Potato Biryani

Potato Biryani

A tasty recipe, which I use to prepare for surprise guests.



  1. 1 Cup Basmati Rice
  2. 1 Tablespoon Ginger Garlic Paste
  3. 1/2 Cup onion (chopped/sliced)
  4. 2 Green Chilli
  5. 2 Tablespoons Tomato Paste
  6. 3 Clove
  7. 1 Cinnamon Stick
  8. 1 Teaspoon Fennel Seed
  9. 2 Coriander Leaves (chopped) Stalk
  10. 1/2 Cup Oil
  11. To Taste Salt
  12. 4 Potato
  13. 3 Tablespoons Curd
  14. 1/4 Teaspoon Turmeric Powder
  15. 1 Teaspoon Chilli Powder
  16. 1 Teaspoon Coriander Powder
  17. 1 Teaspoon Rice Flour
  18. 1 Teaspoon Besan Flour
  19. To Taste Salt


30 mins
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    Wash the potatoes, peel the skin and cube it. In a bowl, add cubed potatoes and all the ingredients under the heading marinate. Marinate it for 15-30 minutes.

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    Heat the oil for deep frying the potatoes. Add the marinated potatoes and deep fry until potatoes turn golden brown. Drain the excess oil by placing it in a paper towel.

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    Heat 3 tablespoons of oil in a pressure cooker. Add cinnamon, cloves, fennel seeds, onion, ginger garlic paste and saute for a few minutes. Add tomato paste and coriander leaves; saute for 2 minutes. Then add fried potatoes, rice, salt, enough water and pressure cook for 3 whistles.

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    Before serving add 1 tablespoon of ghee in the rice for extra flavour. Serve with Onion Raita.

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