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

By garciamoss

Ingredients

• 6 cloves garlic, peeled
• 1 serrano chile, stemmed
• 1 2" piece ginger, peeled and thinly sliced
• 1 1/4 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
• 1/4 tsp. ground turmeric
• 3/4 cup basmati rice, rinsed
• 1/2 cup frozen green peas
• 1 medium russet potato, cut into 1/2" matchsticks
• 10 seedless dates, thinly sliced
• 1/4 cup finely chopped cilantro

Details

Adapted from saveur.com

Preparation

Step 1

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.