Kashmiri Dum Aloo Pulao

Transport yourself to the valleys of Kashmir with this royal treat—tender baby potatoes in a spiced gravy, served over saffron-infused rice. It’s a dish that’s rich in flavor, history, and spice, making it an unforgettable feast for your senses.
Ingredients
For Dum Aloo:
500 gm baby potatoes, boiled and peeled
2 tbsp oil
1 tsp cumin seeds
2-3 green cardamom pods, crushed
1-inch cinnamon stick
2-3 cloves
1 medium onion, finely chopped
1 tsp ginger-garlic paste
1 tsp Kashmiri red chili powder (adjust to taste)
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
1/4 cup yogurt, whisked
1 tbsp fresh coriander leaves, chopped (for garnish)
For Pulao:
1.5 cups Royal® Chef’s SecretTM Basmati Rice, washed and soaked for 30 minutes
3 cups water
2 tbsp ghee or oil
2-3 green cardamom pods
1-2 bay leaves
1-2 cloves
1-inch cinnamon stick
Salt to taste
A pinch of saffron strands (optional)
Preparation
Prepare the Dum Aloo:
- Heat oil in a pan. Add cumin seeds, crushed cardamom, cinnamon stick, and cloves. Sauté for a minute until fragrant.
- Add the chopped onions and cook until golden brown.
- Stir in the ginger-garlic paste and sauté for another minute.
- Add the boiled potatoes, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Mix well.
- Add the whisked yogurt and coat the potatoes. Cook for 5-7 minutes until the potatoes absorb the flavors.
- Remove from heat.
Prepare the Pulao:
- In a large pot, heat ghee or oil.
- Add the cardamom, bay leaves, cloves, and cinnamon stick. Sauté for a minute.
- Drain the soaked Royal® Chef’s Secret™ Basmati Rice and add it to the pot. Sauté for 2-3 minutes, coating the rice in the spices.
- Add water and salt to taste.
- Bring to a boil, then reduce the heat to low and cover.
- Cook for 15-20 minutes until the rice is tender and water is absorbed.
- Gently fluff the cooked rice with a fork.
- Layer the prepared dum aloo on top of the rice.
- If using saffron, dissolve it in a tablespoon of warm water and drizzle it over the dum aloo.
- Cover and let it rest on low heat for another 5-10 minutes to let the flavors meld.
- Garnish with chopped coriander leaves. Serve hot with raita or salad on the side.
Note: You can add vegetables like peas or carrots to the pulao for added nutrition.