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Aloo pulao
Category : Rice, North indian, North Indian lunches
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
Recipe courtesy: Chef Ajay Chopra, Executive Chef, Westin Mumbai Garden City
- Heat ghee in a pan
- Add cumin seeds, cloves and cardamom to the oil.
- When they give off fragrance, add potato and rice
- Stir-fry to a light brown color
- Add rock salt and water
- Cover the pan and let it simmer on low flame for about 15 minutes.
- Garnish with green coriander leaves.
Recipe courtesy: Chef Ajay Chopra, Executive Chef, Westin Mumbai Garden City
Ingredients:
100gm samwat rice (also known as Parsai ke chawal)
30gm ghee
10gm cumin seeds
2 cloves
2 green cardamoms
1 large potato (diced in small pieces)
15gm rock aalt (saendha Namak)
100ml water
100gm samwat rice (also known as Parsai ke chawal)
30gm ghee
10gm cumin seeds
2 cloves
2 green cardamoms
1 large potato (diced in small pieces)
15gm rock aalt (saendha Namak)
100ml water
RECIPES BY AJAY CHOPRA
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