A fragrant one-pot rice dish made with aromatic spiced stock and tender potatoes. Simple and easy to prepare, perfect for lunch boxes or quick family meals.
Adapted from a video by HomeCookingShow
Aloo Pulao | One Pot Meal | Simple Rice Recipes for Lunch Box | Potato Pulao Ready in 30 Minutes
basmati ricewashed and soaked for about 45 minutes1 cup
lemon juicefrom half a lemon½
green chillislit3
garam masala powder½ tsp
ghee1 tbsp
fried onionsa generous handful
coriander leavesfresh, choppeda handful
Steps
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1
Pour 700 ml of water into a pot. Add all the whole spices: cumin seeds, fennel seeds, coriander seeds, cinnamon, cloves, green and black cardamom, stone flower, mace, star anise, peppercorns, and bay leaf.
2
Add 6 to 7 garlic cloves with skin, lightly pounded.
3
Add one small onion, thinly sliced.
4
Add a few fresh coriander leaves. Let the stock simmer on medium flame for about 15 minutes until all the spices release their flavor.
5
After 15 minutes, turn off the heat. Strain the stock and set aside.
6
Heat 2 tbsp of oil in a cooking pot (karai). When hot, add 1 tsp of cumin seeds and 1 bay leaf.
7
Add one medium onion, thinly sliced. Sauté for about 2 minutes.
8
Add two large potatoes cut into large pieces without skin. Cook on medium flame for about 5 minutes, tossing occasionally.
9
Add two green chillies, roughly pounded, and 1/2 tsp of ginger-garlic paste.
10
Add 1.25 tsp of salt. Gently mix to allow the potatoes to absorb the seasoning.
11
Add one large tomato, roughly chopped. Gently mix. Cook on low flame for about 5 minutes.
12
Check the seasoning and add about 1/4 tsp more salt if needed. The potatoes should have turned a lovely golden color.
13
Pour in about 500 ml of the prepared spiced stock. Maintain medium heat and gently mix. Cover and bring the liquid to a boil.
14
Add 1 cup of basmati rice that has been washed and soaked for about 45 minutes. Gently mix.
15
Squeeze in the juice of half a lemon. Add three green chillies, slit. Add 1/2 tsp of garam masala powder. Gently mix.
16
Keep the flame on medium-low. Cover and cook for 10 minutes.
17
After 10 minutes, open the lid. The rice should be 3/4 cooked. Add 1 tbsp of ghee. Add a generous handful of fried onions and a handful of fresh chopped coriander leaves.
18
Cover again and cook on low flame for another 5 minutes until the rice is cooked through and fluffy.
19
Turn off the heat. The rice should be perfectly cooked and fluffy, with tender potatoes.
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