Aaloo Pulao with Chutney

Recipe By Diya Ansari

Rice 500gm basmati soaked

Ginger garlic Paste 1tbsp

Potatoes 2 medium

Boiled eggs 2

Onion 1 ( fried ) to garnish

Green chillies 6-8

Salt to taste

Yogurt 4tbsp

Fennel seeds powder 1tsp

Corriandar powder 1tsp

Cumin seeds 1tsp

Chicken stock cube 1

Star anise 2

Bay leaf 1

Cinammon stick 1

Zarda food colour few pinch

Kewra water 1tsp

Oil 1/2 cup

Heat oil sauteestar anise,Cinamon stick,Bay leaf, cumin seeds now add yogurt, salt , fennel and corriandar powder bhunofy it for 5mins now add potatoes add little water and cook it for 10mins .. afterwards add chicken stock cube and water according to rice quantity.. bring it to.boil now add soaked rice cook on high flame till all water dries out.. now low the heat , put boiled eggs on top of rice sprinkle zarda colour and kewra water green chillies and fried onion cover and put on dum to.cook the rice perfectly.

Tomato Chutney

In a blender add 2 red juicy tomatoes, 4cloves of garlic , 1tsp cumin seeds , 2 green chillies , salt to taste add 4-6tbsp water and blend it well.

Serve pulao with this Chutney and raita.