Aloo Pulao Banane Ka Sabse Best Tarika

Ingredients

• 300 g Basmati Rice (soaked for 1 hour, rinsed well)
• 2 glasses Water (for yakhni broth (approx 500 ml))
• 1 Tbsp Coriander Seeds (whole, for yakhni)
• 1 tsp Black Peppercorns (whole, for yakhni)
• 2 pcs Green Cardamom Pods (whole, for yakhni)
• 1 pcs Star Anise (whole, for yakhni)
• 1 pcs Large Cardamom Pod (whole, for yakhni)
• ½ tsp Mace (Javitri) (whole piece, for yakhni)
• ½ tsp Cinnamon Stick (broken piece, for yakhni)
• ½ tsp Cumin Seeds (for yakhni; additional ½ tsp later for tempering)
• 1 Tbsp Fennel Seeds (whole, for yakhni)
• 1 pcs Garlic Clove (peeled, for yakhni)
• 1 pcs Bay Leaf (for yakhni and later tempering)
• 1 medium Onion (coarsely chopped for yakhni; extra onion for frying (see later))
• 1 tsp Salt (for yakhni; additional to taste when adding rice)
• 1 handful Fresh Coriander Leaves (chopped, added to yakhni and as garnish)
• 1 handful Fresh Mint Leaves (optional, added to yakhni)
• 100 ml Vegetable Oil (for frying onions and potatoes)
• 1 medium Onion (thinly sliced, fried golden and set aside)
• ½ tsp Cumin Seeds (tempering after frying onions)
• 4 medium Potatoes (peeled and cut into halves or quarters)
• 1 tsp Ginger Garlic Paste (for sautéing potatoes)
• 2 Tbsp Green Chilies (coarsely crushed; adjust to heat preference)
• 2 Tbsp Plain Yogurt (full‑fat, whisked)
• 2 pcs Dried Whole Red Chilies (optional for extra heat and color)
• 1 handful Fried Onions (from earlier step, for layering)
• 2 glasses Yakhni (Strained) (prepared earlier, use as cooking liquid)
• 1 large Tomato (cut into quarters)
• 2 pcs Green Chili (cut into halves, added with rice)
• ½ glass Water (additional plain water if needed during cooking)
• ½ large Lemon (juice and zest (zest only if lemon is large))
• 1 Tbsp Ghee (for final dum cooking)
• 3 drops Kewra Water (optional, for aromatic flavor)

Instructions

1. Soak the Rice

   Rinse the basmati rice thoroughly and soak it in water for 1 hour. Drain before using.

   Time: PT1H

2. Prepare Yakhni Broth

   In a large saucepan add 2 glasses of water, coriander seeds, black peppercorns, green cardamom, star anise, large cardamom, mace, cinnamon piece, cumin seeds, fennel seeds, a garlic clove, a bay leaf, coarsely chopped onion, 1 tsp salt, a handful of coriander leaves and optional mint leaves.

   Time: PT5M

3. Simmer Yakhni

   Bring the mixture to a rolling boil over high flame, then reduce to low flame and let it simmer gently for 15 minutes.

   Time: PT15M

4. Strain the Yakhni

   Turn off the flame and strain the broth through a fine mesh sieve, discarding the solids. Set the clear yakhni aside.

   Time: PT2M

5. Fry Onions

   Heat 100 ml oil in a heavy‑bottomed pot. Add thinly sliced onion and fry until golden brown. Remove with a slotted spoon and set aside on a plate.

   Time: PT7M

6. Temper Spices

   In the same oil, add ½ tsp cumin seeds and 1 bay leaf. Let them crackle for about 30 seconds.

   Time: PT30S

7. Fry Potatoes

   Add the cut potatoes to the pot and fry on high flame for 2–3 minutes until the surfaces turn light golden.

   Time: PT3M

8. Add Ginger‑Garlic Paste

   Reduce flame to low and add 1 tsp ginger‑garlic paste. Sauté for 1–2 minutes until the raw smell disappears.

   Time: PT2M

9. Add Green Chilies

   Stir in 2 Tbsp coarsely crushed green chilies and sauté briefly.

   Time: PT1M

10. Incorporate Yogurt

    Add 2 Tbsp plain yogurt, mix well and cook on low flame until the oil separates from the mixture (about 2 minutes).

    Time: PT2M

11. Add Whole Red Chilies and Fried Onions

    Add 2 dried whole red chilies and a handful of the previously fried onions. Mix gently.

    Time: PT1M

12. Combine Yakhni and Rice

    Pour the strained yakhni into the pot, then add the soaked basmati rice. Stir to coat the grains.

    Time: PT2M

13. Season and Add Vegetables

    Add 1 tsp salt (adjust to taste), quartered tomato, 2 halved green chilies, and half a glass of plain water. Mix gently.

    Time: PT2M

14. Add Lemon Juice and Zest

    Squeeze the juice of half a large lemon over the rice and add the zest (or peel) for fragrance.

    Time: PT1M

15. Initial Cooking

    Cover the pot with a tight‑fitting lid and cook on high flame until most of the water evaporates and you see small holes forming on the surface.

    Time: PT5M

16. Dum (Steam) Cooking

    Add 1 Tbsp ghee around the edges, sprinkle the reserved fried onions on top, optionally add 3–4 drops of kewra water, cover with a clean cloth then the lid, reduce flame to low and let it steam for 12 minutes.

    Time: PT12M

17. Rest and Garnish

    Turn off the heat, keep the pot covered for 5 minutes. Then gently fluff the rice with a fork and garnish with chopped fresh coriander.

    Time: PT5M

Nutrition Facts

Calories

645

Protein

12 g

Carbohydrates

100 g

Fat

20 g

Fiber

5 g