Aloo Pulao
Aloo Pulao
5 from 1 vote
Prep: 5 minutes
Cook: 45 minutes
Total Time 50 minutes
Servings: 6
This aloo pulao recipe is made with tender potato chunks served with lightly spiced soft and tender basmati rice. Serve this delicious rice recipe with mint raita or yoghurt chutney.

Nutrition: per serving



  • 500 g Potatoes Aloo
  • 300 g Rice
  • 50 ml Oil
  • 1 tsp Cumin Seeds
  • 2 Bay Leaf
  • 8 Cloves
  • 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
  • ½ tsp Chilli Powder
  • ½ tsp Kashmiri Chilli
  • 1 tsp Garam Masala
  • 600 ml Water


  • In a bowl cover the rice completely with cold water and leave it 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 to 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!

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