Aloo Walay Chawal
Aloo Walay Chawal is a dish originating from the Indian subcontinent. It is a vegetarian dish made of potatoes and rice. In India, this dish is considered to be a typical Punjabi dish. The name literally means “potatoes and rice” in Hindi.
Aloo Walay Chawal originates from the Indian subcontinent and it’s a typical Punjabi dish. It is basically prepared with cooked potatoes and spices.
So you can try our recipe for potato rice by following these simple tips.
- 2 cups or ½ kg basmati rice
- ¼ cup
- 1 medium onion sliced
- 1 tablespoon ginger garlic paste
- 10 – 12 black peppercorns
- 3 cloves
- 1 teaspoon cumin seeds sufaid zeera
- 2 black cardamom bari elaichi
- 2 inch piece cinnamon
- ½ teaspoon turmeric
- ½ teaspoon coriander powder
- ½ – 1 teaspoon red chili powder
- salt to taste
- 2 tomatoes cut into cubes
- 4 – 6 medium potatoes cut into 6 – 8 pieces
- Rice should be washed and cleaned before being soaked for half an hour and set aside.
- Onions are fried in hot oil until they are light golden.
- Add the whole spices (peppercorn, cloves, cumin seeds, and cardamom) after the ginger garlic paste. Add the spice powders (turmeric, red chili powder, and coriander powder) after frying for one minute. Cook for two to three minutes, adding a little water if the spices start to stick to the pan.
- Cook for 5 to 10 minutes, or until potatoes are tender, before adding cubed tomatoes.
- Rice should be added along with about 4 cups of water. Add salt to taste and stir. Cook on medium-high heat until water has almost completely evaporated.
- Add 2–3 green chilies on top after the water has evaporated, then cover and simmer the rice for a few minutes (dum) until it is tender.
- With raita on the side, serve hot.