watch out

The spices should be free of lumps in the yogurt, otherwise the texture will be ruined.

Ingredients:yogurt (200 g)biryani masala (1 tbsp)garam masala (0.5 tbsp)ground coriander seed (0.5 tbsp)Kashmiri red chili powder (1 tbsp)turmeric powder (0.5 tsp)
Tools:bowlwhisk
03
Active Cooking
00:00:54
  • Heat 4 tbsp of ghee in a pot, add 1 tsp of cumin seeds and 2 sliced onions, cook until the onions are soft
  • Then add 3 chopped green chillies and cook further
local_fire_departmentMedium heat
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Watch out

Do not let the onions burn, otherwise the gravy will become bitter.

Ingredients:ghee (4 tbsp)cumin seeds (1 tsp)Onion (2 piece)green chili (3 piece)
Tools:spatulapot
04
Active Cooking
00:01:13
  • Add 1 tbsp of ginger garlic paste and cook
  • Then add 3 chopped tomatoes and 1 tbsp of salt, and cook on high flame until the tomatoes are completely soft
local_fire_departmentHigh heat
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Watch out

Stir continuously after adding salt to tomatoes, otherwise the masala will stick to the bottom.

Ingredients:Ginger Garlic Paste (1 tbsp)Tomato (3 piece)Salt (1 tbsp)
Tools:pot
05
Active Cooking
00:01:36
  • Pour in the previously prepared yogurt and spice mixture, and cook until the oil separates
local_fire_departmentMedium-high heat
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Watch out

Lower the flame to medium when adding yogurt, and stir continuously until oil separates.

Ingredients:yogurt
Tools:pot
06
Active Cooking
00:01:50
  • After the oil separates, add 2 sliced potatoes, a little water, and cook the potatoes thoroughly
local_fire_departmentMedium heat
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Watch out

Potatoes must be cooked well, raw potatoes will ruin the biryani texture.

Ingredients:potato (2 piece)water (100 ml)
Tools:pot
07
Active Cooking
00:02:10
warningStay safe

Be careful of hot steam when opening the lid or handling the hot pot, use protective mitts.

  • Layer the cooked biryani rice on top, sprinkle with finely chopped coriander and mint leaves, cover with a lid for 5 minutes so the flavors infuse, then turn off the heat
local_fire_departmentLow heat
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Watch out

Be sure to keep it on low flame for 5 minutes before turning off, otherwise flavors won't mix.

Ingredients:Basmati ricefresh coriander (2 tbsp)mint leaves (2 tbsp)
Tools:potPot lid

groceryAll Ingredients

Basmati rice200 g
water1100 ml
crushed black pepper5 piece
cinnamon stick2 piece
bay leaves1 piece
ghee5 tbsp
yogurt200 g
biryani masala1 tbsp
garam masala0.5 tbsp
ground coriander seed0.5 tbsp
Kashmiri red chili powder1 tbsp
turmeric powder0.5 tsp
cumin seeds1 tsp
Onion2 piece
green chili3 piece
Ginger Garlic Paste1 tbsp
Tomato3 piece
Salt1 tbsp
potato2 piece
fresh coriander2 tbsp
mint leaves2 tbsp

blenderAll Tools Needed

saucepanslotted spoonbowlwhiskspatulapotPot lid