Baby potato biryani recipe
Prep time
Cook time
Total time
This baby potato biryani is a vegetarian biryani lover's dream come true. It's very flavourful and filling, perfect for a weekend meal.
Recipe type: Rice
Cuisine: Indian
Serves: 3-4
  • Baby potatoes - 250 gm
  • Basmati rice - 1.5 cups
  • Ghee - 3 tbsp
  • Cinnamon - a small piece
  • Cardamom - 5
  • Cloves - 6
  • Bay leaf - 1, crushed
  • 1 tsp - cumin seeds
  • Coriander leaves 2 tbsp, chopped
  • Mint leaves - 2 tbsp, chopped
  • Onions - 1 cup, sliced
  • Coriander powder - 2 tsp
  • Cumin powder - ½ tsp (optional)
  • Chilli powder - ½ tsp or to taste
  • Biryani masala - 1 tsp (I use Eastern brand)
  • Turmeric powder - ¼ tsp
  • Plain curd or yogurt - ¼ cup
  • Salt to taste
Grind together:
  • Tomato - 1
  • Green chillies - 2-3 or to taste
  • Ginger - a 2” piece
  • Garlic - 1 tsp minced or 4 cloves
  • One fat bunch of coriander leaves
Step One - Preparing the rice
  1. Wash and soak the basmati rice in a pressure pan or rice cooker pan for 20 mins
  2. Heat 1 tbsp ghee in a pan and add the whole spices - cumin seeds, cinnamon, cloves, cardamom, and bay leaf
  3. On low heat, roast for 30 seconds or until browned and fragrant
  4. Take the soaked rice - I use 1:2 ratio of rice:water to cook it to the right consistency
  5. Add the roasted spices over this along with 3 tbsp of chopped coriander and mint leaves
  6. Cook for 10-15 min in the pressure cooker or as usual in the rice cooker. I always use the rice cooker since it's hands-off and you don't worry about when it's done, overcooking, etc
Step Two - Cooking the potatoes
  1. You can follow any method you prefer to cook the potatoes. The options are to pressure cook them for 2 whistles, steam or boil in water until a fork inserted goes in smoothly
  2. Cool, peel, and set aside
Step Three - Making the spice paste
  1. Grind together - tomato + green chillies + ginger + garlic + a fistful of coriander leaves to a smooth paste.
  2. Set aside
Step Four - Cooking the biryani
  1. Heat the remaining 2 tbsp of ghee in a large pan
  2. Add the peeled potatoes and toss and saute until the potatoes turn a light golden brown
  3. Drain and set aside the potatoes
  4. Add the sliced onions to the remaining ghee and on medium-low heat, fry until golden brown
  5. Set aside some fried onions for garnishing later
  6. Add the ground masala paste to the remaining onions. Mix well.
  7. Now add the curd and mix again, keeping the heat low
  8. When the mixture begins to bubble, add the spice powders - chilli, turmeric, coriander, cumin, and biryani masala
  9. Mix and cook for 3-4 mins, adding salt as well
  10. Add the fried potatoes and mix again well until they are coated with the masala
  11. Now add the cooked rice to this and mix gently to combine
  12. Pat down the biryani in the pan itself, turn off heat, and keep covered for 1-2 hours or until ready to serve
  13. Before serving add more chopped coriander leaves and the reserved fried onions on top
Recipe by Edible Garden at