Homemade Baby Potatoes Pulao Recipe - Aloo Pulao Recipe

To begin making the Baby Potatoes Pulao preparation guide, wash and soak the basmati rice in enough moisture until further preparing.skin the skin of the baby potatoes and keep them immersed in a dish of moisture to avoid discoloration.bring to temperature ghee in a heavy bottomed pot, sieve the potatoes from moisture, arid them using a kitchen towel and then pot-fry in the ghee until they turn golden in colour.

sieve them on a kitchen towel and keep aside.In the same pot, mix in the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick and let them release its aroma into the ghee.mix in the thinly sliced onions and saute until they turn brown.

mix in the ginger garlic paste and saute for 2 mins.mix in in the tomatoes and slit green chillies and saute till the tomatoes turn mushy.Now whip in the red chilli dusting fragrant element, coriander, and garam masala into a dish of curd to a creamy texture and mix in it to the pot.mix in the crisp coriander and min leaves and stew this mixture until all the masalas are well combined and the cooking oil separates out.Now, sieve and mix in the soaked basmati rice to the pot, fried baby potatoes, 2-1/2 cups of moisture, essence with seasoning, lemon extract and let it stew for 20 mins with the lid closed until the rice and baby potatoes are cooked.Once the rice and potatoes are cooked, switch off the bring to temperature, fork up the rice and agitate gently.dish up the Baby Potatoes Pulao preparation guide along with Cucumber Green Chilli Raita, Kachumber Salad and a roasted Papad for the lunch box or for the weekend brunch at home.