Spicy rice aloo wale chawal Pakistani/Indian recipe
2 cup basmati rice (chawal)
2 potatoes cut to small cubes (aloo)
1 onion sliced thinly (pyaz)
1 tablespoon red chili powder (lal mirch)
¼ teaspoon turmeric (haldi)
1 tablespoon cumin seeds (zeera)
2 tablespoon salt or as desired (namak)
4 cup chicken stock or water
½ cup water
Soak rice in water for 15 minutes. Wash, peel and cut potatoes into tiny cubes. Leave them in a bowl of water till used. Add oil to a hot pan, saute onions until brown and add dry spices till they splutter. Add cubed potatoes with half glass water. Cover till they are fully cooked; if the potatoes are still not cooked, add little chicken stock , cover and cook till they are done. Now add rest of the stock and then rice. Give it a boil and then lower the heat and cover until rice are cooked but not mushy.
Garnish potato pulao with cilantro leaves and serve with salad.
Recipe courtesy by Gratify Cooking