Introduction

The first time I made Yam Biryani, also called Jimikand Biryani, I was very curious and a little nervous. I had always thought of yam as something earthy and rough. But I was surprised to see how it turned into such a rich and delicious dish!

Handling yam was a little tricky because it can make your skin itchy. But I learned a simple trick—just rub some oil on your hands, and it’s much easier to handle.

This biryani is not like your regular one. It’s a whole new experience. I still remember the amazing smell of spices, fried yam, and the rich marinade in my kitchen. When I tasted it, I was in love! If you want to try something different, you should make this biryani.

Ingredients:

Ingredients of Yam Biryani

• Portion servings: 6-7 pax
• Preparation time: 5 mins
• Cooking time: 90 mins

For Yam:

• Yam/ Suran: 700 gms
• Water for boiling
• Salt: 1 tsp
• Turmeric powder: ½ tsp
• Oil for deep frying

For Rice Preparation:

• Water as required
• Black cardamom: 2 pcs
• Green cardamom: 6-7 pcs
• Cinnamon: 1 inch
• Star anise: 1 pc
• Mace: 1 pc
• Bayleaf: 2 pcs
• Green chili (slit): 2-3 pcs
• Mint leaves: 10-12 pcs
• Salt: 1 tsp
• Ghee: 1 tsp
• Basmati rice (soaked): 2 cups

For Yam Biryani Base:

• Fried yam dices
• Salt: 1 tsp
• Red chili powder: 1 tsp
• Turmeric powder: 1 tsp
• Biryani masala: 1 tbsp
• Coriander powder: 1 tsp
• Mint leaves: 12-15 pcs
• Green chili (slit): 2-3 pcs
• Ginger & garlic paste: 1 tbsp
• Barista (fried onions): ½ cup
• Ginger julienne: ½ inch
• Curd: 1½ cup

For Topping:

• Milk: ¼ cup
• Saffron: 10-12 strands
• Cooked rice water: ½ cup
• Ghee: 1 tbsp
• Barista (fried onions): ½ cup
• Mint leaves: 10-12 pcs
• Coriander (chopped): 1 tbsp
• Ginger julienne: ½ inch

For Sealing the Pot:

• Wheat flour dough

Instructions:

Instructions of Yam Biryani

1. Step 1: Fry the Yam

   Peel and dice the yam into bite-sized pieces. Boil the yam with turmeric and salt until tender but not mushy. Heat oil in a deep pan and fry the yam until golden and crispy. Set aside.

   
2. Step 2: Cook the Rice

   Wash basmati rice thoroughly and soak for 20–30 minutes. Boil water in a large pot and add spices (black cardamom, green cardamom, cinnamon, star anise, mace, bay leaves, and slit green chilies). Add salt, mint leaves, and ghee. Drain the soaked rice and add it to the boiling water. Cook until 70–80% done, then drain and set aside.

   
3. Step 3: Prepare the Base

   In a heavy-bottomed pan, layer fried yam. Add salt, red chili powder, turmeric powder, biryani masala, coriander powder, ginger-garlic paste, slit green chilies, barista, ginger julienne, mint leaves, and curd. Mix well to coat the yam evenly.

   
4. Step 4: Layer the Biryani

   Add a layer of partially cooked rice over the yam mixture. Spread evenly to ensure uniform cooking.

   
5. Step 5: Add Toppings

   Mix saffron strands with warm milk and drizzle over the rice. Add reserved rice water, ghee, barista, mint leaves, coriander, and ginger julienne.

   
6. Step 6: Seal and Cook

   Seal the pot with wheat dough. Place it on a tawa (griddle) over low heat for 15–20 minutes. This slow cooking (dum) will infuse the flavors. Break the seal gently and fluff the biryani before serving.

   

About the Recipe

Yam Biryani is a vegetarian version of the classic biryani. Here, yam is the main ingredient. It takes a bit more time to cook because you need to boil, fry, and marinate the yam before mixing it with the rice. But trust me, it’s worth all the effort!

This dish uses traditional spices like cardamom, cinnamon, and star anise to flavor the rice. The yam is coated in a tangy marinade made with yogurt, mint, and biryani masala. Each layer of the biryani has its own amazing flavor.

The best part is the dum process. This is when you steam everything together. It makes the biryani moist, fragrant, and super tasty!

Cooking Tips

Prevent Skin Irritation: Always rub a little oil on your hands before peeling and cutting yam. This stops the itching.

Boil Yam Properly: Boil yam with turmeric and salt. This makes it taste better and removes its earthy smell. Don’t overcook it—it should be soft but firm.

Fry for Crispiness: After boiling, fry the yam pieces until they are slightly crispy. This adds a nice texture.

Half-Cooked Rice: Cook the rice only halfway before layering it with the yam. It will finish cooking during the steaming process.

Fresh Marinade: Use fresh mint, green chilies, and yogurt for the marinade. This makes the yam very flavorful.

Pairing Guide

Side Dishes: Serve Yam Biryani with boondi raita or cucumber yogurt. These go well with the spices.

Drinks: A cold glass of buttermilk or mint lemonade helps balance the heat and spices.

Accompaniments: Crispy papad, mango pickle, or a simple salad like kachumber make the meal even better.

Frequently Asked Questions

1. What makes Yam Biryani special? The yam is the star ingredient. It has a unique texture and flavor, which the biryani spices enhance beautifully.

2. Can I skip frying the yam? Frying gives it a crispy texture, but you can skip this step if you want a lighter dish.

3. How can I avoid itching while handling yam? Apply a thin layer of oil to your hands before cutting or peeling yam.

4. Is Yam Biryani vegan? Yes, just replace the yogurt with a plant-based option.

5. What rice should I use? Long-grain basmati rice is best because it stays fluffy and separate after cooking.

6. Can I make it ahead of time? Yes, you can prepare the fried yam and half-cooked rice in advance. Assemble and steam when ready to serve.

7. How long does the dum process take? It usually takes 15–18 minutes on low heat.

8. Can I add vegetables? Yes, you can add carrots, beans, or peas to make it more colorful and nutritious.

9. What spices are essential? Bay leaves, cardamom, cinnamon, cloves, star anise, and nutmeg are must-haves for authentic flavor.

10. How should I serve Yam Biryani? Serve it hot with fried onions, mint leaves, and cucumber raita on the side.

Follow these steps, and your Yam Biryani will be fragrant, flavorful, and truly special. Enjoy!