#Aloo In Haryana, often called the “land of rotis,” people eat rotis made from various grains. Rotis made from millet and wheat flour are common here, but among all these, one rice dish is very famous. This dish, which is prepared with very few ingredients, is very delicious. It is made with chutney and potatoes and served with curd or raita.
Wash the rice thoroughly.
Peel the potatoes and prick them lightly with a fork.
Put all the chutney ingredients in a grinder, add water as needed, and grind into a coarse paste.
Now, add 3/4 of the chutney to the potatoes, mix well, and let it marinate for 30 minutes.
Now, heat ghee in a pressure cooker. Add cloves, cardamom, cinnamon, and bay leaf and sauté briefly. Now add the marinated potatoes and sauté on low heat for a few minutes.
Add the rice along with the remaining chutney paste and sauté for 1 minute, mixing well. Now add 2 cups of water, close the lid, and cook for 2 whistles. Once the pressure cooker cools down, serve the prepared potato chutney pulao with yogurt or raita.
Traditionally, it is made without onions and tomatoes, but you can add onions and tomatoes to taste.
You can add more salt to the chutney or add more salt later while adding water to the pulao, after tasting it.
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