Step-by-Step Instructions

1. 1.Prepare the Yakhni (Stock)

   Pour 700 ml of water into a pot. Add all the whole spices (cumin seeds, fennel seeds, coriander seeds, cinnamon, cloves, green and black cardamom, stone flower, mace, star anise, peppercorns, bay leaf), 7 lightly pounded garlic cloves, 1 thinly sliced onion, and a few coriander leaves with stalks. Stir gently. Cover the pot and simmer on medium flame for 15 minutes to allow the flavors to infuse.

2. 2.Strain the Yakhni

   After 15 minutes, turn off the stove. Strain the fragrant yakhni into a bowl, separating the liquid from the solids. This flavorful stock will be used for cooking the pulao.

3. 3.Sauté Onions and Potatoes

   Heat 2 tablespoons of oil in a kadai (wok). Add 1 teaspoon of cumin seeds and 1 bay leaf. Once the cumin seeds splutter, add 1 thinly sliced onion and sauté for about 2 minutes until it softens slightly. Then, add 2 large potatoes, cut into pieces, and cook on medium flame for about 5 minutes, tossing occasionally until they start to turn golden.

4. 4.Add Aromatics and Seasoning

   Add 2 roughly pounded green chilies and 1/2 teaspoon of ginger garlic paste to the kadai. Sauté until the raw aroma of ginger garlic paste disappears. Next, add 1 teaspoon of salt and gently mix it in, ensuring the potatoes absorb the salt.

5. 5.Incorporate Tomatoes and Cook

   Add 1 large, roughly chopped tomato to the kadai. Gently mix all the ingredients. Cover the kadai and cook on low flame for 5 minutes until the tomatoes soften slightly.

6. 6.Add Yakhni and Rice

   After 5 minutes, open the lid. Pour the strained yakhni (approximately 500 ml) into the kadai. Maintain the flame on medium. Check for seasoning and add 1/4 teaspoon of salt if needed, then gently mix. Add the 1 cup (250 ml) of basmati rice, which has been washed and soaked for 45 minutes. Gently mix the rice with the vegetables and yakhni.

7. 7.Flavor and Cook the Pulao

   Squeeze the juice of half a lemon over the rice. Add 3 slit green chilies and 1/2 teaspoon of garam masala powder. Gently mix everything. Cover the kadai and cook on medium-low flame for 10 minutes until the rice is about three-quarters cooked and most of the liquid is absorbed.

8. 8.Finish with Ghee and Garnish

   After 10 minutes, open the lid. Drizzle 1 tablespoon of ghee over the rice. Sprinkle a generous handful of fried onions (optional) and freshly chopped coriander leaves. Cover the kadai again and cook on low flame for another 5 minutes to allow the rice to finish cooking and the flavors to meld.

9. 9.Serve Aloo Pulao

   Turn off the stove. Gently fluff the Aloo Pulao with a spatula. The rice should be perfectly cooked and fluffy, and the potatoes tender. Serve hot with onion raita or any gravy of your choice.