Pohp Batalu Jo Pulao (Spiced Rice with Dates & Fried Potatoes)

Pohp Batalu Jo Pulao (Spiced Rice with Dates & Fried Potatoes)

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cloves garlic, peeled

  • 1

    serrano chile, stemmed

  • 1

    2" piece ginger, peeled and thinly sliced

  • cups canola oil

  • 2

    large white onions (1 minced, 1 thinly sliced)

  • 4

    black peppercorns

  • 2

    bay leaves

  • 2

    cloves

  • 1

    whole black cardamom pod

  • 1

    stick cinnamon

  • Kosher salt, to taste

  • 4

    plum tomatoes, minced

  • 1

    tsp. ground coriander

  • ¼

    tsp. ground turmeric

  • ¾

    cup basmati rice, rinsed

  • ½

    cup frozen green peas

  • 1

    medium russet potato, cut into ½" matchsticks

  • 10

    seedless dates, thinly sliced

  • ¼

    cup finely chopped cilantro

Directions

1. Purée garlic, chile, ginger, and 3 tbsp. water until smooth; set aside. Heat 3 tbsp. oil in a 6-qt. pan over medium-high heat. Add minced onions; cook, until golden, 7–9 minutes. Add garlic purée; cook 2-3 minutes. Add peppercorns, bay leaves, cloves, cardamom, cinnamon, and salt; cook 1 minute. Add half the tomatoes, plus coriander and turmeric; cook 2-3 minutes. Add rice, peas, and 1½ cups water; boil. Reduce heat to low; cook, covered, until rice is tender, 10-12 minutes. 2. Bring sliced onions and oil to a simmer in a 4-qt. saucepan over medium heat; cook, stirring occasionally, until golden and crisp, 25-30 minutes. Using a slotted spoon, transfer onions to paper towels; season with salt. Add potatoes to oil; fry, until golden, 15-20 minutes. Garnish rice with remaining tomatoes, plus fried onions and potatoes. Sprinkle with dates and cilantro.


Nutrition

Facebook Conversations