Aloo Pulao
This aloo pulao recipe is a simple one pot rice dish that is perfect for dinner. Chunks of potatoes paired with lightly spiced soft and tender basmati rice. Serve this delicious rice recipe with a side of mint raita or yoghurt chutney.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 Black Peppercorns
- 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
- 1
In a bowl cover the rice completely with cold water and leave to soak for at least 30 minutes
- 2
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
- 3
Add the ginger paste, garlic paste, and green chillies then cook for another 1-2 minutes
- 4
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
- 5
As the onions are cooking chop the potatoes into chunks then add into the pan and cook for 4-5 minutes
- 6
Add the tomatoes and cook for 3-4 minutes until softened.
- 7
Add the salt with the rest of the spices then cook for 4-5 minutes
- 8
Add the water then bring it to a gentle boil
- 9
Drain the rice then add into the pan and stir before increasing the heat to high then cook for 6-8 minutes
- 10
Cook for 2-3 minutes on medium heat until most of the water is absorbed
- 11
Reduce the heat to low then cover and cook for 15 minutes
- 12
Serve with mint raita and enjoy!