Baby Potato Biryani Recipe – Authentic Indian Dum Style

Last Updated on 2 months by Neha Deshmukh

Baby Potato Biryani Recipe – Authentic Indian Dum Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a biryani recipe that’s a little different, a little special. And trust me, this Baby Potato Biryani is it. I first stumbled upon this recipe while trying to use up some leftover baby potatoes, and it quickly became a family favourite. It’s all the comforting flavour of a traditional biryani, but with a fun, slightly unexpected twist. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average biryani. The tender baby potatoes soak up all those beautiful spices, creating a flavour explosion in every bite. It’s surprisingly easy to make, even though it feels fancy, and the ‘dum’ cooking method locks in all the aromas. Plus, it’s a great way to enjoy biryani without spending hours layering everything perfectly. Honestly, it’s a weeknight winner and a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to create this delicious Baby Potato Biryani:

• 16 baby potato
• 2 tbsp oil
• 1 cup curd (plain yogurt)
• 0.5 tsp coriander powder
• 0.5 tsp Kashmiri red chilli powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp biryani masala
• 2 tsp lemon juice
• 1 cup basmati rice
• 3 tbsp peas

Ingredient Notes

Let’s talk ingredients! A few things make this biryani sing.

• Kashmiri Red Chilli Powder: This isn’t about heat, it’s about colour. It gives the biryani that gorgeous, vibrant red hue without making it overly spicy. If you can’t find it, regular chilli powder will work, but you might want to reduce the amount.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter flavour that’s essential to a good biryani. Crumble it between your palms before adding to release its aroma.
• Biryani Masala: Now, this is where things get interesting. Every region (and every family!) has their own blend. You can find pre-made mixes, or make your own. I like to add a pinch of cardamom and mace to mine.
• Basmati Rice: This is the king of biryani rice! Look for aged basmati for the best flavour and texture. Soaking the rice beforehand is key to getting those fluffy, separate grains.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s roast those potatoes. Peel and toss the baby potatoes in oil until they’re golden brown and slightly crispy. Set them aside – we’ll come back to them later.
2. Now for the marinade. In a bowl, blend mint, coriander, garlic, ginger, and a green chilli into a smooth paste. Mix this with the curd, coriander powder, Kashmiri red chilli powder, kasuri methi, biryani masala, and lemon juice.
3. Add the roasted potatoes to the marinade and give them a good coating. Let them marinate for at least 30 minutes – the longer, the better!
4. While the potatoes are marinating, let’s prep the rice. Boil water with a few whole spices (cardamom, cloves, cinnamon stick) and par-cook the soaked basmati rice for about 5-7 minutes. Drain and set aside. We don’t want fully cooked rice, just partially done.
5. Time for the gravy! In a heavy-bottomed pot (a Dutch oven works great), heat some oil or ghee. Temper whole spices (bay leaf, cinnamon, cloves, cardamom) until fragrant. Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste, followed by chopped tomatoes. Cook until the tomatoes are soft and mushy.
6. Add the marinated potatoes to the gravy and cook for a few minutes, allowing the flavours to meld.
7. Now for the layering! Spread the partially cooked rice evenly over the potato gravy. Sprinkle with peas, fried onions (if using), chopped fresh herbs (mint and coriander), a splash of saffron milk (a pinch of saffron soaked in warm milk), and a drizzle of ghee.
8. This is the crucial part: the ‘dum’ cooking. Seal the pot tightly with dough (made from flour and water) or heavy-duty foil. Place the pot on low heat and cook for 20 minutes. This slow cooking process is what makes the biryani so incredibly flavourful.

Expert Tips

• Don’t open the lid during dum cooking! Trust me, resist the temptation.
• If you’re using foil, make sure it’s tightly sealed to trap the steam.
• For extra flavour, add a tablespoon of rose water or kewra water to the saffron milk.

Variations

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative and use oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your biryani masala blend to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the amount of chilli powder and omit the green chilli.
  • Medium: Use the recipe as is.
  • Hot: Add an extra green chilli or a pinch of cayenne pepper.

Festival Adaptations

This biryani is perfect for special occasions! My family loves to make it for Eid and Diwali. It’s a festive dish that’s sure to impress.

Serving Suggestions

Serve hot with a side of raita (yogurt dip) and sliced onions. A simple salad also complements the biryani beautifully.

Storage Instructions

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

FAQs

What is the best type of rice to use for Biryani?

Basmati rice is the way to go! It’s long-grained, fragrant, and cooks up fluffy. Aged basmati is even better.

Can I make this Biryani without using a dum cooker?

Absolutely! A heavy-bottomed pot sealed with dough or foil works just as well.

How can I adjust the spice level of this Biryani?

Adjust the amount of chilli powder and green chillies to your liking.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores, or online.

Can I pre-marinate the potatoes overnight for a more intense flavor?

Yes, definitely! Overnight marination will result in even more flavourful potatoes.

How do I prevent the rice from sticking to the bottom of the pot during dum cooking?

Make sure your gravy isn’t too dry, and use a heavy-bottomed pot. You can also place a flat griddle or tawa under the pot to distribute the heat evenly.

Enjoy! I hope you love this Baby Potato Biryani as much as my family does. Let me know how it turns out in the comments below!