Potato Pulav

Pulavs are welcome anytime, anywhere, in any meal. When a packed lunch is open, the aroma is so inviting even a peckish eater will not leave a morsel. There are different recipes for potato pulavs depending on the combination of spices. The pulav that I have given here is very mild and at the same time the potatoes are crisp, and the onion and ginger are also fried golden crisp. This can be served with dhal dishes, or with meat curries.

Potato Pulav - Kalas Kalai

Potato Pulav

The potato pulav provides moderate amount of calories, mainly from carbohydrates. Those who are on a weight reduction diet may include it without the fear of consuming excess energy. It also gives good satiety value, thus limiting the amount consumed.

Ingredients

For the Potato

  • 6 medium sized Potatoes
  • 1 C sliced Onions
  • 3 cm piece Ginger, grated
  • ½ tsp Turmeric Powder
  • 2 tsp Kashmiri Chillie Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Salt, or to taste
  • 4 T Vegetable Oil

For the Pulav

  • 3 C Basmati Rice
  • 3 T Ghee (Clarified Butter)
  • 2 ½ tsp Salt, or to taste
  • 6 C Boiling Water
  • ¼ C Coriander Leaves, diced (optional)

Method

  1. Wash and drain the basmati rice in a colander.
  2. Pare and dice the potatoes into 1 inch cubes.
  3. Heat the oil in a kadai or wok. Add the onion and ginger and fry till golden brown.
  4. Add the potatoes and fry on low heat till the potatoes are almost cooked.
  5. Add the spice powders (turmeric, chillie, garam masala) and salt, and cook till the potatoes are crisp. Set aside.
  6. Heat the ghee in a large, heavy based pan. Add the rice and stir till all the grains are coated with ghee.
  7. Add the boiling water and salt. Bring to boil, lower heat, and cook till the rice is done.
  8. Add the potatoes and the coriander leaves. Mix. Blend without breaking the rice grains.
  9. Serve hot.

Notes

  1. Alternative method: If you have the equipment, you can cook the rice in 8 cups of boiling water and strain the water when the rice is almost cooked. The potatoes should be fried in a very large kadai or wok along with the ghee that is listed under the pulav. Add the strained rice to the potato and mix. Serve immediately. I am only listing this method as some people prefer it but I do not recommend it as what little vitamins and minerals are present in the basmati rice will be lost in the strained water.
  2. You can substitute coriander leaves with curry leaves if you don’t like the taste of coriander.
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