Aloo Dum Biryani Recipe, Hyderabadi dum aloo biryani, baby potato dum biryani, உருளை பிரியாணி
Prep time
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Yummilious dum cooked biryani made from baby potatoes with flavored rice is called Dum aloo biryani. no need for marination and potatoes are shallow fried. to make this yummy aloo bum biryani I used India gate basmati rice to make perfect dum aloo biryani recipe.
Recipe type: Biryani recipe
Cuisine: Hyderabadi, Indian
Serves: 4
  • To cook Rice we need:
  • 1 cup long grain basmati rice( i used India gate basmati rice)
  • 3 cup water for cooking the rice
  • ½ tsp salt
  • for roasting potatoes:
  • 300 g Baby Potatoes(boiled & peel the skin)
  • 1 tsp Kashmiri chili powder
  • ½ tsp turmeric powder
  • ½ tsp salt
  • 2 tbsp oil
  • to make biryani masala
  • 1 tsp ghee
  • 1-inch cinnamon
  • 2 cloves
  • 2 cardamom
  • 2 bay leaves
  • 2 medium-sized onion chopped
  • 1 tomato chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp chili powder
  • 1 cup thick curd
  • ½ tsp salt
  • A few coriander leaves chopped for garnishing
  • a pinch saffron
  • 2 tbsp milk
  1. Let's cook the rice:
  2. add 1 cup rice with 3 cups of water and ½ tsp salt.
  3. Cook rice till its ¾th done or 80% cooked. Check the doneness by biting a few grains of rice. You should get a slight bite in the rice.
  4. drain the water completely and set aside.
  5. Roast the baby potatoes:
  6. Heat oil in a Kadai adds the boiled baby potatoes and 1 tsp red chili powder, ½ turmeric powder and ½ tsp salt. roast well till it turns crisp.
  7. Let's make Biryani Masala:
  8. Heat ghee in a tbsp ghee add cinnamon, cloves, cardamom, bay leaves and add chopped onions fry well.
  9. add the tomatoes and ginger garlic paste fry well, add a tsp of chili powder and salt, combine well.
  10. add 1 cup thick curd and mix well let it cook till raw smell goes, now add in the roasted potatoes and fry well with the masala.
  11. Now layer the cooked rice, cover it with lid. Cook it in low flame for 15 mins or till the rice puff up on top.
  12. garnish with coriander leaves and add the saffron milk, serve hot.
I used whole baby potatoes or you can cut them into medium-sized pieces and you can add green peas which this biryani.
adjust the spice level and salt according to your taste.
Soak the basmati rice before you make biryani to make the perfect fluffy mushroom biryani recipe.
Recipe by Prema's Culinary at