Ingredients
|
For 4
|
For 100
|
Pulao rice
|
500gms
|
11kg
|
Potatoes
|
500gms
|
11kg
|
Chilli powder
|
½ tsp
|
55gms
|
Coriander powder
|
10gms
|
225gms
|
Turmeric powder
|
a pinch
|
10gms
|
Ginger
|
10gms
|
225gms
|
Garlic
|
5gms
|
50gms
|
Onions
|
115gms
|
2.8kg
|
Fat
|
50gms
|
1 kg
|
Salt
|
10gms
|
100gms
|
Pick, clean and soak the rice. Wash, peel and cut potatoes
into quarters. Slice onion. Crush garlic and ginger and soak in a small
quantity of water. Heat fat and fry onions to a golden brown colour. Remove and
cool. Fry the potatoes and remove. Add coriander powder, turmeric and chilli
powder, and fry slowly. Sprinkle garlic and ginger juice. Stir and cook for a
few minutes. Drain the rice and add to the contents in the pan along with the
potatoes. Add water enough to rise 2.5 cm (1”) above the solids. Add salt.
Bring to boil, then let it cook slowly. When ready, unmould the rice garnish
with fried onions and a few pieces of potatoes.
