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Hyderabadi Aloo Biryani

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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
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2/20/13 Dum Aloo Biryani, Aloo Biryani Recipe, Aloo Dum Biryani Recipe » All Recipes Hyderabadi Recipes Indian Rice recipes Indian Vegetarian Recipes Ind…

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

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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.
www.sailusfood.com/2010/05/23/hyderabadi-aloo-biryani/ 4/8
2/20/13 Dum Aloo Biryani, Aloo Biryani Recipe, Aloo Dum Biryani Recipe » All Recipes Hyderabadi Recipes Indian Rice recipes Indian Vegetarian Recipes Ind…

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Tagged as: aloo, biryani, Hyderabadi Recipes
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250 35 share 9 Like 43 3 133

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

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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....

2 years ago 3 Likes Like Reply

Sailu

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

2 years ago in reply to Anisha Like Reply

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.

5 days ago Like Reply

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.

2 months ago Like Reply

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 :)

1 year ago Like Reply

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