Potato Biryani | Spiced Potato Rice
I had a gym trainer. She told me to give up Rice. So I fired her. 😛 One of the things I pray for is to have Rice in my life every single day! 😀 I’m a hardcore Rice fanatic. I seriously oppose those who try to demonize Rice. I cannot survive on Salads for lunch or dinner. My mind gets numb without the carbs from Rice. So well acquainted I am with most kinds of rice that I can cook them any way I desire! Biryani is one of my favorite Rice dishes.
Ever since I tried the Biryani powder, I love making instant Biryani at home. This just happens to be a quick Biryani I made with the Biryani powder. You could get the ready made mix from any Indian stores or make it yourself at home. Since I had a bunch of baby potatoes at home, I skipped the veggies and just made a Potato Biryani. I personally loved the crunchy potatoes with the spiced rice! 🙂
Let’s get started.
Soak the rice in warm water for 20-30 minutes.
If using frozen peas, run it through water & let it thaw in warm water for 15-20 minutes
Wash & scrub your baby potatoes well. (If you have huge potatoes, cut them into cubes). Fill the pot with water and salt, add potatoes & cook until the potatoes are soft and fully cooked through. (I used a pressure cooker) Then PEEL the skin off.
To a (non stick) skillet, heat oil, add the Potatoes, a bit of turmeric powder, Biryani Masala & salt
Let that cook for around 10-12 minutes, mixing occasionally until the potatoes have a slightly crispy texture.
You can continue to fry them in the pan for a further 15 minutes until they re nice & crunchy. But since I have an oven, I decided to bake them to save Skillet time! 😉 Bake @ 200 C / 400 F for 20 minutes.
TO a blender, add 1 clove of garlic, a blanched tomato, some mint leaves & 3-4 pistachios (or any kind of nut).
Blend to a smooth paste.
Mix the paste with water to get enough water to cook the rice & keep aside.
To the same skillet, add oil, green chilli, cinnamon & cloves. Fry till an aroma starts coming
Add sliced onions
Fry till they are slightly golden brown
Add the thawed peas
Add the spices – Biryani Masala & Turmeric Powder
Mix well and fry for 3-4 minutes
Add the drained rice and mix well
Add the salt, mix well
Add the water & mix well. Taste the water to check if the salt or spices are okay. Adjust for salt here.
Let the water come to a boil. Close with a lid & simmer for 15-18 minutes until the rice is well cooked.
Open the lid, add chopped coriander / cilantro leaves & close again for the aroma to be absorbed into the rice.
After 2 minutes, remove, fluff up the rice with 2 forks without breaking the rice.
Serve with some cold Yogurt or raita (chopped onions in salted curd)
- 1 cup Basmati Rice (any long grained white rice)
- 2 cups Water
- 1.5 cups Baby Potatoes (if using large potatoes, chop them into 2 inch cubes)
- 1 cup Fresh peas (or frozen peas, thawed)
- 1 cup Sliced Onions
- 1 Blanched Tomato (boil tomato in water for 2 minutes, put it in cold water & remove the skin)
- 1 clove Garlic
- 3–4 Pistachios (or almonds or cashews)
- 2 TBsp Mint Leaves
- 2 Green Chilli, slit lengthwise
- 1 inch Cinnamon
- 2 Cloves
- 1.5 TBsp Biryani Masala (or Garam Masala)
- 1.5 tsp Turmeric Powder
- 2 TBsp Salt (adjust according to taste)
- 2–3 TBsp chopped Coriander / Cilantro leaves
- 3 TBsp Vegetable Oil
- 1 cup cold plain Yogurt (curd)
- 1/4 cup chopped Onions
- 1/2 tsp Salt
- Wash, scrub the potatoes. Fill a large pot with water, salt & add potatoes. Boil until the potatoes are soft & fully cooked through. Or cook in the pressure cooker for upto 4-5 whistles. Peel the skins & set aside
- Meanwhile, wash the Rice & soak in water for 20-30 minutes. (skip if no time)
- Heat 2 TBsp oil in a skillet (preferably non stick). Add cooked potatoes, 1/2 TBSP Biryani Masala, 1/2 tsp turmeric powder, 1 Tbsp Salt and mix well. Fry for 5-8 minutes until the potatoes are crisp. Continue to fry for a further 15 minutes till they are crunchy, but not burned. Make sure to mix frequently to prevent burning… OR after frying in the pan for 8 minutes, transfer to baking dish & bake @ 200C/400F for 20 minutes
- To a blender. add the tomato, mint leaves, garlic & pisatchio & blend to a smooth paste. Mix the paste with 2 cups of water & set aside
- To the same skillet, heat 1 TBsp oil, fry green chilli, cinnamon stick & cloves for a minute. Add the sliced onions & fry till they look golden brown. Then add the Peas & mix well.
- Add 1 Tbsp Biryani Powder, 1 tsp Turmeric powder, mix well & fry for 3-4 minutes
- Drain the water from the rice & add it to the skillet. Mix well. Add 1 TBsp salt & mix well.
- Add the reserved water (mixed with the paste) and mix. Taste the water for salt & spice. You can adjust for salt here.
- Let the water come to a boil. Close the skillet with a lid, simmer & cook for 15-18 minutes or until the rice is fully cooked through.
- Garnish with chopped coriander leaves, fluff up the rice without breaking the rice. Serve with some cold plain yogurt or Onion Raita
To Serve (Onion Raita)
- Add the salt to the cold curd & beat well to make a smooth paste
- Add chopped onions & mix
- You could use any kind of rice, but the amount of water needed differs for every kind of rice. SO make sure you know how much water is needed to cook your rice
- If you don’t want to use potatoes, skip it & you’ll have a simple Peas Biryani. If you want to add other veggies, go ahead and add them AFTER frying the onions. (carrot, beans, cauliflower, sprouts, etc.)
- It looks like a complicated recipe. But if you have all the ingredients measured out & ready, it is really easy. I made this in 30 minutes!
- Category: Main Course
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