Small Potato Pulav

Small Potato Pulav

Suggested Serving Size: Two-Three

Ingredients:

Basmathi rice - 1 cup Small potatoes - 3/4 cup Fresh thick curds - 1/4 cup Tomato juice - 3/4 cup Water - 1 cup Garam masala powder - 1/4 teaspoon Fresh coriander leaves - 1/2 bunch Big onions - 2 (cut lenth-wise) Oil - as required Salt - as required Grind Coriander seeds - 1 teaspoon Red chillies - 4 Grated dry coconut - 2 tablespoons Few green chillies Small piece of ginger

Method of Preparation:
Fry the "grind" spices in little oil and grind together with few green chillies and a small piece of ginger. Keep seperately.

Wash and soak rice for 10 min. Grind coriander leaves to smooth paste and mix with fresh curds. Pressure cook rice with 1 cup of water and 3/4 cup of tomato juice. Remove from fire and cool thoroughly. Seperate the grains and mix a teaspoon of ghee to that. Pressure cook potatoes and peel the skin. Fry it in oil till golden brown and keep it aside.

Heat oil in a frying pan and fry onions till crisp. Add ground masala and fry till the flavour comes out. Gently mix potatoes and curds. Stir in medium flame with cooked rice and salt. Sprinkle garam masala powder. Keep in low flame for few minutes.

To Serve:
Serve hot with raitha.