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Hyderabadi Aloo Biryani

Print version of Hyderabadi Aloo Biryani
Hyderabadi Aloo Dum Biryani with Capsicum Tomato Curry

There is something really good about Vizag weather since the past few days. Pleasant cool weather during peak summer season is very unusual and called for leisure vegetarian cooking with warming flavors. Aloo Biryani and Capsicum Tomato curry was our meal this afternoon. Every day ingredients are all you need to prepare Aloo Biryani and it takes less than an hour to prepare. Do garnish with caramelized onions for that extra oomph to the biryani. :)

Hyderabadi Aloo Biryani Recipe

Prep & Cooking: 45-50 mts

Serves 5-6 persons

.

Ingredients:

3 potatoes, peeled, cube and saute in 1 1/2 tbsps of ghee for 8-10 mts till light brown

1 large onion, finely sliced

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

1 tbsp oil

1 cup thick curd/yogurt

4 green chillis, make a small slit in them

1/2 tbsp ginger garlic paste

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd/haldi

1/2 tbsp coriander pwd

salt as required

pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts

Biryani Masala – dry roast for 2-3 mts and powder:

2 cloves

1/2″ cinnamon stick

2 elaichi/cardamom

1/4 star anise

1/4 tsp shah jeera

4 pepper corns

Ingredients to cook rice:

2 cups Basmati rice

3 cloves

3 cardamoms

1/2″ cinnamon stick

1 marathi mogga

1 bay leaf

5-6 mint leaves

1/2 tbsp oil

3/4 tbsp salt

water as required

1 In a bowl, add green chillis, mint leaves, coriander leaves and ginger garlic paste, red chilli pwd, turmeric pwd, coriander pwd, biryani masala pwd and salt and combine well. Add the sauteed potato cubes and yogurt and combine. Marinate for 30 mts.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens.
6 Next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 3 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions and serve hot with raita and curry of your choice.

Hyderabadi Aloo Biryani Recipe

Prep time: 15 min
Cook time: 30 min
Yield: 6
Main Ingredients: basmati rice potato yogurt

There is something really good about Vizag weather since the past few days. Pleasant cool weather during peak summer season is very unusual and called for leisure vegetarian cooking with warming flavors. Aloo Biryani and Capsicum Tomato curry was our meal this afternoon.

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By • May 23rd, 2010 • Category: All Recipes, Hyderabadi Recipes, Indian Rice recipes, Indian Vegetarian Recipes

  • http://www.meesosweetandspicy.blogspot.com meeso

    Wow, looks delicious, I have bookmarked!

  • shaikhmohammed

    here i wud like to know about biryani masala. do you need to saute or dry roast whole garam masala or not? otherwise it is excellent. thanks

    • http://sailusfood.com Sailu

      Updated the recipe. Dry roast the spices for 2 mts and make a fine powder.

  • Minu

    Kind of makes me want it eat it right NOW ! Thanks Sailu, I had been looking for a good Hyd biryani recipe for quite some time.

  • http://gaurigharpure.blogspot.com Gauri

    looks delicious, as usual.. btw, i tried making dahi bhindi. put more dahi, so couldn’t get it quite right. but won’t go wrong the next time. :)

  • indhu

    hi sailu,

    i tried out ur receipe,but it was a total failure :(
    do u boil the potatoes before sauting it?i did not boil it before and the potatoes were raw at the end.the masala was also raw after the dum.
    any idea where i wud have gone wrong?

    • http://sailusfood.com Sailu

      Basically the original recipe calls for deep frying the potato cubes before marinating with yogurt and spices. I avoided marinating and sauteed the potato cubes in ghee till they turned light brown approx 10 mts. In the biryani vessel that you will layer the rice and potato, first drizzle some oil, add the potato cubes along with marination and half a cup of water and cook till the potatoes turn tender and the gravy thickens. Then follow rest of the procedure. I have updated the recipe. Sorry for the inconvenience.

  • Praveena

    Thanks sailu garu for a lovely vegetarian dish! Can the same concept be applied to make veg briyani (saute carrots, beans and other vegies along with the aloo?)

    • http://sailusfood.com Sailu

      Yes, you can follow the same procedure for vegetable biryani also. Saute other vegetables along with aloo and follow rest of the procedure.

  • http://mharorajasthanrecipes.blogspot.com/ Priya (Yallapantula) Mitharwal

    Can I come to dinner to your place tonight? I am loving the pic :)

  • Pavani

    Hi Sailu,

    I have been viewing your site for long time and made some of the dishes too. I like the way you put in details and pictures.
    Wonderful biryani, very apt for cold weather. I heard from couple of friends about using microwave for the “Dum” part. Anybody who used it can enlighten others. Tava version makes tava messy and tough to clean.

  • Aparna

    Sailu garu can you give us the recipe for the Capsicum tomato curry you mentioned above? Thank you.

    • http://sailusfood.com Sailu

      Will post the recipe sometime today, Aparna garu.

      • Aparna

        Thanks so much Sailu garu. I truly admire your passion for maintaining this blog and giving us such fabulous andhra recipes to try. First I tried your chicken balls for my son’s bday party and it was such a hit so I come back to your site for every new dish I want to try. God bless you!

  • http://hemavinsamayaldiary.blogspot.com Hema

    Briyani is awesome. Capsicum Tomato Curry looks colorful and please post the recipe soon.

  • Anu

    Hi
    I regularly follow ur recipes and have tried out many of them and they all turned out very gud….can u pls post the recipe for the capsicum tomato curry….it looks so gud…

    • http://sailusfood.com Sailu

      Just posted Capsicum Tomato curry recipe.

  • Anisha

    Hi
    I regularly follow ur recipes n jus now tried both of ur recipes(aloo biryani and capsicum curry) but capsicum turned to be yummy but the biryani is slightly raw n also the potato cubes r not cooked cud u pls tell me where i made the mistake so tht it wont happen again…apart from tht the taste is good….

    • http://sailusfood.com Sailu

      The next time you prepare the biryani, deep fry the potato cubes and marinate and follow the rest of the procedure.

  • Balu

    Sailugaru, I finally made this recipe for 10 people. It came out fantastic and my friends loved it. Thank you for posting.

  • Annwesa

    Hi Sailu,

    Can u please tell me what’s marathi mogga and star anise?

  • jyothi

    Hi Sailu,
    I don’t have an iron tava, will non-stick tava be fine? please reply,I am planning to try this recipe today.

    • http://sailusfood.com Sailu

      You can use a non stick tava, Jyothi.

  • jyothi

    hi sailu,
    your recipe rocks !!!!! all my guests loved the biryani and curry. Thanks a ton for sharing such wonderful recipe.Our party was a great success, Thanks to you.

  • Sneha

    Hi Sailu,

    All the biryanis came out very well…in fact the best ones I had ever tasted.
    I have been following your posts from the past one year. I have never made a comment. Today, somehow I made an attempt to comment. No matter whatever dish I try that u posted, turns out very well. Am so happy that u chalk out the minute details. An amateur like me can make wonders. Thanks a lot for all your postings.

    Do let me know if you are publishing a book…I’ll be first one to purchase. Am also happy to boast that we both are from same place – VIZAG.

    Thanks,
    Sneha

  • sangeetha

    Hi Sailu,
    I tried your aloo dum biriyani, it tasted very good and my 3 years old son loves it. I made the potatoes slices to be thin but still its good. Expecting more vegetarian eggless recipe from you.
    Thanks as always
    Sangeetha

  • SI

    Hi Sailu,

    Is there a substitute for yogurt in biryani recipes. My son is lactose intolerent. We enjoy your recipes..

    Thank you

    • http://sailusfood.com Sailu

      There is no substitute for yogurt in biryani. Alternately, use 2-3 tbsps of lemon juice to marinate the chicken. Happy to note you enjoy the recipes.

  • Lata

    Hi Sailu

    Thanks for sharing the above recipe… I prepared it at my home. We all enjoyed well.

    Regards
    Lata

  • Bhavani

    Hi Sailu Garu

    You are simply wonderful, we are very fortunate to access the recipes. I live in Australia, don’t have a Tawa.
    Can you please blog the recipe to make vegetable, chicken biryani without using a Tawa.
    I have tried making most of ur recipes and they taste simply delicious. Thank you

    Regards

    Bhavani

  • Anand Swati

    Thank you so much for this recipe. I’m not the kind of person who labours too much over her cooking and so had thought that I would never make a biryani. But I read this recipe and made this for my husband (a Hyderabadi) for the first time today and he loved it. I fell in love with aroma wafting in the kitchen even as I started making it and of course, the end product :)

  • Anand Swati

    Thank you so much for this recipe. I’m not the kind of person who labours too much over her cooking and so had thought that I would never make a biryani. But I read this recipe and made this for my husband (a Hyderabadi) for the first time today and he loved it. I fell in love with aroma wafting in the kitchen even as I started making it and of course, the end product :)

  • Anand Swati

    Thank you so much for this recipe. I’m not the kind of person who labours too much over her cooking and so had thought that I would never make a biryani. But I read this recipe and made this for my husband (a Hyderabadi) for the first time today and he loved it. I fell in love with aroma wafting in the kitchen even as I started making it and of course, the end product :)

  • Sandhyapamulapati

    hello shylajagaru,
    i hav tried lot of veg andhra recipes and i am very satisfied.u hav put it in a simple and attractive way.keep it up.can u please post dappalam and pulusu or pullagoora recipes.

  • Deethi

    I did ur aloo biryani it is burnt at bottom & aloo remained raw .Pls, is there any tip for this.I love the recipe in the picture.