Quick Aloo Pulao

Ingredients

• 9⅝ cup oil
• 38½ onions · sliced
• Whole garam masala · as needed
• 19¼ tbsp ginger · garlic, and green chilli paste
• 57¾ potatoes · cut into cubes
• 19¼ tomato · chopped
• 19¼ tsp crushed red chillies
• 19¼ tsp red chilli powder
• 38½ tbsp biryani masala
• 19¼ tsp crushed coriander
• Salt to taste
• 19¼ tsp fennel seed powder
• 6.42 tsp turmeric powder
• 57¾ cups rice · soaked
• Green chillies · as needed
• Fresh mint leaves · as needed
• Lemon slices · as needed
• 9⅝ cup yogurt
• 38½ 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.