Potato (Aloo) Pilau

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4.333335
Average: 4.3 (3 votes)
Servings 
Serves 3-4

A simple and quick pilau, delicious if you are a fan of potatoes!! It is also known as Tahiri/Tehri Pilau. This dish can be served on it's own if you want a light meal or can be perked up with sides such fried kababs and sun-dried mango-carrot pickle like I have! You can also have it with kachumbarraita or tomato chutney. YUMYUM!

Ingredients
300 gm
basmati rice (1 and a half cups), washed 2-3 times then soaked for half an hour.
2
onions, chopped
1/2 tsp
turmeric powder
1/2 tsp
cumin/coriander powder
1/2 tsp
freshly ground roasted cumin powder
2 tbsp
butter
4 tbsp
oil
1/2 tsp
garlic paste
a bit of chopped coriander
4
potatoes, peeled and cut into quarters
1 tbsp
yoghurt
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)
Whole Spices
1 tbsp
whole cumin seeds
1/2 tsp
whole pepper
2 sticks
cinnamon
2
cloves
2
cardamom
Instructions 

Place a pan on the stove. Remember that the rice will double after cooking and the meat, veggies and potatoes will go in there too so you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the whole spices; cumin, cardamom, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are translucent, stirring with a wooden spoon. Then add the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste and potato cubes. Fry together for a couple of minutes, then add the yoghurt. Cook until the mixture thickens then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

As soon as the the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve with accompaniments of your choice!

Enjoy! :)


Comments

awesome recipe loved it
i'll make it today insha ALLAH

I used this recipe as a guideline to make a pilau with chickpeas. Turned out great! Thx for the recipe!

I just made this! It has turned out perfect! A little more yellow than yours but thats okay! thank youuuu!! :*

Salam,What is cumin/coriander powder? Both together? & for roasted cumin powder can i roast cumin seeds in a hot pan n grind n take?

Fauzia's Kitchen Fun's picture

W/Salaam, yes a combination of the two, and yes I normally just roast cumin and grind then store this for my recipes.

Thnx .. wil try this soon