Aloo Subz Dum Biryani Recipe
A vegetarian North Indian Recipes recipe with potatoes (aloo) - peeled and cubed, onion - sliced, carrot (gajjar) - peeled and chopped. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
28 steps- 1
To begin with Aloo Dum Biryani, firstly add oil in a heavy bottom cooking vessel
- 2
After this, add clove and cinnamon in the same pan
inch cinnamon stick (dalchini)(1/2)inch cinnamon stick (dalchini)(1/2) - 3
Add sliced onions and fry till translucent
onion - sliced(1)tomato - sliced(1)caramelized onions(2 tablespoon) - 4
Once it is done, add the ginger-garlic paste and fry for about 1 minute till the raw smell disappears
ginger garlic paste(1 tablespoon)ginger garlic paste(1 tablespoon) - 5
Add carrot, beans and let it cook till is cooked half
carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup) - 6
Next, add potato pieces, red chilli powder, turmeric powder and garam masala in the pan
red chilli powder(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)green chilli - slit length wise(1)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 7
Fry for about a minute and add 1/2 cup of water
basmati rice - washed and soaked in water for 30 min(2 cups) - 8
Cook till potato pieces turn soft not mushy
- 9
Now add whisked curd and cook on low flame till the gravy becomes thick
curd (dahi / yogurt) - whisked(2 tablespoon) - 10
For the rice layer, boil rice in enough water along with cardamoms, cinnamon, cloves, salt and ginger-garlic paste
cloves (laung)(2)inch cinnamon stick (dalchini)(1/2)ginger garlic paste(1 tablespoon)salt - to tastebasmati rice - washed and soaked in water for 30 min(2 cups)cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1/2)ginger garlic paste(1 tablespoon)salt - to taste - 11
Cook rice until just done
basmati rice - washed and soaked in water for 30 min(2 cups) - 12
Check by pressing a grain in between your forefinger and thumb
- 13
If it is soft, then drain off the excess water from the rice using a sieve
basmati rice - washed and soaked in water for 30 min(2 cups) - 14
Once the rice is cooked, now everything is ready to layer
basmati rice - washed and soaked in water for 30 min(2 cups) - 15
Add ghee to the bottom of a heavy cooking vessel (the one we use to cook rice)
ghee(1 tablespoon)basmati rice - washed and soaked in water for 30 min(2 cups)ghee(2 tablespoon) - 16
Add a layer of rice and spread evenly
basmati rice - washed and soaked in water for 30 min(2 cups) - 17
Now add a potato layer on the rice and spread evenly
basmati rice - washed and soaked in water for 30 min(2 cups) - 18
Add half of fried onions, chopped coriander leaves, 1 tablespoon lemon juice, garam masala and 1 tablespoon of saffron milk
onion - sliced(1)carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup)garam masala powder(1 tablespoon)coriander (dhania) leaves - finely chopped(2 tablespoon)lemon juice(2 tablespoon)garam masala powder(1/2 tablespoon)saffron strands - a few dissolved in milkcaramelized onions(2 tablespoon) - 19
Cover this with another layer of rice and add remaining fried onions, chopped coriander leaves, 1 tablespoon lemon juice, garam masala and 1 tablespoon saffron milk
onion - sliced(1)carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup)garam masala powder(1 tablespoon)basmati rice - washed and soaked in water for 30 min(2 cups)coriander (dhania) leaves - finely chopped(2 tablespoon)lemon juice(2 tablespoon)garam masala powder(1/2 tablespoon)saffron strands - a few dissolved in milkcaramelized onions(2 tablespoon) - 20
Now add 1 tablespoon ghee and leave the vessel on low flame by sealing the edges of vessel and lid with an aluminium foil
ghee(1 tablespoon)ghee(2 tablespoon) - 21
keep something heavy on the top of the lid to seal the aroma of biryani
- 22
Leave it on low flame for nearly 15-20 minutes
- 23
When you sprinkle 1 tablespoon of water on cooking vessel it has to sizzle
basmati rice - washed and soaked in water for 30 min(2 cups) - 24
Turn off the flame and let it sit on stove for another 10-15 minutes before you start to serve
- 25
Remove the foil slowly and then open the lid
- 26
Start by mixing from the sides using wooden spatula very gently
- 27
Add fresh minced coriander and fried onions on the top before serving
onion - sliced(1)coriander (dhania) leaves - finely chopped(2 tablespoon)caramelized onions(2 tablespoon) - 28
Serve Aloo Sabzi Dum Biryani with Lauki raita, Raw mango raita or any raita of your choice
Rate this recipe
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Aloo Subz Dum Biryani Recipe
A vegetarian North Indian Recipes recipe with potatoes (aloo) - peeled and cubed, onion - sliced, carrot (gajjar) - peeled and chopped. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
28 steps- 1
To begin with Aloo Dum Biryani, firstly add oil in a heavy bottom cooking vessel
- 2
After this, add clove and cinnamon in the same pan
inch cinnamon stick (dalchini)(1/2)inch cinnamon stick (dalchini)(1/2) - 3
Add sliced onions and fry till translucent
onion - sliced(1)tomato - sliced(1)caramelized onions(2 tablespoon) - 4
Once it is done, add the ginger-garlic paste and fry for about 1 minute till the raw smell disappears
ginger garlic paste(1 tablespoon)ginger garlic paste(1 tablespoon) - 5
Add carrot, beans and let it cook till is cooked half
carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup) - 6
Next, add potato pieces, red chilli powder, turmeric powder and garam masala in the pan
red chilli powder(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)green chilli - slit length wise(1)garam masala powder(1 tablespoon)garam masala powder(1/2 tablespoon) - 7
Fry for about a minute and add 1/2 cup of water
basmati rice - washed and soaked in water for 30 min(2 cups) - 8
Cook till potato pieces turn soft not mushy
- 9
Now add whisked curd and cook on low flame till the gravy becomes thick
curd (dahi / yogurt) - whisked(2 tablespoon) - 10
For the rice layer, boil rice in enough water along with cardamoms, cinnamon, cloves, salt and ginger-garlic paste
cloves (laung)(2)inch cinnamon stick (dalchini)(1/2)ginger garlic paste(1 tablespoon)salt - to tastebasmati rice - washed and soaked in water for 30 min(2 cups)cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1/2)ginger garlic paste(1 tablespoon)salt - to taste - 11
Cook rice until just done
basmati rice - washed and soaked in water for 30 min(2 cups) - 12
Check by pressing a grain in between your forefinger and thumb
- 13
If it is soft, then drain off the excess water from the rice using a sieve
basmati rice - washed and soaked in water for 30 min(2 cups) - 14
Once the rice is cooked, now everything is ready to layer
basmati rice - washed and soaked in water for 30 min(2 cups) - 15
Add ghee to the bottom of a heavy cooking vessel (the one we use to cook rice)
ghee(1 tablespoon)basmati rice - washed and soaked in water for 30 min(2 cups)ghee(2 tablespoon) - 16
Add a layer of rice and spread evenly
basmati rice - washed and soaked in water for 30 min(2 cups) - 17
Now add a potato layer on the rice and spread evenly
basmati rice - washed and soaked in water for 30 min(2 cups) - 18
Add half of fried onions, chopped coriander leaves, 1 tablespoon lemon juice, garam masala and 1 tablespoon of saffron milk
onion - sliced(1)carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup)garam masala powder(1 tablespoon)coriander (dhania) leaves - finely chopped(2 tablespoon)lemon juice(2 tablespoon)garam masala powder(1/2 tablespoon)saffron strands - a few dissolved in milkcaramelized onions(2 tablespoon) - 19
Cover this with another layer of rice and add remaining fried onions, chopped coriander leaves, 1 tablespoon lemon juice, garam masala and 1 tablespoon saffron milk
onion - sliced(1)carrot (gajjar) - peeled and chopped(1)green beans (french beans) - chopped(1/2 cup)garam masala powder(1 tablespoon)basmati rice - washed and soaked in water for 30 min(2 cups)coriander (dhania) leaves - finely chopped(2 tablespoon)lemon juice(2 tablespoon)garam masala powder(1/2 tablespoon)saffron strands - a few dissolved in milkcaramelized onions(2 tablespoon) - 20
Now add 1 tablespoon ghee and leave the vessel on low flame by sealing the edges of vessel and lid with an aluminium foil
ghee(1 tablespoon)ghee(2 tablespoon) - 21
keep something heavy on the top of the lid to seal the aroma of biryani
- 22
Leave it on low flame for nearly 15-20 minutes
- 23
When you sprinkle 1 tablespoon of water on cooking vessel it has to sizzle
basmati rice - washed and soaked in water for 30 min(2 cups) - 24
Turn off the flame and let it sit on stove for another 10-15 minutes before you start to serve
- 25
Remove the foil slowly and then open the lid
- 26
Start by mixing from the sides using wooden spatula very gently
- 27
Add fresh minced coriander and fried onions on the top before serving
onion - sliced(1)coriander (dhania) leaves - finely chopped(2 tablespoon)caramelized onions(2 tablespoon) - 28
Serve Aloo Sabzi Dum Biryani with Lauki raita, Raw mango raita or any raita of your choice
Rate this recipe
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