Smokey Aaloo- Matar Pulao in Cooker

Ingredients

• 2 cups Basmati Rice (long grain, washed 3‑4 times and soaked 20‑30 minutes)
• 3 medium New Potatoes (peeled and cut into large chunks; new potatoes stay firm and sweet)
• 1 cup Green Peas (fresh or frozen)
• 2 large Onion (thinly sliced lengthwise (lachchi))
• 2 medium Tomato (chopped)
• 2 inch Ginger (peeled)
• 8 cloves Garlic (peeled)
• 2 pieces Green Chili (slit; add more for extra heat)
• 1 small bunch Coriander Stems (includes stems for extra flavor)
• 1 tablespoon Ghee (for tempering)
• 1 tablespoon Oil (for roasting potatoes)
• 1 set Whole Spices Mix (1 cinnamon stick, 4‑5 black peppercorns, 1 large cardamom, 2 cloves, 1 bay leaf, 2 small green cardamoms, 1 tsp cumin seeds)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Cumin Powder
• 1 teaspoon Kashmiri Red Chili Powder (gives color without too much heat)
• 1 teaspoon Biryani Masala
• 2 teaspoons Salt (adjust to taste)
• 2 drops Lemon Juice (about 1‑2 tsp total; adds freshness)
• 2 tablespoons Fresh Cilantro (chopped, for garnish and raita)
• 1 cup Plain Yogurt (medium sour, for raita)
• 5 sprigs Mint Leaves (fresh, for raita)
• 0.5 cup Cucumber (finely diced, optional for raita)
• 0.5 teaspoon Roasted Cumin Powder (for raita)
• 0.25 teaspoon Black Salt (for raita, optional)

Instructions

1. Wash and Soak Rice

   Rinse the Basmati rice 3‑4 times with cold water until the water runs clear. Soak in fresh water for 20‑30 minutes, then drain.

   Time: PT20M

2. Prep Vegetables & Paste

   Peel and cut potatoes into large chunks. Slice onions thin lengthwise. Chop tomatoes. In a blender, combine ginger, garlic, green chilies, coriander stems, and a splash of water; blend to a smooth paste.

   Time: PT10M

3. Roast Potatoes

   Heat 1 tbsp oil in the frying pan over medium flame. Add potato chunks and fry until lightly golden and crisp on the outside.

   Time: PT5M

   Temperature: Medium flame

4. Temper Whole Spices

   In the pressure cooker, melt 1 tbsp ghee. Add the whole spices (cinnamon, peppercorns, cardamom, cloves, bay leaf, green cardamom, cumin seeds) and let them sizzle for a few seconds.

   Time: PT2M

   Temperature: Medium flame

5. Fry Onions

   Add the sliced onions to the cooker. Fry until golden brown, stirring frequently.

   Time: PT5M

   Temperature: Medium flame

6. Add Ginger‑Garlic‑Coriander Paste

   Stir in the prepared paste and sauté for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium flame

7. Incorporate Tomatoes & Ground Spices

   Add chopped tomatoes, turmeric, coriander powder, cumin powder, Kashmiri red chili powder, biryani masala, and salt. Cook until tomatoes soften and oil separates.

   Time: PT3M

   Temperature: Medium flame

8. Add Peas, Potatoes, and Herbs

   Mix in the green peas, roasted potatoes, chopped cilantro, and slit green chilies. Fry for another 3 minutes, coating the vegetables with the spice mixture.

   Time: PT3M

   Temperature: Medium flame

9. Add Rice and Water

   Gently fold the soaked rice into the cooker. Pour in 4 cups of water (ratio 1:2 for Basmati). Add lemon drops and give a very gentle stir—do not mash the grains.

   Time: PT5M

10. Pressure Cook

    Close the pressure cooker with the lid (no whistle needed). Cook on medium flame for 10 minutes.

    Time: PT10M

    Temperature: Medium flame

11. Dum (Steam) on Tawa

    Turn off the flame. Place a tawa on low flame, put a cinnamon stick on it, and set the cooker on top of the tawa. Cover with a tight lid and let steam (dum) for 10 minutes.

    Time: PT10M

    Temperature: Low flame

12. Prepare Onion‑Mint Raita

    In a blender, combine yogurt, mint leaves, garlic leaves (if available), and a pinch of salt; blend until smooth. Transfer to a bowl, stir in finely diced onion, optional cucumber, roasted cumin powder, and black salt.

    Time: PT10M

13. Final Check & Serve

    Open the cooker, fluff the pulao gently with a fork. Garnish with fresh cilantro and serve hot with the prepared raita.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

4 g