Aloo Rajma Biriyani

Aloo Rajma Biriyani


Oh! The taste still lingers in my mouth. I first had a taste of this Biriyani in  Kailash Prabhat, Mumbai.  I got the recipe, came to Chennai and tried it. OMG, just yummy. Can’t stop eating. One of my favourites. Make this Biriyani and enjoy with your family. Do try this recipe for the weekend and please post your feedback.


Boiled Basmathi rice – 2 cups

Boiled rajma – 1/2 cup

Boiled, peeled baby potatoes  – 15

Thick curds – 2 tablespoons

Finely chopped onions – 1 cup

Finely chopped tomatoes – 1/4 cup

Freshly pounded ginger and garlic – 1 tablespoon

Pounded Green chilli – 1

Finely chopped mint and green coriander leaves – 1 tablespoon each

Turmeric powder – 2 pinches

Kitchen King Masala ( I have used Everest Masala ) – 1 teaspoon

Kashmiri Chilli powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Cumin (jeera powder) – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Sugar – 1/2 teaspoon

Salt to taste

To Season

Oil – 3 tablespoons

Jeera ( cumin seeds) – 1  teaspoon

To Garnish

Finely chopped coriander leaves and mint leaves  – little.

Ghee – 1 teaspoon



Heat a big non stick pan. Add oil. Season jeera. Fry the onions in medium flame. When the onion turns transparent, add thepounded ginger, garlic and green chilli. Sauté on sim flame for 5 minutes. Add the chopped tomatoes. Sauté  for 3 minutes. Add the curds. Sauté for 3 minutes. Add all the dry spice powders. Add salt to taste, sugar, chopped mint and coriander leaves. Now add the boiled aloo and rajma. Sauté for 2 minutes. Add the boiled rice. Mix gently. After 5 minutes, switch off the stove. Garnish. Serve hot with any raitha of your choice.

Chef’s Tips

1) Can add little golden fried cashew halves to the Biriyani.


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