Aloo Pulao

Aloo Pulao is a simple and delicious one-pot dish made with basmati rice, potatoes (aloo), and aromatic spices. It's a quick and flavorful option for a weeknight dinner or lunch.

Ingredients:

• 1 cup basmati rice
• 2 medium-sized potatoes, peeled and diced
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 1/2 cup green peas (fresh or frozen)
• 1/2 inch ginger, finely chopped
• 2-3 green chilies, slit (adjust to taste)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional, adjust to taste)
• A handful of fresh coriander leaves, chopped
• 2 tablespoons cooking oil or ghee
• Salt to taste
• 2 cups water

Instructions:

1. Rinse and Soak Rice:

   • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. Sautéing:

   • Heat oil or ghee in a pot or pressure cooker. Add cumin seeds and mustard seeds. Allow them to splutter.
   • Add thinly sliced onions and sauté until they become golden brown.

3. Add Aromatics:

   • Add chopped ginger and slit green chilies. Sauté for a minute until the raw aroma disappears.

4. Add Potatoes:

   • Add diced potatoes and cook for 2-3 minutes until they are lightly browned.

5. Add Spices:

   • Add turmeric powder, garam masala, and red chili powder (if using). Mix well to coat the potatoes with the spices.

6. Add Tomatoes:

   • Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

7. Add Rice and Peas:

   • Add soaked and drained basmati rice to the pot. Also, add green peas.
   • Stir gently to combine the rice with the potato and spice mixture.

8. Add Water:

   • Pour 2 cups of water into the pot. Season with salt.

9. Cooking:

   • Bring the mixture to a boil. If using a pressure cooker, cover with the lid and cook for one whistle on medium heat. If using a pot, cover with a tight-fitting lid and simmer on low heat until the rice is cooked and water is absorbed.

10. Fluff the Rice:

    • Once the rice is cooked, fluff it gently with a fork.

11. Garnish:

    • Garnish with freshly chopped coriander leaves.

12. Serve:

    • Aloo Pulao is ready to be served. Serve it hot with raita or any side of your choice.

Tips:

• You can adjust the amount of green chili and red chili powder to your desired level of spiciness.
• For a richer flavor, you can add a dollop of yogurt or cashew paste to the pan while cooking the potatoes.
• Leftover Aloo Pulav can be stored in the refrigerator for up to 3 days and reheated before serving.
• You can add other vegetables like carrots, peas, or bell peppers to both versions for extra flavor and nutrients.

Aloo Pulao is a versatile dish that pairs well with various accompaniments.