Aloo Gobi Ka Pulao Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and turmeric powder. Cook for a minute.
• STEP 4.Add diced potatoes and cauliflower florets. Mix well and cook for 5 minutes.
• STEP 5.Add basmati rice, water, salt, and garam masala. Stir gently and bring to a boil.
• STEP 6.Cover the pan and simmer on low heat until the rice is cooked and the flavors are well blended.
• STEP 7.Garnish with fresh coriander leaves and serve hot with raita or yogurt.

Cooking Tips

• You can add peas or carrots for additional flavor and color.
• Soak the basmati rice for 30 minutes before cooking to ensure fluffy and separate grains.
• Adjust the spice levels according to your preference by adding more or less green chilies.

Storage and Serving

• Aloo Gobi Ka Pulao can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pulao in a microwave or on the stovetop before serving.
• Serve the pulao as a main dish with raita, pickle, or yogurt on the side.