II Potato Pulao II

Serves : 6

  • 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


  • 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.