Aromatic Sindhi Pulao Recipe with Golden Potatoes

Ingredients for making:

• 2 cups basmati rice
• 2 medium-sized potatoes, peeled and cubed
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup green peas (fresh or frozen)
• 2 green chilies, slit lengthwise
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1-inch cinnamon stick
• 4-5 whole cloves
• 4-5 whole black peppercorns
• 2-3 green cardamom pods
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnishing)

Instructions to be followed :

• Wash the rice under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
• Heat oil or ghee in a large pot or deep pan over medium heat. Add the cumin seeds, cinnamon stick, cloves, black peppercorns, green cardamom pods, and bay leaf. Sauté for a minute until the spices release their aroma.
• Add the sliced onions and cook until they turn golden brown. Stir occasionally to prevent burning.
• Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell of ginger and garlic disappears.
• Add the chopped tomatoes and cook until they become soft and mushy.
• Now, add the cubed potatoes, green peas, turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the vegetables with the spices. Cook for a few minutes until the potatoes and peas are slightly tender.
• Drain the soaked rice and add it to the pot. Gently mix everything together, taking care not to break the rice grains.
• Pour in 3 1/2 cups of water. Stir gently and bring the mixture to a boil.
• Once the mixture starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 15-20 minutes or until the rice is fully cooked and the water is absorbed. Do not lift the lid while the rice is cooking.
• While the rice is cooking, you can prepare a tadka (tempering) to enhance the flavors. In a small pan, heat 1 tablespoon of oil or ghee. Add a pinch of cumin seeds and let them splutter. Then add a few curry leaves and stir for a few seconds until fragrant. Pour this tadka over the cooked pulao just before serving.
• Once the rice is cooked, turn off the heat and let it sit covered for another 5 minutes to steam.
• Fluff the rice gently with a fork, ensuring that the potatoes and peas are evenly distributed.
• Transfer the Sindhi Pulao to a serving dish and garnish with freshly chopped coriander leaves.

Your delicious Sindhi Pulao with Potatoes is now ready to be enjoyed! Serve it hot with raita, yogurt, or any curry of your choice. You can also accompany it with papad or pickle for an added touch of flavor.