A delicious combination of fragrant rice pulao and spiced potato dum, perfect for a hearty meal.
Ingredients
Pulao Ingredients
- 1cuprice
- 2tbspghee
- 2bay leaf
- 1dried red chilli
- 3clovecardamom
- 6clovecloves
- 1stick cinnamon
- 2tbspcashews
- 2tbspraisins
- 1tspsalt
- 1tspsugar
- 2 1/2cupswater
Aloo Dum Ingredients
- 4piecepotatoes
- 2tbspmustard oil
- 1tspturmeric
- 2bay leaf
- 1tbspcumin seeds
- 1large onion
- 6clovegarlic
- 1inginger
- 2large tomatoes
- 1tspred chilli powder
- 1tspsalt
- 1 1/2tbspgaram masala
- 1cupcurd
- 1bunch coriander
Nutrition (per serving)
Calories
435.0kcal (21.75%)
Protein
9.0g (18%)
Carbs
63.0g (22.91%)
Sugars
4.0g (8%)
Healthy Fat
7.5g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Pulao and Aloo Dum
Pulao Method
Wash and soak the rice.
In a pressure cooker, add ghee, bay leaves, dried red chilli, cardamom, cloves, and cinnamon stick.
Sauté until fragrant, then add soaked cashews and raisins.
Sauté for a minute and add the soaked rice.
Add salt and sugar, and sauté for another 2-3 minutes.
Add water and pressure cook for 4-5 whistles.
Aloo Dum Method
Cut the potatoes into four pieces and semi-boil them with salt.
Peel and fry the potatoes in mustard oil with turmeric.
In the same pan, add a little more oil, bay leaves, and cumin seeds, and sauté.
Add sliced onion and sauté until golden brown.
Add the prepared paste made from onion, garlic, ginger, and chillies.
Cook until fragrant, then add the tomato paste.
Cook for 2-3 minutes, then add turmeric, salt, and red chilli powder.
Cook until the oil separates, then add the potatoes and curd.
Cook for a few more minutes, add water, and garam masala.
Cover and cook for 5 minutes.
Garnish with coriander and serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
435.0kcal (21.75%)
Protein
9.0g (18%)
Carbs
63.0g (22.91%)
Sugars
4.0g (8%)
Healthy Fat
7.5g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra flavor, you can add a few saffron strands to the pulao while cooking.
Ensure the potatoes are not overcooked during the boiling process to maintain their shape.
Adjust the spice levels according to your taste preference.
FAQS
What is the best way to store leftover Pulao and Aloo Dum?
To store leftover Pulao and Aloo Dum, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent drying out.
Can I make Pulao and Aloo Dum vegan-friendly?
Yes, you can easily make Pulao and Aloo Dum vegan by substituting ghee with vegetable oil or coconut oil and replacing curd with a plant-based yogurt alternative. This way, you can enjoy a delicious vegan version of this hearty meal.
What are some good side dishes to pair with Pulao and Aloo Dum?
Pulao and Aloo Dum pair wonderfully with a side of cucumber raita, salad, or even papad. You can also serve it with pickles for an extra kick of flavor.
What can I use as a substitute for rice in Pulao?
If you're looking for a substitute for rice in Pulao, you can use quinoa or cauliflower rice for a low-carb option. Both alternatives will absorb the flavors well and create a delicious dish.
How long does it take to cook Pulao and Aloo Dum in a pressure cooker?
Cooking Pulao and Aloo Dum in a pressure cooker typically takes about 15-20 minutes, including the time to sauté the spices and vegetables. After adding the soaked rice and water, pressure cook for 4-5 whistles for perfectly cooked rice.
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Shreya Das
(@foodwatii)
Digital creator Serving food with humour and stories❤️ Digital creator Serving food with humour and stories❤️...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia