This one-pot flavoured aloo pulao rice recipe is a delicious dish made of soft basmati rice, potatoes, spices, and herbs. This potato rice is super easy to make for a weeknight dinner and perfect for iftar.

This aloo pulao recipe is a simple one-pot rice dish that is perfect for dinner. Chunks of potatoes paired with lightly spiced soft and tender basmati rice. Serve this delicious rice recipe with a side of mint raita or yoghurt chutney.

Caramelised onions, whole spices and fluffy potato chunks pieces peeping through fluffy basmati rice. The layers of flavours in this comforting dish bring back the authenticity and taste of India to your door. Perfect served at a dinner party and sure to be a showstopper!

This is my first vegetarian (and vegan!) pulao recipe. Pilau is one of those dishes that makes me feel a sense of comfort, warmth, and happiness. It’s one of those dishes that I know I can always turn to whenever I need a delicious meal that my family will love and enjoy with no failures or hassles.

I make pilau A LOT whether it is chicken pilau or mutton pilau or keema pilau, pilau recipes are very much an integral part of my cookbook. I do love making all sorts of pulao, but this one is definitely one of my favourites as it suits every diet, whether you are a meat-lover or not.

Without the array of spices, any pilau recipe is incomplete. I use a wide range of aromatic whole spices. The long list may seem daunting for those who aren’t familiar with them, but they all bring wonderful flavours together to make delicious rice.

As I mentioned above, I make this pilau recipe a lot. A lot of experience, time and motherhood has helped me evolve how to make a delicious pilau with the intense pressure of the demands of my young children.

I have made this potato and rice recipe much more approachable for mothers. Being a busy mother myself, who really doesn’t need the extra hassle (or dishes!) to deal with, but still wants to cook a family dinner this made me develop this recipe.

Potatoes are one of those things that basically taste good in any shape or form, so it’s no surprise that they go wonderfully well with rice. There are so many types of potatoes out there and you can really be spoilt for choice.

I don’t really have a preference for which type of potatoes I like to use in this pulao recipe and I usually just whatever I have to hand.

With the potato skins, it is up to personal preference whether you want to remove them or not. Depending on how I am feeling I may remove them. Sometimes I keep them on. There are lots of benefits to potato skins, so keeping them on is always a good idea!

I love using this pilau for dinner because I know it will be guaranteed to go down well. Usually, I serve it with my homemade raita, which my daughter makes. That’s usually how I serve it when it is just my, my husband, and my kids.

However, for dinner parties and larger events, I serve it with my chicken curry and a variety of different starters. This rice recipe is perfect for large family gatherings because you can easily double, even TRIPLE, the recipe to feed more people.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Pulao
• Mutton Pulao
• Keema Pulao
• Aloo Gosht
• Potato Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Aloo Pulao

by Nabeela Kauser

This aloo pulao recipe is a simple one pot rice dish that is perfect for dinner. Chunks of potatoes paired with lightly spiced soft and tender basmati rice. Serve this delicious rice recipe with a side of mint raita or yoghurt chutney.

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine Indian

Servings 6

Calories 351 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Potatoes Aloo
• ▢ 300 g Rice
• ▢ 50 ml Oil
• ▢ 1 tsp Cumin Seeds Jeera
• ▢ 2 Bay Leaf
• ▢ 8 Cloves Laung
• ▢ 3 Black Cardamom
• ▢ 1 tsp Peppercorn
• ▢ 1 Piece Cinnamon
• ▢ 2 Green Chillies
• ▢ 2 tsp Garlic Paste
• ▢ 2 tsp Ginger Paste
• ▢ 1 Onions
• ▢ 2 Tomatoes
• ▢ 1 tsp Salt
• ▢ ½ tsp Turmeric Powder Haldi
• ▢ ½ tsp Chilli Powder
• ▢ ½ tsp Kashmiri Chilli
• ▢ 1 tsp Garam Masala
• ▢ 600 ml Water

Instructions

• In a bowl cover the rice completely with cold water and leave to soak for at least 30 minutes
• Whilst the rice is soaking in a pot heat up the oil until hot then add the whole spices and sauté for 1-2 minutes until fragrant
• Add the ginger paste, garlic paste, and green chillies then cook for another 1-2 minutes
• Add the finely sliced onions and cook on medium for 6-8 minutes until browned – add a few tablespoons of the water to allow the onions to release some colour then cook for another 1-2 minutes
• As the onions are cooking chop the potatoes into chunks then add into the pan and cook for 4-5 minutes
• Add the tomatoes and cook for 3-4 minutes until softened.
• Add the salt with the rest of the spices then cook for 4-5 minutes
• Add the water then bring it to a gentle boil
• Drain the rice then add into the pan and stir before increasing the heat to high then cook for 6-8 minutes
• Cook for 2-3 minutes on medium heat until most of the water is absorbed
• Reduce the heat to low then cover and cook for 15 minutes
• Serve with mint raita and enjoy!

Video

Nutrition

Calories: 351kcalCarbohydrates: 62gProtein: 6gFat: 9gSaturated Fat: 1gTrans Fat: 0.03gSodium: 461mgPotassium: 582mgFiber: 5gSugar: 3gVitamin A: 455IUVitamin C: 26mgCalcium: 58mgIron: 2mg

Keyword Aloo, Dinner, Potato, Rice, Vegan, Vegetables, Vegetarian

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