How to make Dum Aloo Biryani - SK Khazana -

The popular dum aloo forms the base of this scrumptious biryani

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Biryani rice

Cuisine : Kashmiri, Indian

Course : Rice

For more recipes related to Dum Aloo Biryani - SK Khazana checkout Vegetable Hyderabadi Biryani, Aloo Chutney Pulao. You can also find more Rice recipes like Quick Fish Biryani Mopillah Biryani Fried Rice Gosht Biryani

Dum Aloo Biryani - SK Khazana

Dum Aloo Biryani - SK Khazana Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dum Aloo Biryani - SK Khazana Recipe

  • Potatoes peeled 10-12 small

  • Biryani rice ¾ cooked 3 cups

  • Salt to taste

  • Oil for shallow frying

  • Yogurt 2 cups

  • Red chilli powder 2 teaspoons

  • Green cardamom powder 1/2 teaspoon

  • Dried ginger powder (soonth) 1 teaspoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Mustard oil 2 tablespoons

  • Clove powder 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Garam masala 1 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Saffron soaked in 3 tbsps milk a pinch

  • Fresh coriander leaves chopped + garnish 2 tablespoons

  • Fresh mint leaves chopped + garnish 2 tablespoons

  • Ginger cut into thin strips + garnish 1 inch

  • Raita to serve


Step 1

Take sufficient water in a bowl, add salt and mix well. Prick the potatoes all over with a toothpick and soak them in this bowl. Keep aside for 15 minutes. Drain and place them on an absorbent paper and wipe dry.

Step 2

Heat sufficient oil in deep non-stick pan, add the potatoes shallow-fry the potatoes on medium heat till golden and crisp. Drain on absorbent paper

Step 3

Take yogurt in a bowl, add red chilli powder, green cardamom powder, dried ginger powder, fennel powder and salt and whisk well.

Step 4

Heat mustard oil in the same pan and till it smokes. Add clove powder and asafetida and mix well. Add yogurt mixture, mix well and cook for 1-2 minutes. Add 1 cup water, mix well, cover and cook for 1-2 minutes.

Step 5

Add potatoes and mix well. Cook for 1-2 minutes. Add 1 tsp garam masala powder and cumin powder and mix well.

Step 6

Spread the rice on top evenly. Drizzle saffron milk, sprinkle remaining garam masala powder, coriander leaves, mint leaves and ginger strips.

Step 7

Cover the pan with 2 layers of aluminum foil and place the lid on. Cook on low heat for 20-25 minutes.

Step 8

Remove the foil and transfer the biryani into a serving dish. Garnish with coriander leaves, mint leaves and ginger strips and serve hot with a raita of your choice

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.