Baby Potatoes Pulao Recipe - Aloo Pulao Recipe
To make the Baby Potatoes Pulao, the baby potatoes are lightly fried in oil before adding it to the pulao, which gives the rice a nice colour and crispy texture. Serve it with your choice of raita and a roasted papad.
Baby Potatoes Pulao Recipe is a delicious simple pulao recipe made with baby potatoes. It is quick to make and makes for a wonderful lunch box recipe. The baby potatoes are lightly fried in oil before adding it to the pulao, giving it a nice colour and crispy texture.
The Baby Potatoes Pulao Recipe is aromatic with the addition of whole garam masalas. The fresh coriander and mint leaves add a refreshing taste as well.
If you like this recipe, you can also try some Pulao recipes such as
- 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 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1/4 cup Mint Leaves (Pudina) , finely chopped
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 2 Green Chillies , slit
- 1 Star anise
- 1 Bay leaf (tej patta)
- 4 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Cinnamon Stick (Dalchini)
- 1 tablespoon Lemon juice
- 2 tablespoons Ghee
- Salt , to taste
How to make Baby Potatoes Pulao Recipe - Aloo Pulao Recipe
To begin making the Baby Potatoes Pulao Recipe, wash and soak the basmati rice in enough water until further cooking.
Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration.
Heat ghee in a heavy bottomed pan, drain the potatoes from water, dry them using a kitchen towel and then fry in the ghee until they turn golden in colour. Drain them on a kitchen towel and keep aside.
In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick and let them release its aroma into the ghee.
Add the thinly sliced onions and saute until they turn brown. Add the ginger garlic paste and saute for 2 minutes.
Add in the tomatoes and slit green chillies and saute till the tomatoes turn mushy.
Now whisk in the red chilli powder, coriander, and garam masala into a bowl of curd to a smooth texture and add it to the pan.
Add the fresh coriander and min leaves and cook this mixture until all the masalas are well combined and the oil separates out.
Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, lemon juice and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked.
Once the rice and potatoes are cooked, switch off the heat, fork up the rice and mix gently.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.