Baby Potatoes Pulao Recipe - Aloo Pulao Recipe

Step 1: To begin making the Baby Potatoes Pulao Recipe, wash and soak the basmati rice in enough water until further cooking

Step 2: Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration

Step 3: Heat ghee in a heavy bottomed pan, drain the potatoes from water, dry them using a kitchen towel and then fry in the ghee until they turn golden in colour

Step 4: Drain them on a kitchen towel and keep aside

Step 5: In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick and let them release its aroma into the ghee

Step 6: Add the thinly sliced onions and saute until they turn brown

Step 7: Add the ginger garlic paste and saute for 2 minutes

Step 8: Add in the tomatoes and slit green chillies and saute till the tomatoes turn mushy

Step 9: Now whisk in the red chilli powder, coriander, and garam masala into a bowl of curd to a smooth texture and add it to the pan

Step 10: Add the fresh coriander and min leaves and cook this mixture until all the masalas are well combined and the oil separates out

Step 11: Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, lemon juice and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked

Step 12: Once the rice and potatoes are cooked, switch off the heat, fork up the rice and mix gently

Step 13: Serve the Baby Potatoes Pulao Recipe along with Cucumber Green Chilli Raita, Kachumber Salad and a roasted Papad for the lunch box or for the weekend brunch at home