Dum aloo biryani rice | baby potato dum biryani| Sreelakshmikitchen

Dum aloo biryani rice | baby potato dum biryani is with detailed video and photo recipe. It is also known as आलू दम बिरयानी in hindi language.

dum aloo biryani, aloo dum biryani

dum aloo biryani | aloo dum biryani image

Dum aloo biryani rice | baby potato dum biryani is a simple, tasty and delicious vegetarian rice-based dish prepared with baby potatoes, spices and rice. This is a toothsome dish which tastes the best with raita and yoghurt/curd. It is prepared in indian style. Potato is also known as aloo in hindi language and urulaikizhangu in tamil language.

In this aloo dum biryani recipe, the rice is cooked (up to 90 %) separately in a pressure cooker. Then, the baby potatoes are soaked in salt water and later cooked with the ground paste. At last, the cooked rice is spread over the baby potatoes cooked mixture in layers and cooked in dum (closed) for few minutes. Fried onions and mint leaves are used for garnishing. Enjoy this baby potato dum biryani at home. You may like our Paneer biryani recipe.

Dum aloo biryani rice | baby potato dum biryani with step by step video recipe (youtube) is below.

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Cooking time: 30 minutes

Serves: 3-4


1 tbsp = 15 ml

1 tsp = 5 ml


For cooking rice:

  • Basmati rice / बासमती चावल / பாசுமதி அரிசி – 1 ½ cup (1 cup = 300ml)
  • Water / पानी / தண்ணீர் – 1 ½ cup (1 cup = 300 ml)
  • Salt / नमक / உப்பு – required
  • Cooking oil / खाना पकाने का तेल / சமையல் எண்ணெய் – 1 tsp

For soaking baby potatoes:

  • Baby potatoes / छोटे आलू / பேபி உருளைக்கிழங்கு  – 24
  • Water /  पानी / தண்ணீர் – 1 ¼ cup (1 cup = 300 ml)
  • Salt / नमक / உப்பு  – required

For preparing the liquid paste

  • Cashew nuts / काजू / முந்திரி பருப்பு- 17
  • Fennel seeds / saunf / सौंफ के बीज / பெருஞ்சீரகம்  – ½ tsp
  • Cardamom / इलायची / ஏலக்காய்  – 6
  • Cinnamon / दालचीनी / இலவங்கப்பட்டை – 1 ½ inch
  • Cloves / लौंग / கிராம்பு  – 9
  • Green chillies / हरी मिर्च / பச்சை மிளகாய் (large size)– 3 (chopped)
  • Garlic cloves / लहसुन लौंग / பூண்டு பற்கள் – 20
  • Ginger / अदरक / இஞ்சி – 1 inch
  • Onion / प्याज / வெங்காயம்  (medium size) – 1
  • Mint leaves / पुदीना / புதினா இலைகள் – few
  • Curd / दही / தயிர் – 130 ml

For preparing fried onions

  • Onions / प्याज / வெங்காயம் (large) -1 (sliced)
  • Cooking oil / खाना पकाने का तेल / சமையல் எண்ணெய் – 2 ¼ tbsp
  • Salt / नमक / உப்பு  – required

For preparing biryani

  • Cooking oil / खाना पकाने का तेल / சமையல் எண்ணெய்– 2 tbsp
  • Turmeric powder / हल्दी पाउडर / மஞ்சள் தூள் – ¼ tsp (heap)
  • Garam masala powder /  गरम मसाला पाउडर / கரம் மசாலா பொடி– ¼ tsp
  • Red chilli powder / लाल मिर्च पाउडर / சிவப்பு மிளகாய் தூள் – ¼ tsp
  • Milk / दूध / பால் – 20 ml
  • Saffron strands / केसर / குங்குமப்பூ – 10
  • Mint leaves / पुदीना / புதினா இலைகள் – few (chopped)
  1. Soak the peeled baby potatoes in water (add required salt to the water and dissolve it) for 30 minutes. Drain the salt water.
  2. Dissolve the saffron strands in warm milk (20 ml) and prepare saffron milk.
  3. Cook the basmati rice with water, required salt and cooking oil (1 tsp) for 8 minutes with vent weight in a pressure cooker at high flame (the rice should be 90% cooked).
  4. Fry the sliced onions with the cooking oil (2 ¼ tbsp) until it turns brown in a kadai at medium flame. Turn off the flame.
  5. Grind the cashew nuts, fennel seeds, cardamom, cinnamon, cloves, green chillies, garlic, ginger, onions, mint leaves and curd to a liquid paste.
  6. Roast the soaked baby potatoes with cooking oil (2 tbsp), red chilli powder, turmeric powder and garam masala powder for 9 minutes in a pressure cooker at medium flame.
  7. Then, add the prepared liquid paste and little salt to it and close it with a lid for 8-9 minutes. Cooked mixture is ready.
  8. Collect a portion of the cooked mixture in a separate vessel.
  9. Spread a part of 90 % cooked rice over the cooked mixture as a layer. Then, again spread the cooked mixture over it. Again spread the remaining rice.
  10. Then, at last add the fried onions, saffron milk and mint leaves over it.
  11. Cover the cooker with its lid for 8-9 minutes at low flame (don’t use vent weight/whistle). Turn off the flame. Mix the cooked mixture well. Dum aloo biryani is ready to serve.
If you like this recipe, please give your voting below and share this recipe with your friends and family. Happy cooking !!!

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