Aloo Pulao or Potato Pulav with step by step pictures. Simple pulao made with potato, basmati rice and minimum spices to create a flavourful pulao.
Aloo Pulao Recipe
Pulao is a very simple dish which has a lovely aroma on pureed onions through out the rice..I make pulao differently each time and this is one of my favourite recipe. It is pretty mild and taste great with any spicy curries or raita.
About Aloo Pulao
Pulao is a light dish that gets its flavour and nutty colour from a gently spiced meat broth. It's usually served with korma, a rich meat or vegetable curry with a thick sauce. It uses a complex spice blend and requires you to layer the rice with your protein of choice before slow-cooking it.
You can never go wrong with a potato and rice combination. A high- carb meal that's full of energy and flavour. you'll be surprised at how well it goes with almost anything as a side or main course. It's simple to make and store in the fridge, making it ideal for meal prep.
Hope you will give this a try and let me know how it turns out for you.
Ingredients for Aloo Pulao
Basmati Rice :
Basmati rice is a long, slender-grained aromatic rice that has traditionally been grown in India, Nepal, and Pakistan. White basmati rice contains more calories and carbohydrates than regular white rice. It also contains slightly more protein, but the difference is insignificant. Furthermore, both types of grains are highly processed
and, due to their low fibre content, may cause blood sugar spikes.
Ghee :
Ghee tends to be one of those hyperbole-inducing foods, like macarons and gelato, that people describe quite dramatically as being heavenly or the best thing ever. In actuality, ghee tastes like a cleaner, richer, more decadent version of butter itself.
Turmeric Powder :
The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you're unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty.
Tomatoes:
Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. flavour is also known as classic tomato flavour or old-fashioned tomato flavour in some cases. Some tomatoes are described as having a mild or bland flavour.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Aloo Pulao Recipe | Potato Pulav Recipe
Ingredients
- Basmati Rice - 2 cups
- Ghee - 2 tblspn
- Cumin Seeds / Jeerakam - 1 tsp
- Onion - 1 medium size sliced thinly
- Tomatoes - 2 sliced thinly
- Turmeric Powder / Manjal Podi - 1 tsp
- Potatoes - 2 peeled and cubed
- Milk - 1 cup
- Water - 2 cup
- Coriander leaves a handful finely chopped
- Salt to taste
- For Masala:
- Onion - 1 large peeled and chopped
- Green Chillies - 5 to 6 or to taste
- Ginger Garlic Paste - 2 tblspn
- Fennel Seeds / Sombu / Saunf - 1 tblspn
- Cinnamon / Pattai - 4 cm piece
Instructions
- Soak basmati rice for 30 mins. Drain and set aside.
- Take ingredients for masala and puree them. Set aside.
- Heat ghee in a pressure cooker. Add in cumin seeds and turmeric, crackle them.
- Add in onions and fry till golden.
- Add in tomatoes and cook till mushy.
- Now add in the ground masala and cook till oil separates,
- Add in potatoes and toss well. Add in rice and mix well.
- Pour in milk and water. Season with salt and mix well.
- Bring it to boil, Cover the cooker. Simmer the flame and cook on low heat for 15 mins. Turn off the heat and let the steam go all by itself.
- Open the cooker and fluff the rice, add in coriander leaves and mix well.
- Serve
Aloo Pulao Step by Step
 |
| Take all your ingredients |
Uma Shankar
yummy and rich pulao
GITA REDDY
I was looking for the recipe of Sarva Pindi and that led me to your delightful blog. I am a north indian married to a telanganite and I make most dishes from Telangana but somehow I did not make Sarva Pindi. Your recipe turned out very well and I managed to surprise my husband of twenty-nine years with a taste of his childhood favourite food.
I read about you and your decision to quit your job for your passion. I can empathise with you. I was a bank manager for twenty-six years but took early retirement at the age of forty-nine to write books for children.
My best wishes to you. God bless.
Kalyani Jadhav
Hi mam your recipes are awesome love them all. about this recipe i had doubt whether we must put whistle to pressure cooker???
Aarthi
@Kalyani Jadhavyes u have to put whistle
hema
Should we compulsory add milk
Aarthi
@hemamilk makes it more tasty
TISHA ROY
how many whistles??
Aarthi
@TISHA ROYno whistle, just cook it for 15 mins on a very very low flame
A
Hello,
I wanted to know if you used the same 'cup' to measure rice and milk/water ? I always seem to have mushy basmati rice when I cook it in a cooker 🙁
Thanks
Anu
Shreya
Adding milk to the rice..........ensures the rice stay good for long time.