Potato Pulao

Name: Potato Pulao
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1/2 cup peeled and potato cubes; 1 white onion finely sliced; leaves Fistful mint; 1/4 cup cashew nuts; 4 tbsp ghee; 1 tsp cummin seeds; 2 pieces cloves; 2 pieces green cardamoms; 1 " cinnamon stick; 4 pieces black peppercorns; 1 bay leaf; 1 tsp green chilli ginger paste; Salt to taste as required; Fresh curd as required

Jasmin Motta _ #BeingMotta @cook_12567865

#LBC
Once a week children love rice dishes in their lunch box meal.
Simple delicious Pulao prepared from basmati rice, potato and flavoured with regular spices.

Jasmin Motta _ #BeingMotta @cook_12567865

#LBC
Once a week children love rice dishes in their lunch box meal.
Simple delicious Pulao prepared from basmati rice, potato and flavoured with regular spices.

Saved

Ingredients

3 servings

1 cupbasmati rice
1/2 cuppeeled and potato cubes
1white onion finely sliced
leavesFistful mint
1/4 cupcashew nuts
4 tbspghee
1 tspcummin seeds
2 piecescloves
2 piecesgreen cardamoms
1" cinnamon stick
4 piecesblack peppercorns
1bay leaf
1 tspgreen chilli ginger paste
Salt to taste as required
Fresh curd as required

Saved

Steps

1

Wash and soak basmati rice for 1/2 hour.
2

In pan pressure cooker add and heat ghee. Add onion slices and saute till brown. Add chopped mint leaves. Transfer it in plate.
3

In same pan cooker now fry cashew nuts till golden (I roasted in Airfryer). Transfer it plate.
4

Now add cummin seeds, cloves, cinnamon stick,peppercorns, bay leaf, cardamoms, green chilli ginger paste and saute for 30 seconds.
5

Add potato cubes. Saute for 5 minutes. (Discard soaked water from basmati rice.) Add soaked basmati rice,salt and mix well. Saute for 5 minutes.
6

Add 1 glass of water (500ml). Stir it. Close the cooker lid. Pressure cook for 2 whistles. Let the steam escape before opening the cooker lid.
7

With fork mix the prepared potato pulao. Remove bay leaf. Garnish with onion barista and fried cashew nuts. Serve with fresh curd.