November 19, 2016

Jeera Aloo Pulao (Cumin Potato Rice)

All time  Favourite Lunch box recipe that needs no side dish. Very easy to make and looks inviting and tempting. 
  • Pre Time: 10 mis
  • Cooking Time: 20 mins
  • Serves: 4

Ingredients needed to make Jeera Aloo Pulao:

Boiled Basmathi Rice from 2 cups of rice
Well boiled potatoes 4
Sliced Onions from 2 onions
Chopped spring onions 3 tb spoons
Cumin seed 1 tea spoon
Roasted cumin seed powder ½ tea spoon
Kashmiri chilli powder 1 tea spoon
Green chilli slitted 1
Cloves and cinnamon crushed coarsely ½ tea spoon
Cilantro (coriander leaves) for garnishing
Butter 1 tea spoon
Oil 3 tb spoons

How to make Jeera Aloo Pulao?

Cut the boiled potatoes into biteable size squares.
Heat a broad pan with butter and oil. 
Add the cumin seeds. 
After they splutter add the chopped onions and fry till the colour changes. 
Now add the crushed spice powder, red chilli powder and salt to it and stir well.
Now add the green chilli and the potato pieces. 
Stir gently till the potatoes get coated well with the spices. 

Let the stuff get fried to golden brown in medium flame for 5 to 10 minutes.
Finally add the spring onions and coriander leaves. 
Now keep the flame to minimum and add the boiled rice to the pan and mix everything gently. 
Close the pan with the lid and let the aroma and flavour get blended for five minutes in low flame.
Switch off the stove.
The delicious Jeera Aloo Pulao is ready to serve now.



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1 Comments
Comments
  1. This sounds so amazing! I can almost smell the spices, can rice & potatoes get any more flavorful? I think not!

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