Biryani stuffed baked jacket Potatoes | Baked biryani in jacket Potatoes | Recipe of baked biryani stuffed in jacket Potatoes with step by step instructions
Biryani stuffed baked jacket Potatoes recipe is biryani and potato lover’s delight.
This dish combines two delicious things in one, where vegetable Biryani is stuffed in spicy jacket Potatoes and then baked. That’s such an unique way to serve biryani along with jacket Potatoes.
Similarly Potato fruity knodel is truly an interesting recipe posted on my blog worth trying.
Biryani stuffed baked jacket Potatoes, intresting combination
Potato is known to be one of the most favourite choice when it comes to snacks/appetizers across the world.
There are endless dishes that can be made using potatoes and that’s why it is known as the king of vegetables. Here is the list of my favorite potato recipes –
Biryani stuffed baked jacket Potatoes, a unique recipe
Baked jacket potatoes are a complete meal in itself, crispy on the outside with soft interior. Could there possibly be anyone who doesn’t drool at the thought of jacket potatoes with really crisp, crunchy skins and something lovely stuffed into them?
This recipe is truly a special as I love baked jacket Potatoes and while surfing social media one fine day, I came across this recipe, that caught my attention. I loved it and decided to share on my blog with few changes to suit my family’s preferences.
So here is my take on baked jacket potatoes with yummy vegetable biryani filled inside. Please do give it a try and let me know in the comments section.
Step by step instructions to make Biryani stuffed baked jacket Potatoes
To cook Stuffed Jacket Potatoes
To begin with Stuffed Jacket Potatoes, wash the potatoes and wipe them with a towel to dry.
Clean wash and very lightly scrape potatoes with knife. Cut potatoes horizontally into two halves.
Scoop out the potato halves from the center with help of steel spoon. Keep aside. Now make marinade for potatoes.
Mix curd, salt, red chilli powder and kitchen king masala podwer and 1 table spoon butter. Marinate scooped potatoes and their caps for 2 hours.
To prepare Rice
Boil rice in 1 cup of salted boiling water with two green cardamoms, one black cardamom, 2 cloves, half inch stick of cinnamon, until rice is cooked 75%.
Drain excess water, rinse it with tap water and set aside.
Prepare the Vegetables
Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and cumin seeds and roast on slow flame.
Add onions, carrot, cabbage French beans and green peas. Sprinkle salt, cover and cook on medium heat for two minutes.
Add ginger-garlic paste and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder.
Add coriander powder and cook. Put off the flame. Cool it a bit.
Whisk yogurt with rose water & saffron in a bowl. Add a little water or milk to whisk well. Add garam masala powder. Now add this to sauted Vegetables and simmer for two minutes.
Mix rice into vegetables that were prepared beforehand and mix with very light hand. Vegetable Biryani is ready.
To assemble
Fill prepared biryani rice in potatoes. Sprinkle some rose water and saffron milk mix on top of rice. Close potatoes with the caps.
Apply good quantity of butter,stick coriander leaves on the top of potato cap.
Arrange in the tray with parchment paper beneath. Preheat the oven on 200 degrees for 10 minutes. Bake for 60 minutes or more on 200C.
Insert a knife and check if potatoes are baked. They should look crispy and golden on outside upon baking. Serve hot with choice of your dip.
Recipe card 🔽
Biryani stuffed baked jacket Potatoes
Ingredients
- Rice 1/4 cup
- Carrots 1 medium
- French beans 5
- Green fresh/frozen peas 1/8 cup
- Cabbage chopped 1/8 cup
- Onions chopped 1
- Green cardamoms 2
- Black cardamom 1
- Cloves 4
- Cinnamon 1/2 inch stick
- Bay leaf 1
- Cumin/jeera 1/2 teaspoon
- Ginger-garlic paste 1 tablespoons
- Turmeric powder 1 teaspoon
- Red chilli powder 1 tablespoon
- Coriander powder 1 tablespoon
- Yogurt 1/2 cup
- Kevda water 1/2 teaspoon
- Saffron kesar a few strands soaked in warm milk
- Garam masala powder or Biryani powder 1 teaspoon
- Salt to taste
For jacket potatoes:
- 2 big size potatoes
- 1/2 cup hung curd
- Red chilli powder 1/2 t.spoon
- Kitchen king masala 1/2 t.spoon
- Turmeric powder 1/2 t.spoon.
- Salt to taste
- Butter 2 table spoons
Instructions
To prepare jacket potatoes
- To begin with, wash, clean and pat dry the potatoes with a kitchen towel.
- Very lightly scrape potatoes with knife. Cut potatoes horizontally into two halves.
- Scoop out the potato halves from the center with help of steel spoon. Keep aside. Now make marinade for potatoes.
- Mix curd, salt, red chilli powder and kitchen king masala podwer and 1 table spoon butter. Marinate scooped potatoes and their caps for 2 hours.
To prepare Rice
- Boil rice in 1 cup of salted boiling water with two green cardamoms, one black cardamom, 2 cloves, half inch stick of cinnamon, until rice is cooked 75%.
- Drain excess water, rinse it with tap water and set aside.
To prepare vegetables
- Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and cumin seeds and roast on slow flame.
- Add onions, carrot, cabbage French beans and green peas. Sprinkle salt, cover and cook on medium heat for two minutes.
- Add ginger-garlic paste and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder.
- Add coriander powder and cook. Put off the flame. Cool it a bit.
- Whisk yogurt with rose water & saffron in a bowl. Add a little water or milk to whisk well. Add garam masala powder. Now add this to sauted Vegetables and simmer for two minutes.
- Mix rice into vegetables that were prepared beforehand and mix with very light hand. Vegetable Biryani is ready.
To assemble
- Fill prepared biryani rice in potatoes. Sprinkle some rose water and saffron milk mix on top of rice. Close potatoes with the caps.
- Apply good quantity of butter,stick coriander leaves on the top of potato cap.
- Arrange in the tray with parchment paper beneath. Preheat the oven on 200 degrees for 10 minutes. Bake for 60 minutes or more on 200 degree C.
- Insert a knife and check if potatoes are baked. They should look crispy and golden on outside upon baking. Serve hot with choice of your dip.
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Lata
This sounds like such a tasty meal, with so much flavour. What a wonderful combination. Baked potatoes are so good, and such a good mid-week meal. Easy to prep beforehand and cook for supper.
You are right Helen. Glad to know you liked it.
Thanks for stopping by.
That is perfect fusion. Stuffed potatoes and biryani I cant get it any better. Sure try on a sunday.
Glad to hear that Seema. Thank you.
These sound like wonderful combination of stuffed potatoes and my favorite Indian dish – a super comforting meal!
Thank you Gina.
What a creative, unique idea! As if jacket potatoes could get more wonderful, with their alluring, crispy exteriors and fluffy interiors … mmmmmm … But with a wonderful vegetable biryani piled inside, they have whole new levels of flavor and texture!
Glad to hear the wonderful words from you Shelley. Happy to know that you liked it.
Thanks so much.
This is such a good idea! I love biryani and jacket potatoes so these are right up my street!
Go for it Chris. Thank you heaps.
My husband will love this. We eat a lot of jacket potatoes and curry so it’s a winning combination.
Absolutely right Amanda. Thank you for writing in.
You had me at biryani stuffed potatoes 🙂 I love biryani and stuffing them into potatoes sounds absolutely delicious. This looks like a high end restaurant meal. Awesome share.
Thank you Pavani.
I make jacket potatoes often but with totally different fillings. Your recipe with biryani stuffing is so unique and looks very tempting. Love how you marinated the potatoes in spicy yogurt.
Thanks Mayuri.
Finally the biryani too got a shelter to live..lol.
Jokes apart, this recipe is matchless in terms of innovation. And my God, after I went through the ingredients and method realised that this is extremely simple and easy to make. Awesomeness overloaded.
Yes finally….
Thank you Shailender.
I can’t believe two of my favourite things on earth in one dish…This is like net level …Too good!! Simple yet totally delicious!! Loving it to the hilt!!
Glad to hear that Padma. Thank you heaps.
This is such a unique recipe. Love the biriyani stuffed inside the potatoes. This will be super exciting to serve to the family or guests. And this is such a easy recipe as well.
Indeed an exciting recipe worth a try Sandhya. Thank you for writing in.
Wow what a wonderful recipe. Love the idea of marinating the jacket potatoes before filling with the biryani. It must have tasted just divine.
It tasted amazing Sapna. Thanks for writing in.
Biryani and potatoes both are my favourites and now in one recipe, right up my street. I know double the carb but hell who cares for one day 🙂 Yummy!!
Hahahaha loved your spirit… Who cares about carbs when youe favourite dish is in front of you.
Thank you Jagruti.
Wow such a unique recipe! Love how you have stuffed and baked the potatoes with rice! Crispy outer and soft inside must be such a delight to dive into
Indeed it was treat to tastebuds Priya. Thanks for stopping by.
Biryani and Potato both are favourite and this is a lovely fusion recipe to feed both favourites in one go. Beautiful main course recipe with stepwise pictures.
Thanks Amrita.