Monday, May 31, 2010

ALOO PULAO

INGREDIENTS:

Rice - 2 cups

Baby Potatoes - 1cup(i soaked in curd adding salt and chilli powder for better result)






Onions - 2 medium
Tomato - 1 medium






Curds/ Yogurt - 3 tbsp






Green Chilies - 2 -3 medium
Red Chili powder - 1 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1/2 tsp






Ghee - 2 tsp
Oil - 2 tsp
Salt to taste
Water - 3 & 1/2 cups
Mint eaves - 5 -6 springs
Coriander leaves for garnish

Cumin - 1/2 tsp
Bay leaf - 2 small
Star Anise - 1
Cardomon - 2
Cloves -2
Cinnamon - 2"
Mace
METHOD:
1. Wash rice and soak for 1/2an hr.
2. Chop onions as juliennes, tomatoes very finely. Slit green chilies in middle.
3. Heat a pressure cooker with ghee and oil. Once its hot, sauté all the wholes spices for 1 min.


4. Then add the julienne onions along with green chilies, mint leaves and fry till the onions starts sweating. . 5. 5. Add in the ginger garlic paste. Fry till it turns brown.


6. Peel the potatoes while the onions are getting brown, . And add to the pan.
7. Simmer and cover with the lid for the potatoes to get little soft.
8. Add in the chopped tomatoes along with chili powder and salt.




9. Fry well till the tomatoes are well mashed. Simmer this for 2 mints.


10 . At this stage add the curds and drained rice. Sauté will so that the rice gets well coated.


11. Add water and adjust salt, combine everything well and cover with lid and pressure cook for 3 whistles.




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