Small Potato Pulao

Ingredients

• • Basmati rice - 1 cup
• • Potatoes (small) - ¾ cup
• • Curd (fresh, thick) - 14 cups
• • Tomato juice - ¾ cup
• • Water - 1 cup
• • Garam masala powder - 1 teaspoon
• • Coriander leaves (fresh, prepare: grind to smooth paste) - ½ bunch
• • Salt - as required
• • Onions (cut lengthwise) - 2

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Ingredients For Grinding Together

• • Coriander seeds - 1 teaspoon
• • Chillies - 4
• • Coconut (grated, dry) - 2 tablespoons

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Method

• 1. Fry the "For Grinding together" spices in little oil and grind together with few green chillies and a piece of ginger. Keep aside.
• 2. Wash and soak rice for 10 minutes.
• 3. Grind coriander leaves to smooth paste and mix with fresh curds.
• 4. Pressure cook rice with l cup of water and ¾ cup of tomato juice.
• 5. Remove from fire and cool thoroughly.
• 6. Separate the grains.
• 7. Mix a Teaspoon of ghee to that.
• 8. Pressure cook potatoes and peel the skin.
• 9. Prick with a fork and fry in oil till light brown.
• 10. Keep aside.
• 11. Heat oil in a frying pan and fry onions till crisp.
• 12. Add ground masala and fry till good smell comes.
• 13. Gently mix potatoes and curds.
• 14. Stir in medium flame with cooked rice and salt.
• 15. Sprinkle garam masala powder.
• 16. Keep in low flame for few minutes.
• 17. Serve hot with mixed vegetable raita.