Potato Pulao

Ingredients:

2 cups Delhi rice

1 cup moong dal

100 grams baby potatoes

A pinch sugar

4 cloves.

1-inch piece cinnamon stick.

1 bay leaf, crumpled.

1 tsp. cardamom seeds.

2 medium onions, sliced finely.

1 small onion, cut into thin rings and fried till crisp and golden.  

100 g rams shelled green" peas.

1 tsp. cumin seeds.

1/2 turmeric powder.

1 small piece coconut.

1 small bunch corriander leaves.

4 green chillies.

1-inch piece ginger.

4 flakes garlic.

Salt to taste.

Method:

Wash and soak rice in water for 2 hours. 

Drain out the water and dry for 1 hour, then grind it coarsely. 

Heat 4 tblsps. ghee and fry the rice to light golden colour. 

Remove from heat. 

In a large vessel put 2 tblsps. 

sugar and melt till golden.

Boil potatoes and peal. 

Also boil peas. Grind coconut, ginger, garlic, chillies and
corriander leaves to a paste. 

Mix in sugar, salt, turmeric and 2  tblsps. curds.   

Heat 2 tblsps. ghee and fry the potatoes and peas nicely. 

Mix in the curd mix ture and cook till dry. 

Remove from fire and set aside. Wash and soak the dal and rice for a few hours and drain.  

Heat 4 tblsp. ghee and put in the whole spices, when they smell, add the onions
and fry to light golden colour.   

Put in 1 tsp. tur meric powder and fry briefly.

Add rice and dal and fry for 5 minutes. 

Pour in enough water to stand 1-inch above the level of the rice and bring to a boil. 

Reduce heat and cook till the rice is almost tender and dry. 

Take a greased dish and arrange rice and vegetables in layers in it.

Start and finish with a layer of rice.
Cover tightly and cook over a very low heat till the rice turns
tender and completely dry.
Serve garnished with fried onions, corriander leaves fine strips of tomatoes.