Aloo Pulao is a simple, flavorful rice dish made with potatoes and aromatic spices.
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Rinse the basmati rice under running water until the water runs clear. Soak it in water for 20-30 minutes. Drain and set aside.
Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamoms. Sauté until the spices release their aroma.
Add the sliced onions and green chilies, and sauté until the onions turn golden brown.
Add ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the cubed potatoes and sauté for 3-4 minutes until they begin to soften slightly and develop some color.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well so the potatoes are coated with the spices.
(Optional) If you're using tomatoes and peas, add them at this stage and cook until the tomatoes soften.
Add the soaked and drained rice to the pot. Gently mix it with the potatoes and spices to coat the rice in the masala.
Pour 2 cups of water into the pot, add garam masala, and give everything a gentle stir. Taste the water for salt and adjust if needed.
If using a pressure cooker: Cover the lid and cook on medium heat for 1 whistle, then turn off the heat and let the pressure release naturally.
If using a regular pan: Cover with a tight-fitting lid and cook on low heat for 15-18 minutes until the rice is fully cooked and the water is absorbed.
Once the rice is cooked, fluff it gently with a fork to avoid breaking the grains.
Garnish with fresh coriander leaves.
Serve the Aloo Pulao hot with raita, pickle, or any curry of your choice.
Rinse the rice thoroughly to remove excess starch, which helps in keeping the grains separate.
Soaking the rice helps in faster cooking and ensures that the grains remain long and fluffy.
Adjust the spice levels according to your preference.
How do I cook Aloo Pulao in a pressure cooker?
To cook Aloo Pulao in a pressure cooker, first sauté the spices and onions as per the recipe. Then, add the cubed potatoes and spices, followed by the soaked rice and water. Cover the lid and cook on medium heat for 1 whistle. After that, turn off the heat and let the pressure release naturally for perfectly cooked rice.
What are some good side dishes to serve with Aloo Pulao?
Aloo Pulao pairs wonderfully with raita, pickles, or any curry of your choice. You can also serve it with a side of salad or yogurt for a refreshing contrast to the spices in the pulao.
Can I make Aloo Pulao vegan-friendly?
Yes, you can easily make Aloo Pulao vegan by substituting ghee with vegetable oil. The rest of the ingredients are naturally plant-based, making it a great option for vegan diets.
What can I substitute for Basmati rice in Aloo Pulao?
If you don't have Basmati rice, you can use other long-grain rice varieties like Jasmine rice or even short-grain rice, though the texture and flavor may vary slightly. Just ensure to adjust the water quantity based on the rice type you choose.
How should I store leftover Aloo Pulao?
To store leftover Aloo Pulao, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, simply microwave or heat it on the stove with a splash of water to prevent it from drying out.
