Step-by-Step Instructions

1. 1.Roast Cashews

   Heat 1-2 tsp ghee in a pan. Once melted, add 2 tbsp broken cashews and roast until they turn golden brown. Remove the roasted cashews and set them aside.

2. 2.Fry Onions

   Add 2-3 tbsp oil to the same pan. Once the oil is hot, add 1 sliced onion and fry until it turns golden brown. Remove the fried onions and set them aside with the cashews.

3. 3.Roast Potatoes

   Add 2-3 large cubed potatoes to the remaining oil in the pan. Fry them for about 5 minutes until they are partially cooked.

4. 4.Season Potatoes

   Add 1/8 tsp turmeric, 1/4 tsp chili powder, 1/4 tsp garam masala, and salt as required to the potatoes. Mix well and continue to roast until the potatoes are crispy and evenly coated with the masala. Remove the roasted potatoes and set them aside.

5. 5.Sauté Whole Spices

   Clean the pan if needed, then add 2 tbsp fresh oil. Add 2 bay leaves, 1/2 tsp fennel seeds, 10 black peppercorns, 2 small cinnamon sticks, 3 green cardamoms, 3 cloves, 2 star anise, 1/2 mace, and 1 large black cardamom. Sauté until the spices are fragrant.

6. 6.Add Aromatics

   Add 1/2 chopped onion, 2 tsp ginger garlic paste, and 2 slit green chilies. Sauté until the raw smell of the ginger garlic paste disappears and the onions are translucent.

7. 7.Add Mint and Spices

   Add a handful of mint leaves and sauté briefly. Then, add 1/4 tsp chili powder, 1/4 tsp coriander powder, and 1/4 tsp garam masala. Mix all ingredients well.

8. 8.Add Vegetables and Water

   Add 2-3 tbsp peas and 1 chopped tomato. Mix well. Pour in 1 + 3/4 cup water and add salt as required. Bring the mixture to a rolling boil.

9. 9.Add Rice and Ghee

   Add 1 cup (200g) basmati rice (which has been soaked for 30 minutes) to the boiling water. Add 1-2 tbsp ghee. Stir gently to combine all ingredients.

10. 10.Cook Rice (Initial Stage)

    Cover the pan with a lid and cook for 5-6 minutes on medium heat until most of the water is absorbed and the rice is at the same level as the remaining liquid.

11. 11.Add Roasted Potatoes and Coriander

    Once the rice has absorbed most of the water, add the previously roasted potatoes and some chopped coriander leaves on top of the rice.

12. 12.Final Cooking (Dum)

    Cover the pan again and cook on medium-low heat for another 10-12 minutes. This allows the rice to steam and become fully cooked and fluffy.

13. 13.Serve Potato Pulao

    Gently fluff the pulao with a spoon. Garnish with the fried onions and roasted cashews. Serve hot and enjoy your flavorful Potato Pulao!