Potato Biryani Recipe – Authentic Indian Dum Biryani with Saffron & Rose Water

Last Updated on 2 months by Neha Deshmukh

Potato Biryani Recipe – Authentic Indian Dum Biryani with Saffron & Rose Water

Hey everyone! If you’re anything like me, biryani is comfort food defined. There’s just something magical about those fragrant layers of rice, spices, and tender goodness. Today, I’m sharing my go-to recipe for Aloo Biryani – a classic potato biryani that’s bursting with flavour. It takes a little time and patience, but trust me, the results are so worth it. I first made this for a family gathering and it was an instant hit!

Why You’ll Love This Recipe

This isn’t just any potato biryani. We’re making a proper dum biryani, which means slow-cooking the layers to infuse every grain of rice with incredible flavour. The saffron and rose water add a touch of luxury, and the perfectly fried potatoes? Divine. It’s a little bit of a project, but perfect for a special occasion or when you’re craving something truly special.

Ingredients

Here’s what you’ll need to create this aromatic masterpiece:

• 1.5 cups basmati rice (about 300g)
• 5 cups water
• 1 teaspoon salt
• 1 small tej patta (Indian bay leaf)
• 2 cloves
• 2 green cardamoms
• 1 inch cinnamon stick
• 3-4 strands of mace
• 2 green chillies
• 0.25 cup chopped coriander leaves
• 2 tablespoons chopped mint leaves
• 0.5 inch ginger
• 5 garlic cloves
• 0.33 cup curd (yogurt)
• 3 tablespoons ghee
• 250 grams baby potatoes
• 15 cashews
• 0.5 tablespoon raisins
• 1 black cardamom
• 1 cup sliced onions
• 1 medium tomato
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon biryani masala
• 1 pinch saffron
• 2 teaspoons rose water

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani:

• Basmati Rice Quality: Seriously, this matters. Look for aged basmati rice – it’s longer-grained and less likely to get mushy. I prefer the extra-long grain variety.
• Ghee vs. Oil: Ghee adds a richness and flavour that oil just can’t match. It’s traditional for a reason! But if you’re avoiding ghee, a neutral oil like sunflower or canola will work in a pinch.
• Regional Spice Blend Variations: Biryani masalas vary a lot by region. Feel free to use your favourite brand, or even make your own! Some blends include more fennel, star anise, or nutmeg.
• Saffron Quality & Use: A little saffron goes a long way. Make sure you’re using good quality saffron – it should have a vibrant colour and a distinct aroma. Soaking it in warm water helps release its flavour and colour.
• Rose Water Authenticity: Use pure rose water, not rose flavouring. You can find it at Indian grocery stores or online. It adds a beautiful floral note, but a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rice Prep: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for at least 30 minutes. This helps the grains cook evenly. Then, boil the rice with the whole spices (tej patta, cloves, green cardamoms, cinnamon, mace) and salt until it’s about 75% cooked. Drain and set aside.
2. Spice Paste: While the rice is soaking, blend the green chillies, coriander, mint, ginger, garlic, and yogurt into a smooth paste. Add a splash of water if needed to get it moving.
3. Fry the Goodies: Heat ghee in a pan and shallow fry the baby potatoes until they’re golden brown and slightly crispy. Set aside. Fry the cashews and raisins separately until golden. Be careful not to burn them!
4. Building the Base: In a large, heavy-bottomed pot (a Dutch oven works great), heat ghee. Add the black cardamom and sauté for a minute. Add the sliced onions and caramelize them until they’re a beautiful golden brown. Reserve about half of the fried onions for garnish.
5. Tomato Time: Add the chopped tomatoes to the remaining onions and cook until they’re soft and mushy. Stir in the turmeric powder, red chili powder, coriander powder, and the spice paste. Cook for a few minutes until the oil starts to separate.
6. Simmer the Gravy: Add water to the gravy and bring it to a simmer. Add salt and half of the fried potatoes. Let it simmer until the gravy has thickened slightly.
7. Layering Magic: Now for the fun part! Layer the biryani in the pot: start with a layer of the gravy, then a layer of rice, followed by the remaining fried potatoes, cashews, raisins, and the reserved fried onions. Sprinkle the saffron water over the top.
8. Dum Cooking: Seal the pot tightly with foil (or a tight-fitting lid). Place it on low heat and dum cook for 30 minutes. This is the key to a flavourful biryani! After 30 minutes, turn off the heat and let it rest for 5-7 minutes before opening.

Expert Tips

Want to take your biryani to the next level? Here are a few pro tips:

• Perfect Rice Texture: Don’t overcook the rice during the initial boiling stage. It should be about 75% done, as it will finish cooking during the dum process.
• Achieving the ‘Dum’ Effect: The ‘dum’ effect is all about trapping steam inside the pot. Make sure the lid is sealed tightly to prevent steam from escaping. You can even place a heavy object on top of the lid for extra security.
• Avoiding Biryani Sticking: A heavy-bottomed pot is essential to prevent the biryani from sticking. You can also lightly grease the bottom of the pot with ghee before layering.
• Potato Frying Technique: Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get crispy and golden brown.

Variations

Biryani is surprisingly versatile! Here are a few ways to customize it:

• Vegan Potato Biryani: Substitute the ghee with a plant-based oil and use a plant-based yogurt alternative.
• Gluten-Free Potato Biryani: This recipe is naturally gluten-free! Just double-check the ingredients in your biryani masala to ensure they don’t contain any gluten.
• Spice Level Adjustments: For a milder biryani, reduce the amount of green chillies and red chili powder. For a spicier biryani, add more! My friend loves to add a pinch of cayenne pepper.
• Festival Adaptations: This biryani is perfect for Eid or Diwali celebrations. You can add other vegetables like peas or carrots for extra colour and flavour.

Serving Suggestions

Biryani is a complete meal in itself, but here are a few accompaniments to make it even more special:

• Raita Pairings: A cooling raita (yogurt dip) is the perfect counterpoint to the spicy biryani. Cucumber raita or onion raita are both great choices.
• Salad Suggestions: A simple onion and tomato salad with a squeeze of lemon juice adds a refreshing touch.
• Accompaniments: Papadums (crispy lentil wafers) and a side of pickle are also delicious with biryani.

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of potato? While baby potatoes are traditional, you can use other waxy potatoes like Yukon Gold. Just cut them into bite-sized pieces.
• What is ‘Dum’ cooking and why is it important? ‘Dum’ cooking is a slow-cooking technique where the food is cooked in a sealed pot, trapping steam inside. It’s essential for biryani because it allows the flavours to meld together and the rice to cook perfectly.
• Can I make this biryani ahead of time? You can prepare the gravy and fry the potatoes ahead of time. But it’s best to assemble and dum cook the biryani just before serving.
• How do I adjust the spice level? Reduce or increase the amount of green chillies and red chili powder to adjust the spice level.
• What is the best type of rice to use for biryani? Aged basmati rice is the best choice for biryani. It’s long-grained, fragrant, and cooks up fluffy.

Enjoy! Let me know how it turns out in the comments below. Happy cooking!