Indian Potato Biryani with hard-boiled eggs

Cooking Time 30 minutes

Serves 4


  • 500 g basmati rice
  • 6 eggs
  • 2 potatoes
  • 2 onions
  • 1 tomato
  • 1-2 sprigs mint
  • Handful coriander leaves
  • 2 tbsp ghee
  • 2 tbsp coconut oil
  • 1 tsp ground cumin
  • 4 cloves
  • 1/2 stick cinnamon
  • 1 cardamom pod
  • 1 bay leaf
  • 1 tsp garlic paste
  • 2 tsp ginger paste
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 3/4 tsp freshly ground black pepper
  • 2 pinches chilli powder
  • 1/2 tsp garam masala
  • 50 g paneer
  • salt
  • 3-4 tbsp lemon juice

  • For the onion yoghurt
  • 1 red onion
  • 50 g plain yoghurt

Yellow Potatoes

Red Potatoes


  1. Rinse the rice and soak in cold water for about 10 minutes, then drain. 
  2. Hard-boil the eggs, drain, rinse in cold water and leave to cool.
  3. Peel and roughly dice the potatoes.
  4. Peel, halve and slice the onions.
  5. Halve the tomato and cut into thin slices.
  6. Reserve a few coriander leaves to garnish and finely chop the rest with the mint.
  7. Peel the eggs and cut them several times lengthways, but don’t cut all the way through.
  8. Heat the ghee and coconut oil in a large saucepan.
  9. Add the cumin, cloves, cinnamon, cardamom and bay leaf and stir-fry briefly.
  10. Add the onions and stir-fry for 2-3 minutes, then add the tomato and crush a little.
  11. Add the ginger and garlic pastes, potatoes, eggs, turmeric, ground coriander, pepper, chilli powder, garam masala, chopped herbs, paneer and a pinch of salt. Mix everything well. 
  12. Pour in 250 ml water and simmer the mixture for about 10 minutes. Add the drained rice, a little more salt and the lemon juice. Mix everything together and cook for about 5 minutes over a medium heat. Reduce the heat and cook for a further 10 minutes until the rice is tender.
  13. Meanwhile, peel and halve the red onion, then cut it into strips.
  14. Mix the yoghurt with a pinch of salt then mix in the onion strips and garnish with some coriander leaves. 
  15. Sprinkle the biryani with the remaining coriander leaves and serve with the onion yoghurt.

About This Recipe

After being introduced by the British in the 18th century, by the 19th Century, potatoes were being grown across Bengal and the hills of north India. While the British presumed that the potato’s success would rival that of rice, instead, it was readily accepted and adapted into India’s diverse culinary lexicon. Khichdis, pilafs and biryanis in other parts of India incorporated the potato into their recipes, a marriage between the starches that was designed to last (source:

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Yellow Potato Curry by Turban Chopsticks

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