Baby Potatoes Pulao Recipe - Aloo Pulao Recipe
A vegetarian Indian recipe with -/2 basmati rice, baby potatoes - peeled, onion - thinly sliced. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Baby Potatoes Pulao Recipe, wash and soak the basmati rice in enough water until further cooking
-/2 basmati rice(1 cups)baby potatoes - peeled(500 grams) - 2
Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration
baby potatoes - peeled(500 grams) - 3
Heat ghee in a heavy bottomed pan, drain the potatoes from water, dry them using a kitchen towel and then fry in the ghee until they turn golden in colour
baby potatoes - peeled(500 grams)tablespoons ghee(2) - 4
Drain them on a kitchen towel and keep aside
- 5
In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick and let them release its aroma into the ghee
garam masala powder(1 teaspoon)green chillies - slit(2)star anise(1)bay leaf (tej patta)(1)cloves (laung)(4)cardamom (elaichi) pods/seeds(2)cinnamon stick (dalchini)(1)tablespoons ghee(2) - 6
Add the thinly sliced onions and saute until they turn brown
onion - thinly sliced(1) - 7
Add the ginger garlic paste and saute for 2 minutes
tablespoons ginger garlic paste(2) - 8
Add in the tomatoes and slit green chillies and saute till the tomatoes turn mushy
tomatoes - finely chopped(2)red chilli powder(1 teaspoon)green chillies - slit(2) - 9
Now whisk in the red chilli powder, coriander, and garam masala into a bowl of curd to a smooth texture and add it to the pan
curd (dahi / yogurt)(1/2 cup)red chilli powder(1 teaspoon)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup) - 10
Add the fresh coriander and min leaves and cook this mixture until all the masalas are well combined and the oil separates out
coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)mint leaves (pudina) - finely chopped(1/4 cup)coriander (dhania) leaves - finely chopped(1/4 cup) - 11
Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, lemon juice and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked
-/2 basmati rice(1 cups)baby potatoes - peeled(500 grams)lemon juice(1 tablespoon)salt - to taste - 12
Once the rice and potatoes are cooked, switch off the heat, fork up the rice and mix gently
-/2 basmati rice(1 cups)baby potatoes - peeled(500 grams) - 13
Serve the Baby Potatoes Pulao Recipe along with Cucumber Green Chilli Raita, Kachumber Salad and a roasted Papad for the lunch box or for the weekend brunch at home
baby potatoes - peeled(500 grams)red chilli powder(1 teaspoon)green chillies - slit(2)
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Baby Potatoes Pulao Recipe - Aloo Pulao Recipe
A vegetarian Indian recipe with -/2 basmati rice, baby potatoes - peeled, onion - thinly sliced. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Baby Potatoes Pulao Recipe, wash and soak the basmati rice in enough water until further cooking
-/2 basmati rice(1 cups)baby potatoes - peeled(500 grams) - 2
Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration
baby potatoes - peeled(500 grams) - 3
Heat ghee in a heavy bottomed pan, drain the potatoes from water, dry them using a kitchen towel and then fry in the ghee until they turn golden in colour
baby potatoes - peeled(500 grams)tablespoons ghee(2) - 4
Drain them on a kitchen towel and keep aside
- 5
In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick and let them release its aroma into the ghee
garam masala powder(1 teaspoon)green chillies - slit(2)star anise(1)bay leaf (tej patta)(1)cloves (laung)(4)cardamom (elaichi) pods/seeds(2)cinnamon stick (dalchini)(1)tablespoons ghee(2) - 6
Add the thinly sliced onions and saute until they turn brown
onion - thinly sliced(1) - 7
Add the ginger garlic paste and saute for 2 minutes
tablespoons ginger garlic paste(2) - 8
Add in the tomatoes and slit green chillies and saute till the tomatoes turn mushy
tomatoes - finely chopped(2)red chilli powder(1 teaspoon)green chillies - slit(2) - 9
Now whisk in the red chilli powder, coriander, and garam masala into a bowl of curd to a smooth texture and add it to the pan
curd (dahi / yogurt)(1/2 cup)red chilli powder(1 teaspoon)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup) - 10
Add the fresh coriander and min leaves and cook this mixture until all the masalas are well combined and the oil separates out
coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon)mint leaves (pudina) - finely chopped(1/4 cup)coriander (dhania) leaves - finely chopped(1/4 cup) - 11
Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, lemon juice and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked
-/2 basmati rice(1 cups)baby potatoes - peeled(500 grams)lemon juice(1 tablespoon)salt - to taste - 12
Once the rice and potatoes are cooked, switch off the heat, fork up the rice and mix gently
-/2 basmati rice(1 cups)baby potatoes - peeled(500 grams) - 13
Serve the Baby Potatoes Pulao Recipe along with Cucumber Green Chilli Raita, Kachumber Salad and a roasted Papad for the lunch box or for the weekend brunch at home
baby potatoes - peeled(500 grams)red chilli powder(1 teaspoon)green chillies - slit(2)
Rate this recipe
