Potato Pulao

An instant one pot rice recipe with few spices and bite sized potato pieces cooked in a mixture of curd, mint and coriander leaves gravy.Very easy to make recipe that goes great in parties with a simple onion raitha.For South Indians, rice is the most satisfying food compared to other cereals and this long grained basmati rice is more flavorful than the ordinary rice and are perfect for pulao recipes.A healthy and bright colored lunch box rice recipe that takes less than 30 mins to prepare.Do try this pulao at home and serve them hot with raitha or salad.

PREPARATION TIME : 10 MINS

COOKING TIME 25 MINS

SERVES : 2

INGREDIENTS

1 cup basmati rice

3/4 cup potato pieces

1/2 tsp turmeric powder

1 1/2 cups water

2 tbsp oil

Salt to taste

TO GRIND

6 cloves garlic

2 tbsp mint leaves

2 tbsp coriander leaves

2 tbsp curd

2 green chillies

1/2 tsp fennel seeds

A small piece of ginger

TO TEMPER

A small piece of cinnamon

1 cardamom

1 star anise

1/4 tsp fennel seeds

2 cloves

METHOD

Wash and soak the rice in water for half an hour.Drain the water completely and keep it aside. Meanwhile grind the items under ‘to grind column’.

Peel the potatoes and cut them to bite -sized pieces and marinate in the ground mixture.

Heat oil in a pan,add the items under ‘to temper column’,then add the marinated potato pieces with 1/4 cup water and cook for 7 mins in low flame.

Then add turmeric powder,water,salt and rice and bring it to boil.When it starts to boil reduce the flame to low and cook for 12-15 mins in medium flame.Switch off the flame and let it set for 5 mins.

Serve the Potato Pulao hot with raitha or salad.

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