Ingredients:
2 cups of basmati rice soak for 10 minutes.
300 grms potatoes cut into 2’ chunks
2 tomatoes chopped fine
3 green chillies sliced
2 big onions sliced
4 tbs yogurt
1 tsp red chillie powder
1 tsp garlic paste
1 tsp ginger paste
A little tumeric powder
3 tsp ghee
2 tbs mint leaves
3 cups of water
To Season:
2 small bay leaves
1 star anise
2 cardamom
½ tsp aniseeds
To Garnish:
1 tbs coriander leaves
1 tbs fried onions
Method:
Heat ghee in a thick bottomed pot.
Add in all the seasonings, add in the onions and green chillies.
Sauté well, add in the ginger garlic paste, fry till golden colour.
Add in the potatoes, and stir for a while.
Let the potatoes become a little brown and is little soft.
Add in the chopped tomatoes, chillie powder, tumeric and salt.
Simmer this for about 3 minutes till the tomatoes are mushy.
Add in the mint leaves and curds, also the drained rice.
Sauté till the rice gets well coated with the paste.
Add the water and taste for salt. Combine well, cover and cook the pulao on a very low flame, till all the liquid is absorbed, and the rice is cooked. Off the flame and keep covered for some time.
Later fluff up the rice and garnish with the coriander leaves and fried onions. Serve warm with onion raitha.
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