Quick Aloo Pulao

Ingredients

• 11⅝ cup oil
• 46½ onions · sliced
• Whole garam masala · as needed
• 23¼ tbsp ginger · garlic, and green chilli paste
• 69¾ potatoes · cut into cubes
• 23¼ tomato · chopped
• 23¼ tsp crushed red chillies
• 23¼ tsp red chilli powder
• 46½ tbsp biryani masala
• 23¼ tsp crushed coriander
• Salt to taste
• 23¼ tsp fennel seed powder
• 7¾ tsp turmeric powder
• 69¾ cups rice · soaked
• Green chillies · as needed
• Fresh mint leaves · as needed
• Lemon slices · as needed
• 11⅝ cup yogurt
• 46½ 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.