Kashmiri Dum Aloo Pulao

30-60 minutes
Indian/Indian Fusion
Serves: 4
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:
  1. Heat oil in a pan. Add cumin seeds, crushed cardamom, cinnamon stick, and cloves. Sauté for a minute until fragrant.
  2. Add the chopped onions and cook until golden brown.
  3. Stir in the ginger-garlic paste and sauté for another minute.
  4. Add the boiled potatoes, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Mix well.
  5. Add the whisked yogurt and coat the potatoes. Cook for 5-7 minutes until the potatoes absorb the flavors.
  6. Remove from heat.
Prepare the Pulao:
  1. In a large pot, heat ghee or oil.
  2. Add the cardamom, bay leaves, cloves, and cinnamon stick. Sauté for a minute.
  3. 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.
  4. Add water and salt to taste.
  5. Bring to a boil, then reduce the heat to low and cover.
  6. Cook for 15-20 minutes until the rice is tender and water is absorbed.
  7. Gently fluff the cooked rice with a fork.
  8. Layer the prepared dum aloo on top of the rice.
  9. If using saffron, dissolve it in a tablespoon of warm water and drizzle it over the dum aloo.
  10. Cover and let it rest on low heat for another 5-10 minutes to let the flavors meld.
  11. 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.