Aloo Pulao Recipes

INGREDIENTS

• 500 g Potatoes Aloo
• 300 g Rice
• 50 ml Oil
• 1 tsp Cumin Seeds Jeera
• 2 Bay Leaf
• 8 Cloves Laung
• 3 Black Cardamom
• 1 tsp Peppercorn
• 1 Piece Cinnamon
• 2 Green Chillies
• 2 tsp Garlic Paste
• 2 tsp Ginger Paste
• 1 Onions
• 2 Tomatoes
• 1 tsp Salt
• ½ tsp Turmeric Powder Haldi
• ½ tsp Chilli Powder
• ½ tsp Kashmiri Chilli
• 1 tsp Garam Masala
• 600 ml Water

INSTRUCTIONS

• In a bowl cover the rice completely with cold water and leave to soak for at least 30 minutes
• Whilst the rice is soaking in a pot heat up the oil until hot then add the whole spices and sauté for 1-2 minutes until fragrant
• Add the ginger paste, garlic paste, and green chillies then cook for another 1-2 minutes
• Add the finely sliced onions and cook on medium for 6-8 minutes until browned – add a few tablespoons of the water to allow the onions to release some colour then cook for another 1-2 minutes
• As the onions are cooking chop the potatoes into chunks then add into the pan and cook for 4-5 minutes
• Add the tomatoes and cook for 3-4 minutes until softened.
• Add the salt with the rest of the spices then cook for 4-5 minutes
• Add the water then bring it to a gentle boil
• Drain the rice then add into the pan and stir before increasing the heat to high then cook for 6-8 minutes
• Cook for 2-3 minutes on medium heat until most of the water is absorbed
• Reduce the heat to low then cover and cook for 15 minutes
• Serve with mint raita and enjoy!