Baby Potatoes Pulao Recipe (Aloo Pulao)
Description:
This Baby Potatoes Pulao is a simple and delightful dish featuring baby potatoes, making it a great choice for a quick lunch or lunchbox. The potatoes are lightly fried, adding a golden color and crispy texture that blends perfectly with the aromatic basmati rice and fragrant spices.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 1-1/2 cups Basmati rice
- 500 grams Baby Potatoes (peeled)
- 1 Onion (thinly sliced)
- 2 Tomatoes (finely chopped)
- 2 tablespoons Ginger Garlic Paste
- 1/2 cup Curd (Dahi / Yogurt)
- 1 teaspoon Red Chilli Powder
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Garam Masala Powder
- 1/4 cup Mint Leaves (Pudina) (finely chopped)
- 1/4 cup Coriander Leaves (Dhania) (finely chopped)
- 2 Green Chillies (slit)
- 1 Star Anise
- 1 Bay Leaf (Tej Patta)
- 4 Cloves (Laung)
- 2 Cardamom Pods (Elaichi)
- 1 Cinnamon Stick (Dalchini)
- 1 tablespoon Lemon Juice
- 2 tablespoons Ghee
- Salt (to taste)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions:
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Prepare the Rice: Begin by washing and soaking the basmati rice in enough water until ready to use.
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Prepare the Potatoes: Peel the baby potatoes and keep them in a bowl of water to prevent discoloration.
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Fry the Potatoes: Heat ghee in a heavy-bottomed pan. Drain the water from the potatoes, dry them with a kitchen towel, and fry them in the ghee until golden brown. Remove and set aside on a paper towel.
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Prepare the Spices: In the same pan, add the whole garam masalas: star anise, bay leaf, cloves, cardamom, and cinnamon stick. Allow them to release their aroma in the ghee.
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Sauté the Onion and Aromatics: Add the sliced onions to the pan and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for 2 minutes.
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Cook Tomatoes: Add the chopped tomatoes and slit green chillies to the pan. Sauté until the tomatoes become soft and mushy.
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Add the Spice Mix: In a bowl, whisk the red chilli powder, coriander powder, and garam masala powder into the curd. Add this mixture to the pan, followed by chopped mint and coriander leaves. Cook this mixture until the oil starts to separate from the masalas.
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Combine Rice and Potatoes: Drain the soaked rice and add it to the pan with the fried baby potatoes. Add 2-1/2 cups of water, season with salt, and add lemon juice. Stir everything together.
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Cook the Pulao: Cover the pan with a lid and let it simmer on low heat for about 20 minutes or until the rice and potatoes are fully cooked.
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Fluff and Serve: Turn off the heat, fluff the rice gently with a fork, and serve hot.
Serving Suggestions:
Enjoy the Baby Potatoes Pulao with a side of Cucumber Green Chilli Raita, a fresh Kachumber Salad, and crispy Papad. Perfect for lunchboxes or a weekend brunch at home!
