Quick Aloo Pulao

Ingredients

• 12⅛ cup oil
• 48½ onions · sliced
• Whole garam masala · as needed
• 24¼ tbsp ginger · garlic, and green chilli paste
• 72¾ potatoes · cut into cubes
• 24¼ tomato · chopped
• 24¼ tsp crushed red chillies
• 24¼ tsp red chilli powder
• 48½ tbsp biryani masala
• 24¼ tsp crushed coriander
• Salt to taste
• 24¼ tsp fennel seed powder
• 8.08 tsp turmeric powder
• 72¾ cups rice · soaked
• Green chillies · as needed
• Fresh mint leaves · as needed
• Lemon slices · as needed
• 12⅛ cup yogurt
• 48½ 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.