Biriyani with baby potatoes

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Methi ka chawal, Best Kumbhi Pulao, Easy Peas Pulao

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How to Make Biriyani with baby potatoes

  • Put the spices into a pan with 2 cups of water.
  • Bring the water to boil, turn off the heat, cover the pan and allow to infuse into a savoury aromatic liquid.
  • Pressure cook the baby potatoes for 2 whistles, peel the skin.
  • Heat oil in a non-stick pan and shallow fry these baby potatoes, till it turns slightly brown.
  • Place them in a kitchen towel, to drain off the excess oil.
  • In the same pan, add 2 tsp of ghee and fry some sliced onions until golden brown and reserve for garnish.
  • Heat oil in a pan, add the chopped garlic and ginger and fry for a min.
  • Add the remaining chopped onions and fry until soft.
  • Allow it to cool and whizz the mixture in a blender.
  • Heat another tablespoon of oil in a heavy bottomed pan, add in the coriander and mint leaves.
  • Fry for a minute, add the grinded mixture and fry for a couple of minutes.
  • Now, add the chopped tomatoes along with the spice powders. Mix well and cook in low flame until the oil begins to separate.
  • When the tomatoes get blended well, tip in the baby potatoes and mix it gently. Cook for few more mins. Remove from heat and reserve.
  • For rice:
  • In a pan, add the rice along with savoury liquid, strain and add it.
  • Reduce the heat, cover and cook until the liquid gets evaporated.
  • Finally rice is ready.
  • Mix the prepared baby potato masala with rice and enjoy.
  • Before serving, garnish with fried onions and flaked almonds.