Gujarati Batata Pulao Recipe - Sweet And Spicy Pulao With Lentils And Potatoes
Gujarati Batata Pulao is a simple and tasty Pulao that is made in every Gujarati Household. You can serve this potato Pulav along with Gujarati Kadhi and a roasted Papad.
In a traditional Gujarati meal, any form of lentil preparation is almost compulsory, it could be in the form of a lentil, legume or even combined with rice, hence making their meals wholesome.
Adding lentils to rice dishes not only makes them protein rich, but also adds flavour and texture to the rice and vegetables. Here in this recipe of Batata Pulao the rice is simmered with lentils, potatoes, spices and finally garnished with peas, caramelized onions and chopped mint that leaves a beautiful texture and delicious taste.
If you like Pulao & Rice recipes you must try some of your favorites like
- Kashmiri Pulao Recipe
- Chana Pulao Recipe
- Egg Pulao Recipe
- Pakistani Chickpeas Pulao Recipe
- Spicy Mixed Vegetable Pulao Recipe
- 1 cup Basmati rice
- 1/2 cup Green Moong Dal (Split)
- 2 Potatoes (Aloo) , peeled and diced
- 1 Onion , thinly sliced
- 1/2 cup Green peas (Matar) , steamed
- 1/4 cup Fresh coconut , finely diced
- 1 teaspoon Sugar
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 3 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 3 Green Chillies
- 3 cloves Garlic
- 1 inch Ginger , chopped
- 3 tablespoons Ghee
- 1 teaspoon Cooking oil
- 2 tablespoon Mint Leaves (Pudina) , chopped
- Salt , to taste
How to make Gujarati Batata Pulao Recipe - Sweet And Spicy Pulao With Lentils And Potatoes
To begin making the Gujarati Batata Pulao Recipe, wash and soak rice and lentil in 3 cups of water for half an hour.
Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder.
Heat oil in a small pan; add the sliced onions and sauté until tender and caramelized and keep aside.
Make a paste of the ginger, garlic and green chillies in a mixer grinder and keep aside.
Heat ghee in a large soup pot or handi on medium heat; add the cumin seeds, ginger garlic paste, and sauté until the raw smell from the ginger garlic paste turns to a roasted aroma and changes color.
Stir in the pounded spice powder, bay leaf, potatoes, turmeric powder, sugar, coconut, salt and sauté for a few seconds. Finally stir in the soaked rice and lentils along with the water.
Allow the mixture to come to a boil and then turn the heat to low.
Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture.
Once cooked, turn off the heat and allow the rice to rest for 15 minutes. Stir in the caramelized onions, peas, chopped mint and serve warm.
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