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Baby Potato Biryani Recipe with step by step photos. A delicious and aromatic biryani with baby potatoes cooked in pressure cooker. This baby potato biryani will definitely be a show stopper in any party, get togethers, potlucks or for any special occasion in the family.
The baby potatoes are marinated, roasted and then cooked into a biryani which makes it an aromatic and wholesome one pot meal.
Serve it hot with any raita of your choice or just with chips and its delicious. I love making this biryani whenever there is a potluck of sorts among the friends.
What makes it easier to rustle up is that the marination can be done the previous day, allowed to rest in the fridge and then the next day, just thaw it out and cook the biryani.
You may remember this paneer biryani that I cooked for my younger one’s birthday and when last week, when elder one celebrated his 16th birthday, he wanted a biryani as well.
Since on that day, he had school, the following Sunday I decided to make Mushroom Biryani but he asked me to make this baby potato biryani as it happens to be one of his favorites and we all enjoyed a lazy and sumptuous lunch.
Baby Potato Biryani Recipe with step wise photos:
1. In a bowl whisk together yogurt, red chili powder, garam masala powder, amchur powder, salt and ginger garlic paste.
2. Pressure cook baby potatoes till firm, peel and keep it ready.
3. Add baby potatoes and mix gently to coat well. Cover the bowl and let it rest in the fridge for 30 mins at least. You can also rest it overnight in the fridge.
4. Heat a heavy bottomed pan with 4 tbsp oil and add the marinated baby potato mixture.
5. Cook over medium flame for 7-10 mins mixing occasionally for the mixture to reduce and become firm. When it is completely dry, take off fire and keep aside.
6. Except Kalpaasi and bay leaf, crush all the other whole spices using a mortar and pestle.
7. Add ghee in pressure cooker. Season with bay leaf, kal paasi and the crushed spices and sauté for a minute till the aroma arises.
8. Add onions and sauté till pink. Add ginger garlic paste, tomatoes and 3/4 cup mint leaves and cook till the tomatoes become mushy and the mint shrinks.
9. Add red chili powder, coriander powder, turmeric powder and mix well.
10. Add the roasted baby potato mixture, salt and mix gently. Add drained basmati rice and mix gently.
11. Add 3 1/2 cups water, remaining mint leaves and give it a stir. Let the mixture start bubbling, now close the pan with a lid.
12.Pressure cook over medium flame for 2 whistles and switch off. Gently fluff with a fork.
Baby Potato Biryani is ready to be served with any raita of your choice.
As we have marinated and roasted the potatoes, they won’t break while cooking along with the rice in the pressure cooker and it stays firm as well. Reheat any left over biryani in microwave before serving.
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Baby Potato Recipe details below:
Baby Potato Biryani Recipe
Ingredients:
For the Biryani:
- Baby potato - 20 nos
- Basmati rice - 2 cups
- Onion - 1 large
- Tomato - 2 medium
- Yogurt - 1/4 cup
- Ginger garlic paste - 1 tbsp
- Red chili powder - 1 1/2 tsp
- Coriander powder - 3 tsp
- Turmeric powder - 1/4 tsp
- Amchur powder - 1/4 tsp
- Garam masala powder - 1 tsp
- Mint leaves - 1 cup packed
- Cashew nuts - 2 tbsp
- Salt - to taste
- Oil - 7 tbsp
- Ghee - 3 tbsp
For the Marinade:
- Yogurt - 1/4 cup
- Red chili powder - 1 tsp
- Amchur powder - 1 tsp
- Garam masala powder - 1 tsp
- Ginger garlic paste - 2 tsp
- Salt - 2 pinch
Whole Spices for Seasoning:
- Cardamom - 2
- Cloves - 3
- Cinnamon - 1 inch stick
- Kal paasi or black stone flower - 2 pinch
- Bay leaf - 1
- Fennel seeds - 1/2 tsp
Instructions:
Preparation:
- Wash basmati rice and soak in water for 30 mins.
- Pressure cook baby potatoes in enough water. Peel the skin and keep aside.
- Except kal paasi and bay leaf, crush the spices together in a mortar and pestle.
- Chop onions and tomatoes into Juliennes.
For roasting Baby Potatoes:
- In a bowl whisk together yogurt, red chili powder, garam masala powder, amchur powder, salt and ginger garlic paste.
- Add baby potatoes and mix gently to coat well. Cover the bowl and let it rest in the fridge for 30 mins at least. You can also rest it overnight in the fridge.
- Heat a heavy bottomed pan with 4 tbsp oil and add the marinated baby potato mixture.
- Cook over medium flame for 7-10 mins mixing occasionally for the mixture to reduce and become firm. When it is completely dry, take off fire and keep aside.
How to make Baby Potato Biryani:
- Heat a pressure cooker pan with ghee. Add cashew nuts and roast till golden brown. Drain and keep aside.
- Add remaining 3 tbsp oil to the ghee.
- Add bay leaf, kal paasi and the crushed spices and sauté for a minute till the aroma arises.
- Add onions and sauté till pink. Add ginger garlic paste, tomatoes and 3/4 cup mint leaves and cook till the tomatoes become mushy and the mint shrinks.
- Add red chili powder, coriander powder, turmeric powder and mix well.
- Add the roasted baby potato mixture, salt and mix gently.
- Add drained basmati rice, 3 1/2 cups water, remaining mint leaves and give it a stir.
- Let the mixture start bubbling, now close the pan with a lid.
- Pressure cook over medium flame for 2 whistles and switch off.
- Open the lid after the pressure is released, fluff gently with a fork.
- Top with roasted cashew nuts set aside.
- Serve this baby potato biryani hot with any raita of your choice.
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