This is not a one pot recipe, still very easy one. It does not call for any complex & time consuming processes, but there is no sacrifice on taste. Yes, you heard it right! Guess you are interested in learning the recipe!
My son is a fuzzy eater. His taste & interests keep changing. He was in love with any kind of masala earlier, which should not be home made. He used to like veg biriyanis outside, but they used to be spicier than what he can eat. I tried couple of recipes to satisfy his requirement, but I myself was not very happy with the outcome.
Today I am sharing a recipe of a rice item with minimal ingredients. As I mentioned earlier, it is very quick to make as there is neither much of chopping work nor lengthy processes (not dum biriyani). It satisfies the masala craving with reduced work for the chef. Hence becomes a good & quick fix for lunch box or lunch/ dinner party menu.
Preparation time: 10 minutes
Cook time: 20 minutes
Basmati rice – 2 cups
Potato – 4
Onion – 1
Salt – 1.5 tsp, adjust to taste
Bay leaves – 2
Ghee/ Oil – 2 tbsp
Chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Grated Coconut – 2 tbsp
Cinnamon – 1 inch piece
Garlic – 6 cloves
Cloves – 4
Pepper – 10
Cardamom – 3
Star anise - 1
- Clean potatoes, wash and cut into large cubes/ chunks.
- Peel and make thin slices of onion. Keep aside.
- Take a pressure cooker. Wash rice and add to the cooker. Add potato pieces, 1 tsp of salt and 4 cups of water (1:2, rice : water).
- Cook the rice in pressure cooker for 3 whistles.
- Allow the pressure to settle down.
- Meanwhile, prepare the masala. To do so, take a mixer jar. Add all the ingredients for masala in the jar. Add half of a bay leaf/ cinnamon leaf. Grind them to smooth.
- Take a thick bottomed pan, heat ghee in it. Add remaining bay leaves and sliced onions. Add ½ tsp salt. Fry until onions turn translucent.
- Add the ground paste of masala. Fry on medium flame until raw smell goes off.
- Once done, add the cooked rice and potatoes. Mix properly.
- Serve this rice with choice of raita or curds.