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II
Potato Pulao
II |
Serves : 6
Ingredients:
-
11/2 cups Long Grain (Basmati) Rice
-
1 medium Onion, sliced
-
1 Large potato, diced
-
1 tsp.
Ginger,
grated
-
1 tsp.
crushed
Garlic
-
1 tbsp. Oil
-
1/2 tsp. Cumin seeds
-
2 Green Cardamom
pods
-
1 inch piece of Cinnamon
-
1Bay
Leaf
-
1/4
tsp.
Turmeric
powder
-
11/2
tsp.
Salt or
to taste
-
1/4
tsp.
Garam
masala
powder
-
3 cups water
-
1 tbsp.
Fresh
coriander
leaves,
chopped
Preparation:
-
Clean, wash, soak (for
10 minutes) and drain
the rice.
-
In a
medium
sized
heavy
pan
heat
the
oil
and
add
cumin
seeds,
cardamom,
bay
leaf
and
cinnamon
stick.
Allow
cumin
seeds
to
splutter.
-
Add
Onions
stir
fry
for
2
minutes.
Add
ginger-garlic
and
potatoes
and
fry
for
a
minute
or
two.
-
Add
salt,
turmeric
powder
and
garam
masala
powder.
Cook
for
a
minute.
-
Add
the
drained
rice.
Mix
gently.
-
Add
the
water
and
bring
to
full boil.
Lower
the
heat,
cover
and
cook
until
rice
is
fully
cooked
and
water
is
fully
absorbed.
Remove
from
the
heat
and
let
it
stand
for
5
minutes
covered
before
serving.
-
Garnish
with
coriander.
Serve
hot
with
your
favorite
raita
and
chutney.
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Opinions
Jack Lenox
Kevin Koehler
Ben Lowery
Neha Gajjar