Potato & Pea Biryani Recipe – Authentic Indian Rice Dish

Last Updated on 2 months by Neha Deshmukh

Potato & Pea Biryani Recipe – Authentic Indian Rice Dish

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. Today, I’m sharing my go-to recipe for a comforting and flavorful Potato & Pea Biryani. It’s a classic Indian rice dish that’s surprisingly easy to make, even for beginners. I first made this when I was craving something cozy and flavorful, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Potato & Pea Biryani is more than just a meal; it’s an experience. It’s packed with fragrant spices, tender potatoes, sweet peas, and fluffy basmati rice. Plus, it’s a one-pot wonder thanks to the rice cooker, making cleanup a breeze! It’s perfect for a weeknight dinner or a festive gathering.

Ingredients

Here’s what you’ll need to create this delicious biryani:

• 1 cup Basmati rice
• 3 medium Potatoes, cubed
• A fistful of Green peas (about 1/2 cup)
• 2 Green chillies, slit
• 1/2 tsp Red chilli powder
• As needed Salt
• 2 cups Water
• 2 tsp Ghee
• 2 tbsp Cooking oil
• 1 tbsp Ghee
• 1 inch Cinnamon stick
• 2 Cloves
• 1 Cardamom pod
• 1 Biryani leaf
• 1 Big onion, sliced
• 1 Tomato, chopped
• 1/2 Big onion, finely chopped
• 2 Green chillies, slit
• 1 inch Ginger, roughly chopped
• 5 cloves Garlic, roughly chopped
• 1/4 tsp Fennel seeds
• 3 tbsp chopped Mint + coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this biryani:

• Basmati Rice: Seriously, use good quality basmati rice. It makes all the difference. Look for aged basmati – it’s longer-grained and less likely to get mushy.
• Ghee vs. Oil: Ghee adds a beautiful richness and aroma. I love using a combination of ghee and oil, but you can use all ghee if you’re feeling indulgent!
• Spice Variations: Feel free to experiment! If you want a vibrant red color, a pinch of Kashmiri chili powder is fantastic.
• Biryani Leaf: This adds a unique fragrance. You can find it at most Indian grocery stores. If you can’t find it, don’t worry, the biryani will still be delicious, but it adds a lovely depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in water for about 20 minutes. This helps the grains cook up fluffy. While the rice is soaking, prep your veggies – peel and cube the potatoes, slice the onion, chop the tomato, and slit the green chilies.
2. If you like a really flavorful biryani, grind the onion, green chilies, ginger, garlic, and fennel seeds into a smooth paste. Don’t have time? No problem! You can skip this step and use about 1.5 tsp of ginger-garlic paste with a good crush of fennel seeds later on.
3. Drain the soaked rice well. Now, let’s get the rice cooker going! Heat the ghee in the rice cooker pan and roast the rice for about 2 minutes. This gives it a lovely nutty flavor.
4. Add the oil and ghee to the center of the rice cooker pan. Toss in the cinnamon stick, cloves, cardamom pod, and biryani leaf. Sauté for just a second – you want to release their aroma, not burn them.
5. Add the sliced onions and green chilies. Sauté until the onions turn translucent and slightly golden.
6. Mix in the ground paste (or the ginger-garlic paste and crushed fennel seeds) and red chili powder. Cook until the raw aroma disappears – this usually takes a few minutes.
7. Add the chopped tomatoes and salt. Cook until the tomatoes soften and become mushy.
8. Pour in the water and add the mint and coriander leaves. Bring everything to a boil.
9. Gently add the roasted rice. Cook in the rice cooker until it’s done – it will automatically switch to the “warm” mode when it’s ready.
10. Fluff the biryani gently with a fork and serve hot with a side of raita!

Expert Tips

• Don’t overcook the rice! Mushy biryani is a sad biryani.
• Layering flavors is key. Don’t rush the sautéing process.
• Let it rest. Allowing the biryani to rest for 5-10 minutes after cooking helps the flavors meld together.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to 1/4 tsp and remove the green chilies.
  • Medium: Use the recipe as is.
  • Spicy: Add an extra 1/4 tsp of red chili powder and use 3-4 green chilies.
• Festival Adaptations: My family loves making this for Eid and Diwali – it’s a festive and flavorful dish that everyone enjoys.

Serving Suggestions

Biryani is a complete meal on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita: A cooling yogurt dip.
• Salad: A simple onion and cucumber salad.
• Pickle: A tangy Indian pickle.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?

Basmati rice is the gold standard for biryani. Its long grains and delicate flavor make it perfect for absorbing all those delicious spices.

Can I make this biryani without a rice cooker?

Absolutely! You can make it in a heavy-bottomed pot on the stovetop. Just follow the same steps, but reduce the water to 1.5 cups and cook on low heat until the rice is cooked through.

How can I adjust the spice level of this biryani?

Easily! Adjust the amount of red chili powder and the number of green chilies to your liking.

What is the purpose of soaking the rice before cooking?

Soaking the rice helps it cook up fluffier and prevents it from becoming sticky.

Can I add other vegetables to this potato and pea biryani?

Definitely! Carrots, beans, and cauliflower are all great additions.

What is a Biryani Leaf and where can I find it?

Biryani leaf (also known as Tej Patta) is an aromatic leaf used in Indian cooking. You can find it at most Indian grocery stores.

How do I prevent the biryani from sticking to the bottom of the rice cooker?

Make sure to use enough oil and ghee, and don’t stir the biryani while it’s cooking.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!