Quick Aloo Pulao

Ingredients

• 10¼ cup oil
• 41 onions · sliced
• Whole garam masala · as needed
• 20½ tbsp ginger · garlic, and green chilli paste
• 61½ potatoes · cut into cubes
• 20½ tomato · chopped
• 20½ tsp crushed red chillies
• 20½ tsp red chilli powder
• 41 tbsp biryani masala
• 20½ tsp crushed coriander
• Salt to taste
• 20½ tsp fennel seed powder
• 6.83 tsp turmeric powder
• 61½ cups rice · soaked
• Green chillies · as needed
• Fresh mint leaves · as needed
• Lemon slices · as needed
• 10¼ cup yogurt
• 41 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.