Pulao is very simple and easy to prepare. It is appetizing and less spicy. It can be prepared with various veggies. Here is one such pulao recipe. This pulao is prepared from potato and milk. Milk will give rich taste to the dish. The potato along with onion, milk and spices will taste great.
This potato pulao goes well with any curry or raitha. Since it is very mild, it can be served without any side dish also. Pulao is basically a less spicy dish. Milk is used to enhance the taste of the dish. But, milk will reduce the spiciness of the dish. So, add more spices and green chili.
The step by step pictorial procedure of this recipe is as follows. Check it out and give a try. Enjoy the potato milk pulao with any curry or raitha or plain.
Check other pulao and pilaf/biriyani recipe, Less Spicy green peas biriyani, chicken biriyani, mushroom dum biriyani, mutton pongal, Thalapakatti style biriyani in basmati, green peas and coconut milk biriyani , thalapakatti style chicken biriyani and ghee rice.
- Potato/Aloo – (3-4)
- Basmati rice – 1 cup
- Onion(small) – 2
- Ginger-garlic paste – 1 tbsp
- Green chili -3
- Cumin seeds 1 tsp
- Clove – 3
- Cardamom – 3
- Cinnamon stick – a small piece
- Bay leaf – 1
- Mint leaves – 2 tbsp
- Salt – As per the taste
- Milk – 1 cup
- Water – 1 cup
- Coriander leaves – 3 sprigs
- Wash and rinse the basmati rice well. Soak it for 15 minutes.
- Heat oil in a pressure cooker.
- Add cumin seeds, clove, cardamom, cinnamon stick and bay leaf. Let cumin seeds splutter.
- Add ginger-garlic paste to it. Saute for few seconds.
- Now, add sliced onion. Saute till it becomes golden brown.
- Add mint leaves and halved green chili.
- Add required salt.
- Add cubed potatoes. Saute it for 1-2 minute(s).
- Add water.
- Add milk.
- Allow it to boil.
- Add soaked rice to it. Give a gentle stir. Check for the seasoning and adjust if required.
- Allow it to boil. Close the pressure cooker and cook it for 10 minutes in low. Allow the pressure to escape by itself.
- Garnish it with coriander leaves. Potato Pulao is ready to serve hot.
- Adjust the seasoning as per the requirement.
- I have used rice:(water+milk) ratio as 1:2 . Water alone also can be used. If soaking rice for 1/2 hour, then use 1 1/2 parts of (water+milk) to 1 part of rice.
- Milk will reduce the spiciness of the dish. So more spices and green chili can be used.
- If you feel the masala and hotness is less after adding rice, then add 1/2 tsp of garam masala and 1/4 tsp of red chili powder.