2medium to large potatoesor 200 to 215 grams potatoes
2tablespoonoil
1tej patta(Indian bay leaf)
2green cardamoms
3cloves
1inchcinnamon
¼teaspoonmustard seeds
1medium onionor 50 grams onions or ⅓ cup thinly sliced onions
1sprig curry leavesor 8 to 10 curry leaves
¼teaspoonturmeric powder
1.5 to 1.75cupswaterfor pressure cooking
salt as required
1 to 2tablespoonchopped corianderor mint leaves for garnish
To be ground to a paste
1medium tomatoor 60 grams tomatoes or ⅓ cup chopped tomatoes
3 to 4garlic cloves- chopped
1inchginger- chopped
1 to 2green chilies- chopped
¼cupchopped coriander leavesor ¼ cup half-half of mint + coriander leaves
¼teaspoonfennel seeds
¼teaspooncumin seeds
Instructions
preparation
Rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch.
Then soak the rice in water for 20 to 30 minutes. Then later, drain all the water from the rice and keep aside.
In a chutney grinder jar or a small grinder jar, take the following ingredients - chopped tomatoes, garlic cloves (chopped), ginger (chopped), green chilies (chopped), chopped coriander leaves, fennel seeds and cumin seeds.
Without adding any water, grind or blend to a smooth paste. The juices from the tomato will help in blending. Keep this masala paste aside.
making potato rice
Heat 2 tablespoons oil in a 2 litre pressure cooker. Lower the heat and first add the whole spices - tej patta, green cardamoms, cloves and cinnamon.
Next add mustard seeds. Saute till the mustard seeds splutter on low heat.
Then add thinly sliced onions. Saute the onions stirring often on low to medium-low heat till they begin to get light brown.
Then add curry leaves. Saute for 5 to 6 seconds.
Then add the ground masala paste. Mix very well and saute for a minute.
Add turmeric powder. Mix the turmeric powder very will with the rest of the masala.
Add chopped potatoes. Stir and mix the potatoes with the rest of the pulao masala.
Now add the soaked rice. Stir and mix the rice evenly with the masala.
cooking potato rice
Add water. You can add 1.5 cups to 1.75 cups of water. Do add water depending on the quality of basmati rice. Stir very well.
Season with salt as needed. Check the taste of the water and it should taste a bit salty.
Cover and pressure cook on a medium heat for 2 to 3 whistles or 6 to 7 minutes.
When the pressure falls down on its own in the cooker, then only open the lid and gently fluff the rice.
Garnish with some coriander leaves or mint leaves while serving potato rice. Accompany a raita, salad or pickle by the side.
Notes
Recipe Tips
You can use basmati rice or any long-grained rice or any variety of non-sticky medium or short-grained rice to make this aloo pulao.
Instead of oil, you can opt to add ghee.
You can also add veggies like cauliflower, bell pepper, green peas, baby corn, carrots and broccoli.
For cooking potato pulao in a pan or pot
Saute everything as mentioned in the recipe in a thick bottomed pan or pot.
Add soaked rice and then 1.75 cups water.
On a low to medium heat, cover and cook till all the water is absorbed and the rice is cooked. Depending on the quality of rice, you can add 2 cups water too.