Aloo Pulao
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
351 kcal
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Course
Main Course, Dinner
Aloo Pulao
Description
This recipe prepares a fragrant Aloo Pulao by first soaking the rice, then sautéing whole spices such as cumin seeds, bay leaf, cloves, black cardamom, cinnamon, and peppercorns in hot oil until fragrant. Ginger and garlic pastes along with green chilies are added for depth, followed by browned onions. Diced potatoes are cooked alongside tomatoes and a blend of spices including turmeric, chili powder, and garam masala. The soaked rice is then combined with the spiced potato mixture and cooked with water until fluffy.
The resulting pulao has tender rice grains distinctly flavored by the aromatic whole spices and warmly spiced potatoes throughout. The cooking technique ensures that the potatoes become tender but hold shape and the rice absorbs all the spices, creating a harmonious dish with subtle heat and savory notes.
Aloo Pulao can be served as a one-pot meal or accompany other vegetarian dishes, curries, or yogurt-based sides for a balanced meal. The gentle heat and inviting fragrance make it suitable for special meals or everyday dining.
Ingredients
- 500 g potato Aloo
- 300 g rice
- 50 ml neutral cooking oil generic cooking oil
- 1 tsp cumin seeds Jeera
- 2 bay leaf
- 8 cloves Laung
- 3 black cardamom
- 1 tsp peppercorn
- 1 Piece cinnamon
- 2 green chili
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 onion
- 2 tomato
- 1 tsp salt
- ½ tsp turmeric powder Haldi
- ½ tsp chilli powder
- ½ tsp kashmiri chili
- 1 tsp garam masala
- 600 ml water
Instructions
- In a bowl cover the rice completely with cold water and leave to soak for at least 30 minutes
- Whilst the rice is soaking in a pot heat up the oil until hot then add the whole spices and sauté for 1-2 minutes until fragrant
- Add the ginger paste, garlic paste, and green chillies then cook for another 1-2 minutes
- Add the finely sliced onions and cook on medium for 6-8 minutes until browned – add a few tablespoons of the water to allow the onions to release some colour then cook for another 1-2 minutes
- As the onions are cooking chop the potatoes into chunks then add into the pan and cook for 4-5 minutes
- Add the tomatoes and cook for 3-4 minutes until softened.
- Add the salt with the rest of the spices then cook for 4-5 minutes
- Add the water then bring it to a gentle boil
- Drain the rice then add into the pan and stir before increasing the heat to high then cook for 6-8 minutes
- Cook for 2-3 minutes on medium heat until most of the water is absorbed
- Reduce the heat to low then cover and cook for 15 minutes
- Serve with mint raita and enjoy!
Notes
- Nutritional facts provided are for reference and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 461mg | 19% |
| Potassium | 582mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 26mg | 29% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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