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potato pulao

one pot pulao recipe
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Ingredients

Soak

  • 1 cup basmati rice

deep fry

  • 200 potatoes
  • 1/2 cup onion

pulao

  • 1 peanut oil
  • 1 teaspoon fennel seeds
  • bay leaf
  • cinnamon
  • clove
  • 1 teaspoon ginger garlic paste
  • 3/4 tablespoon biryani masala
  • 1/4 cup curd
  • required salt
  • coriander leaves
  • 1 + 1/2 cup water

Instructions

  • First, Wash rice and soak it for 20 minutes
  • Add oil to a heavy-bottomed pan and heat
  • Furthermore, add potatoes in batches and fry till they turn golden brown
  • Drain oil and place on kitchen paper towel
  • Add onion and fry. Drain oil and place on kitchen paper towel
  • Add oil to the cooker and heat
  • When oil is hot, add bay leaf, cinnamon, clove, fennel seeds, and cardamom; splutter
  • Furthermore, add ginger-garlic paste; sauté
  • add curd; mix well
  • Furthermore, add biryani masala; mix well
  • add roasted potatoes and onion; mix well
  • Add water and requires salt; bring to boil
  • Furthermore, add rice; bring to a boil
  • Make sure nothing is stuck to the pan
  • Pressure cook for 2 whistles
  • carefully open the lid

Video

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Notes

  1. Peel the potato and cut them into bite-sized pieces. Make sure the potatoes are without any moisture. Else oil might splash while deep frying
  2. The flavor might vary, if you skip deep frying. Add extra oil and saute potatoes well else potatoes might not cook
  3. biryani masala is optional. you can add extra masala powders instead
  4. I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly
  5. if you are skipping to soak, add 2 cups of water for 1 cup of rice
  6. you can add ghee instead of oil
  7. potato rice IN THE instant pot- Cook for 5 minutes and do natural pressure release 
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