Aloo Biryani is a deliciously aromatic vegetarian dish that teams the richness of spiced potatoes with fragrant basmati rice. This popular version of the classic biryani is especially suitable for those who like a meatless option but still can't do without the bold flavours and layers the biryani is known for. Of course, an aloo biryani recipe starts with potatoes, slowly cooked in crushed spices like cumin, coriander, garam masala, and turmeric. The latter adds richness and a fabulous golden colour to the potatoes and infuses their flesh with that distinctive spice flavour. In addition to layering spiced potatoes with partially cooked rice to steam the two of them together so that the flavours infuse, another component of the aloo biryani recipe is an aromatic dish that comes out mouth-watering, with the potatoes tender and flavourful and rice perfectly cooked. Whether served at festivals, family gatherings, or for a simple meal, aloo biryani is a winner that will never let you down. A recipe for aloo biryani can be made as customised as the requirement of spices and vegetables. Still, at its heart, any such recipe will go on to represent the balance between spiced potatoes and scented rice, a good comfort food showing versatility in biryani in the form of a vegetarian version.

• 1.5 cup basmati rice
• 1 tsp salt
• 2 tej patta
• 4 cloves
• 5 green cardamoms
• 1 inch cinnamon
• 3-4 mace
• 2 green chillies
• 1/4 cup coriander leaves
• 2 tbsp mint leaves
• 1/2 inch ginger
• 5 garlic
• 1/3 cup curd
• 3 tbsp ghee
• 250 gms baby potatoes
• 15 cashews
• 1/2 tbsp raisins
• 1 black cardamom
• 125 gms onions
• 75 gms tomatoes
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp biryani masala powder
• 1 pinch saffron
• 2 tsp rose water

• If you're searching for the perfect Aloo Biryani recipe, this one's a winner. The spiced baby potatoes paired with aromatic rice? Perfection.
• First, rinse 1.5 cups of basmati rice, then boil 5 cups of water in a large pot.
• Toss in a bay leaf, cinnamon stick, cardamom pods, and cloves.
• Let it simmer, so those spices can work their magic.
• Once that's done, add the rice and cook until it's about 70% done, just enough so it still has a bite.
• Drain it, and set it aside. Now, for the flavour base: blend green chilies, mint, coriander, ginger, and garlic into a smooth paste.
• Cook up your baby potatoes until they're crispy and golden, then set them aside.
• Fry up some cashews and raisins in the same pan, then add whole spices like cinnamon, cardamom, and cloves to the oil.
• Add your onions and tomatoes, and cook them down till soft.
• Then, the magic spices, turmeric, red chili powder, biryani masala, let those flavours blend before adding a splash of water.
• Now, layer your partially cooked rice on top of that delicious gravy, and drizzle in some saffron water and rose water.
• Cover, cook on low heat, and let all those flavours marry together for about 20 minutes.
• Garnish this delicious recipe of aloo biryani with mint and coriander, and serve with a cool raita.