Instant Potato Pulao With Leftover Rice Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Saute until they splutter.
• STEP 2.Add chopped onions and saute until they turn golden brown.
• STEP 3.Add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped potatoes and cook until they are slightly tender.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the leftover rice and gently mix everything together.
• STEP 7.Cover the pan and cook for 5-7 minutes on low heat, allowing the flavors to blend.
• STEP 8.Garnish with chopped coriander leaves and serve hot with raita or pickle.

Cooking Tips

• You can add vegetables like peas, carrots, or bell peppers to make it more nutritious.
• If you don't have leftover rice, you can cook fresh rice and let it cool before using it in this recipe.
• Adjust the spice levels according to your taste preferences.

Storage and Serving

• Leftover potato pulao can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop before serving.
• Serve the potato pulao as a main dish or as a side dish with your favorite curry or dal.