If your family loves biryani, this potli biryani is a must try for them! It’s a layered biryani that’s wrapped in banana leaf and then steamed until done. It’s hands down the most exciting version of veg biryani I’ve ever served.
This potli biryani is a vegetarian version of the traditional parda biryani, where the biryani is usually sealed inside dough and slow-cooked. I’ve swapped the dough for banana leaves, which adds this beautiful smoky, earthy aroma to the rice as it steams.
If you’ve tried our veg biryani or soya keema biryani before, you already know how well these veg biryanis turn out. This veg potlam biryani takes that same flavour and wraps it up in banana leaves for a completely different experience. We make this for weekend lunches when we want the meal to feel a little more special, and it never disappoints.
Jump to section: Veg Potli Biryani
Ingredients for Potli Biryani
- Rice: I’ve used jeera samba rice for its authentic flavour, but basmati rice works just as well.
- Veggies: Beans, peas, carrots for texture and .
- Paneer: I have used homemade paneer for its flavor and texture, but store-bought works too. Although if you have 15 extra minutes, I highly recommend making your own paneer; it’s a total game changer!
- Aromatics: Onions, ginger garlic paste, and whole spices like bay leaf, cinnamon, cloves, cardamom, peppercorns, and saunf add warmth, flavor, and aroma.
- Spice Powders: Coriander, turmeric, kashmiri chilli, and biryani masala for flavor and color.
- Tomatoes & Curds: Sliced tomatoes and whisked curds form the base of the gravy.
- Banana Leaves: Cut into strips, these are what the biryani gets wrapped and steamed in.
- For Layering: Birista, freshly chopped mint and coriander leaves, saffron soaked in warm milk, and ghee.
- Oil: I’ve used sunflower oil, but any neutral-flavoured oil works.
- Lemon Wedge: Add while cooking the rice to keep the grains separate.
Frequently Asked Questions
Potli biryani is a style of biryani where the layered rice and gravy are wrapped in a parcel and steamed. Traditionally, the parcel is made with dough (called parda biryani), but in this recipe, we use banana leaves, which add a beautiful smoky aroma to the biryani as it steams.
Yes. Roll out a thin disc of dough, line a bowl with it, add the layered biryani, seal the edges, and bake at 200°C for about 15 minutes. That’s closer to the traditional parda biryani method.
Most Indian grocery stores stock them, usually in the frozen section. You can also find them fresh at local vegetable markets or online quick delivery apps. If you can’t find them at all, aluminium foil works as a substitute for wrapping, though you’ll lose the smoky aroma.
Absolutely. Replace the blanched veggies with chicken cooked in the same gravy. Just make sure to cook the chicken fully before layering and wrapping. This is because the steaming time isn’t long enough to cook raw meat through.
Richa’s Top Tips
- Soften the banana leaves over a flame before wrapping. Just a fraction of a second on each side is enough. If you skip this, the leaves will crack when you try to fold them, and the parcel won’t hold together.
- Blanch the veggies separately before adding to the gravy. This gives you control over how cooked they are. You want them tender but still with some bite, not mushy. Two minutes in salted boiling water is all they need.
- Cook the rice to only 80%. The rice will finish cooking during the steaming, so if you cook it fully before wrapping, then you’re running the risk of it turning soft, mushy, and lose its texture in the potli.
- Layer, don’t mix. The whole point of biryani is the layers. Rice, gravy, birista, herbs, saffron milk, and then more rice on top. Each layer should be distinct so every spoonful tastes a little different.
Storage Tips
- In the fridge: You can store leftover biryani (unwrapped from the banana leaves) in an airtight container for up to 2 days. The flavours deepen overnight, so it actually tastes great the next day.
- Freezing: I wouldn’t recommend freezing the assembled potli. The banana leaves don’t hold up well once thawed, and the rice can turn mushy. You can freeze the gravy separately for up to two weeks and make fresh rice and potli when you’re ready.
- Reheating tip: Wrap the leftover biryani in a fresh banana leaf or aluminium foil and steam for 5-6 minutes to warm it through. This brings back the moisture and aroma much better than microwaving.
Serving Ideas
This potli biryani is a complete meal in itself, but a couple of sides make it feel even more special:
- With Onion Raita: The crunch of raw onions and cool curd is the most natural pairing with any biryani, and this one is no different.
- With Boondi Raita: If you want something with more texture on the side, the crispy boondi in cool yogurt pairs beautifully with the spiced rice.
- With Smoked Baingan Salad: If you’re serving this for guests, this smoky, creamy side takes the whole spread to another level.
- With Chaas: A chilled glass of spiced buttermilk alongside a warm potli biryani is one of the most satisfying combinations there is.
Did You Know?
Banana leaves are naturally antibacterial. They contain large amounts of polyphenols like EGCG, the same compound found in green tea. In tropical regions, food has traditionally been served and stored in banana leaves, not just for convenience but because the leaves helped keep the food fresh longer in the heat. It’s one of the reasons banana leaf meals are still the preferred way to serve food at weddings and festivals across South India.
If you’ve been making biryani the same way every time, you need to switch things up with this potli version. I promise you, the moment you open that banana leaf at the table and the aroma fills the room, you’ll see why this one is special. If you make it, share your pictures with me on Instagram @my_foodstory. I love seeing you guys try my recipes at home.
Watch Veg Potli Biryani Recipe Video
Veg Potli Biryani | Veg Potlam Biryani
Ingredients
For gravy
- 1 tablespoon sunflower or any neutral flavoured oil
- 1 bay leaf
- 1 inch cinnamon
- 2 cloves whole
- 1 green cardamom
- 4 pepper corns
- ¼ teaspoon saunf
- 1 cups thinly sliced onions
- 2 teaspoons ginger garlic paste
- 14-15 beans chopped into 1 inch pieces, approx. 1 cup
- ¼ cup peas
- ½ cup carrots chopped into 1 inch pieces
- ½ cup paneer cubes optional
- 1 cup sliced tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons kashmiri chilli powder
- 2 teaspoons shan biryani masala
- ½ teaspoon salt divided
- ¼ cup curds whisked
- 2 ½ cups water divided
For Rice
- 1 ½ cups jeera rice raw
- 6 cups water
- 2 teaspoons salt
- 2 cloves
- 1 cardamom
- ½ inch dalchini
- 1 small bay leaf
- ½ lemon juice & wedge
For biryani
- 2 banana leaves cut into 4 strips
- 2 tablespoons birista golden fried onions
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped coriander leaves
- A pinch of saffron soaked in 2 tablespoons of warm milk
- 1 tablespoon ghee
Instructions
For Rice
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Heat water in a pot, add salt, spices, lemon and bring to a boil on high heat. Drain the soaked rice and add to the pot and bring to a boil. Cook on medium heat for 7-8 minutes just until the rice is cooked 80%. Drain and set aside.
blanching veggies
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Heat 2 cups of water with ¼ teaspoon of salt, add beans, peas, carrots and cook for 2 minutes on low till they are tender but not overcooked, mushy. Drain immediately & set aside.
For gravy
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Heat oil in a pan or kadai, add whole spices & saute for a few seconds till they turn fragrant. Add onions & fry for 5-6 minutes on low till they turn golden, add ginger garlic paste & fry for a few seconds till fragrant.
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Add tomatoes, spice powders-coriander, turmeric, kashmiri chilli, salt, biryani masala, ¼ cup of water and cook covered for 3-4 minutes till tomatoes are cooked. Add curds & cook covered for 2-3 minutes till oil leaves from the sides of the masala. Add blanched veggies and cook covered for 1-2 minutes till they absorb the masalas. Add paneer (if using), ½ teaspoon each of coriander & mint leaves, mix well and take off the heat.
Making potli biryani
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Hold banana leaf strips on low gas flame for a fraction of a second just till they soften a bit so they are pliable enough to make the potli.
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Place 2 banana leaves on top of each other in a criss-cross manner, add 1 layer of cooked rice, add a layer of prepared gravy, birista, coriander, mint leaves. Add another layer of rice & top with kesar milk, birista, coriander, mint leaves. Fold it as a parcel ( as shown in the video) and tie with a thread. Place the parcel in a hot steamer and steam for about 10-12 minutes. Serve hot.
Video
Notes
- Jeera rice is used for its authentic taste which may be replaced with basmati rice.
Nutrition
This article was researched and written by Harita Odedra.
The post Veg Polti Biryani | Potlam Biryani appeared first on My Food Story.
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