Go Back
Print Pin

Aloo Biryani

Course Main Course
Cuisine Indian
Keyword aloo, authentic, biryani, Fresh Vegetables, potato, spicy biryani, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients

For Marinating:

  • 2 large potatoes peeled and cubed
  • 1 cup yogurt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 1/2 tsp garam masala
  • 1 tsp dagad phool stone flower
  • 1 tsp kasuri methi dried fenugreek leaves
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped coriander leaves
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp fennel seeds
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste

For Biryani:

  • 2 tsp ghee
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • 3-4 cloves
  • 2 green cardamom pods
  • 1 black cardamom pod optional
  • 1 large onion thinly sliced
  • 1 serrano pepper sliced
  • 1 large tomato chopped
  • Marinated potato mix
  • 1.5 cups basmati rice rinsed and soaked for 30 minutes
  • 3 cups water
  • Salt to taste

Instructions

Marination:

  • In a large mixing bowl, combine yogurt, cumin powder, coriander powder, chili powder, 1/2 tsp garam masala, dagad phool, kasuri methi, chopped mint leaves, chopped coriander leaves, lemon juice, salt, fennel seeds, ginger paste, and garlic paste.
  • Add the cubed potatoes to the yogurt mixture and mix well to ensure all the potatoes are evenly coated.
  • Cover the bowl and let the potatoes marinate for at least 30 minutes.

Cooking in Instant Pot:

  • Set the Instant Pot to ‘Sauté’ mode and add the ghee and oil.
  • Once the ghee melts and the oil is hot, add cumin seeds, cinnamon stick, bay leaf, cloves, green cardamom, and black cardamom (if using). Sauté for 1-2 minutes until the spices release their aroma.
  • Add the sliced onions and sauté until they turn golden brown.
  • Add the sliced serrano pepper and chopped tomatoes. Cook until the tomatoes become soft and the oil starts to separate from the mixture.
  • Add the marinated potato mixture to the Instant Pot. Mix well and cook for about 5 minutes, allowing the potatoes to absorb the flavors.
  • Drain the soaked rice and add it to the Instant Pot. Mix gently to combine with the potato mixture.
  • Add 3 cups of water and salt to taste. Mix well.
  • Close the lid of the Instant Pot and set the valve to the ‘Sealing’ position.
  • Set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 6 minutes.
  • Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure by moving the valve to the ‘Venting’ position.
  • Open the lid, gently fluff the biryani with a fork, and let it sit for a few minutes to allow the flavors to meld together.

Serving:

  • Garnish with additional chopped mint and coriander leaves if desired.
  • Serve hot with raita, salad, or your favorite chutney.
  • Enjoy your delicious Aloo Biryani!