Alu Biriyani

🥔🍚 Aloo Biryani – Ekdom Swadisht & Pure Veg Royalty!

When you think of biryani, you might imagine tender pieces of meat layered with fragrant rice. But ask any true Bengali, and they’ll tell you — the hero of the plate is not the meat, but the aloo. Yes, you heard it right!

At Rakomari Heshel, we bring you a special Aloo Biryani recipe that’s light, aromatic, and packed with all the royal flavor — minus the meat. Perfect for vegetarians, light eaters, or anyone who wants a quick, soul-satisfying meal with pantry-friendly ingredients.

🕒 Time Taken

• Preparation Time: 20 minutes

• Cooking Time: 30 minutes

• Total Time: 50 minutes

🍽️ Ingredients

For the Rice:

• Basmati rice – 1.5 cups (soaked for 20 minutes)

• Bay leaves – 2

• Cloves – 4

• Green cardamom – 3

• Cinnamon stick – 1 small piece

• Salt – to taste

For the Potatoes:

• Medium potatoes – 4 (halved or quartered)

• Turmeric – ½ tsp

• Red chili powder – ½ tsp

• Salt – to taste

• Mustard oil – 2 tbsp

For the Biryani Masala:

• Ghee – 2 tbsp

• Onion – 2 large, thinly sliced

• Ginger-garlic paste – 1.5 tbsp

• Tomato – 1 (optional, finely chopped)

• Green chilies – 2, slit

• Yogurt – ½ cup (whisked)

• Garam masala – 1 tsp

• Biryani masala – 1 tsp (optional)

• Saffron – a pinch soaked in 2 tbsp warm milk (optional)

• Kewra water – a few drops (optional)

👩‍🍳 Method

Step 1: Parboil the Rice

• Boil water with whole spices and salt.

• Add soaked rice and cook until 80% done. Drain and keep aside.

Step 2: Fry the Potatoes

• Rub potatoes with salt, turmeric, and chili powder.

• Heat mustard oil in a pan, fry potatoes till golden and slightly crispy. Set aside.

Step 3: Prepare the Masala

1. In the same pan, heat ghee. Add sliced onions and fry until deep golden brown (keep a handful aside for garnish).

2. Add ginger-garlic paste and sauté well.

3. Add tomatoes (if using), then yogurt, green chilies, garam masala, and salt. Mix well.

4. Add fried potatoes and cook everything together for 5 minutes.

Step 4: Layer & Dum

• In a heavy-bottomed pot, add a layer of rice, then a layer of the potato masala.

• Repeat layers, ending with rice on top.

• Sprinkle saffron milk, fried onions, and a few drops of kewra water.

• Cover tightly and place on low heat for 15–20 minutes (you can place a tawa underneath for slow dum cooking).

🍴 Serve It with Love

Serve hot with cucumber raita, mint chutney, or just some plain tok doi (sour curd). This Aloo Biryani is perfect for pujo days, vegetarian guests, or simply when you want something royal without meat!