Name: Classic Aloo Pulao
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, washed and soaked; 2 medium Potato, peeled and cubed into 1-inch pieces; 1 medium Onion, thinly sliced; 1 medium Tomato, finely chopped; 2 tbsp Cooking Oil; 1 tsp Cumin Seeds; 1 Indian Bay Leaf; 1 tsp Ginger-Garlic Paste; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ½ tsp Garam Masala; 300 ml Water; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped, for garnish

55 mintotal

35 min hands-on20 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Place a heavy-bottomed pan or pressure cooker on medium heat and warm the cooking oil.
Add the cumin seeds and bay leaf. Allow the cumin to crackle for a few seconds to release its earthy aroma.
Add the sliced onions. Sauté continuously until they turn a light golden brown color.
Stir in the ginger garlic paste and cook for 1 minute until the raw garlic smell completely fades.
1 min
Add the chopped tomatoes, turmeric powder, red chilli powder, and garam masala. Cook until the tomatoes are soft and mushy, forming a thick masala base.
Add the cubed potatoes to the pan and toss them in the masala for 2-3 minutes.
2–3 min
Drain the soaked basmati rice completely and add it to the pan. Gently fold the rice into the potato masala, taking care not to break the grains.
Pour in the measured water and add the salt. Stir well and bring the mixture to a rolling boil.
Cover the pan with a tight-fitting lid, lower the heat to a simmer, and cook undisturbed for 12-15 minutes until all the water is absorbed.
12–15 min
Turn off the stove and let the pulao rest for 5 minutes. Garnish with freshly chopped coriander and fluff gently with a fork before serving.
5 min

How to tell it's done

Fluffy, well-separated rice grains coated in a mild spice blend, studded with fork-tender potato cubes.

Nutrition

Per serving, from 2 servings.

601kcal

Where the calories come from

Protein11.3 g7%
Carbohydrate106.5 g71%
Fat14.8 g22%

Sugars: 5.9 g
Saturated fat: 2.4 g
Fibre: 7.5 g
Sodium: 1192 mg
Potassium: 1269 mg
Calcium: 95 mg
Iron: 3.6 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Cutting the potatoes uniformly ensures they cook perfectly alongside the rice without turning overly mushy or remaining hard in the center.

What to serve it with

Serve piping hot with plain curd, a dollop of pickle, and roasted papad for a comforting, complete meal.

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Ingredients