Quick Aloo Pulao

Ingredients

• 7⅜ cup oil
• 29½ onions · sliced
• Whole garam masala · as needed
• 14¾ tbsp ginger · garlic, and green chilli paste
• 44¼ potatoes · cut into cubes
• 14¾ tomato · chopped
• 14¾ tsp crushed red chillies
• 14¾ tsp red chilli powder
• 29½ tbsp biryani masala
• 14¾ tsp crushed coriander
• Salt to taste
• 14¾ tsp fennel seed powder
• 4.92 tsp turmeric powder
• 44¼ cups rice · soaked
• Green chillies · as needed
• Fresh mint leaves · as needed
• Lemon slices · as needed
• 7⅜ cup yogurt
• 29½ cups water in total

Instructions

1. In a pressure cooker, heat ½ cup oil and add the sliced onions. Fry until golden brown.
2. Add the whole garam masala, followed by the ginger, garlic, and green chilli paste. Sauté briefly.
3. Add the cubed potatoes and chopped tomato. Mix well.
4. Now add crushed red chillies, red chilli powder, biryani masala, crushed coriander, salt, fennel seed powder, and turmeric powder. Mix everything well.
5. Add ½ cup water and cook for a few minutes so the potatoes and spices combine nicely.
6. Add the soaked rice and gently mix. Sprinkle green chillies, fresh mint leaves, and lemon slices on top.
7. Now add 1½ cups water and ½ cup yogurt.
8. Close the pressure cooker and cook for 5 minutes on medium heat, then 5 minutes on low heat.
9. Turn off the heat and allow the pressure to release naturally before opening.
10. Fluff the rice gently and your Quick Aloo Pulao is ready to serve.