Potato & Rice Dum Biryani Recipe – Authentic Indian Festival Recipe

Last Updated on 4 months by Neha Deshmukh

Potato & Rice Dum Biryani Recipe – Authentic Indian Festival Recipe

Hey everyone! There’s something truly special about a good biryani, isn’t there? It’s the kind of dish that instantly elevates any occasion, from a simple weeknight dinner to a grand festival celebration. Today, I’m sharing my family’s recipe for Potato & Rice Dum Biryani – a comforting, flavourful dish that’s been a staple in our home for generations. I first made this for a Diwali gathering, and it was a huge hit! It’s a little bit of effort, but trust me, the results are absolutely worth it.

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a beautiful harmony of fluffy basmati rice, tender potatoes, and a fragrant blend of spices, all cooked together on ‘dum’ – a slow steaming process that infuses every grain with incredible flavour. It’s a vegetarian delight that even meat-lovers will adore. Plus, it’s perfect for festive occasions like Eid or Diwali, or simply when you want to treat yourself to something truly special.

Ingredients

Here’s what you’ll need to create this delicious Potato & Rice Dum Biryani:

• 3 potatoes
• 1 ½ tbsp ghee (plus 2 tbsp extra)
• 1 large onion
• 1 tbsp coriander leaves
• 1 tbsp pudina (mint) leaves
• 1 tbsp oil
• 1 cup thick curd/yogurt
• 4 green chillies
• ½ tbsp ginger garlic paste
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• ½ tbsp coriander powder
• 1 pinch saffron
• 3 tbsp luke warm milk
• 2 cloves
• ½ inch cinnamon stick
• 2 cardamom
• ¼ star anise
• ¼ tsp shah jeera
• 4 pepper corns
• 2 cups Basmati rice
• 1 bay leaf
• 5-6 mint leaves

Ingredient Notes

Let’s talk ingredients! A few things make this biryani truly special:

• Ghee: Don’t skimp on the ghee! It adds a richness and flavour that butter just can’t replicate. It’s a cornerstone of Indian cooking, and this biryani is no exception.
• Basmati Rice: Using good quality aged Basmati rice is key. It should be long-grained and fragrant. I prefer the extra-long grain variety.
• Saffron: A pinch of saffron adds a beautiful colour and subtle aroma. Soak it in warm milk to extract the maximum flavour and colour.
• Shah Jeera: Also known as black cumin, shah jeera has a slightly smoky flavour that adds depth to the biryani. It’s a bit harder to find, but it really makes a difference. (Don’t worry, I’ve included a substitution tip in the FAQs!)
• Spice Blends: Feel free to adjust the spice levels to your liking. Some families add a pinch of garam masala, while others prefer to keep it simple.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the potatoes. Peel and cube the potatoes, then toss them with green chillies, chopped coriander and pudina leaves, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, and yogurt. Give it a good mix and let it sit for at least 30 minutes. This allows the flavours to really penetrate the potatoes.
2. While the potatoes are marinating, let’s parboil the rice. Wash the basmati rice thoroughly until the water runs clear. In a large pot, combine the rice with whole spices – cloves, cinnamon stick, cardamom, pepper corns, bay leaf, and shah jeera. Add enough water to cover the rice by about an inch. Bring to a boil, then reduce the heat and simmer for about 5-7 minutes, until the rice is about half-cooked. Drain the rice and set aside.
3. Now, for the caramelized onions. Heat ghee and oil in a heavy-bottomed pot. Slice the onion thinly and fry in the ghee until golden brown and crispy. This takes patience, but it’s so worth it! Reserve a handful of the caramelized onions for garnish.
4. Time to layer! In the same heavy-bottomed vessel, start with a layer of the marinated potatoes, followed by a layer of the parboiled rice. Drizzle with the saffron milk and sprinkle with some of the caramelized onions. Repeat the layers, ending with a layer of rice.
5. Seal the deal! Cover the pot with a tight-fitting lid. You can even seal the edges with dough to ensure no steam escapes. This is crucial for achieving the perfect ‘dum’.
6. Cook on ‘dum’ for 15 minutes on low heat.
7. Finally, turn off the heat and let the biryani rest for 5 minutes before fluffing it gently with a fork. Garnish with fresh coriander leaves and the reserved caramelized onions.

Expert Tips

• Don’t overcook the rice during the parboiling stage. It should be about 50% cooked, as it will continue to cook during the ‘dum’ process.
• Using a heavy-bottomed pot is essential to prevent the biryani from sticking and burning.
• Be patient with the caramelizing of the onions. Low and slow is the key to achieving that perfect golden-brown colour and flavour.

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil and the yogurt with a plant-based yogurt alternative.
• Spice Level Adjustment: Adjust the number of green chillies and the amount of red chilli powder to suit your preference.
• Festival – Eid/Diwali – Specific Adaptations: For Eid, you can add fried onions and chopped nuts like cashews and almonds for extra richness. For Diwali, a touch of rose water can add a festive aroma.
• Gluten-Free Notes: This recipe is naturally gluten-free!

Serving Suggestions

Serve this Potato & Rice Dum Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with a side of mirchi ka salan (chilli curry).

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

Q: What type of potatoes work best for this biryani?

A: I prefer using Yukon Gold or red potatoes. They hold their shape well during cooking and have a lovely creamy texture.

Q: Can I use a different type of rice?

A: While Basmati rice is traditional, you can use other long-grain rice varieties in a pinch. However, the flavour and texture won’t be quite the same.

Q: How do I achieve the perfect ‘dum’ without a traditional heavy-bottomed pot?

A: If you don’t have a heavy-bottomed pot, you can use a Dutch oven or a thick-bottomed casserole dish. Make sure the lid fits tightly, and you can seal the edges with dough to prevent steam from escaping.

Q: What is Shah Jeera and can I substitute it?

A: Shah Jeera (black cumin) has a unique smoky flavour. If you can’t find it, you can substitute it with regular cumin seeds, but it won’t have the same depth of flavour.

Q: Can this biryani be made ahead of time?

A: You can marinate the potatoes and parboil the rice ahead of time. However, it’s best to assemble and cook the biryani just before serving for the best flavour and texture.

Q: How can I adjust the spice level?

A: Easily! Reduce the number of green chillies or the amount of red chilli powder. You can also remove the seeds from the green chillies to reduce their heat.

Enjoy making this delicious Potato & Rice Dum Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!