Tirupathi’s Bhimas in Secunderabad serves awesome Aloo Mirchi Pulao and Su just loves it. Uh ha! I planned to give it a try @ home and reduce one customer for the Bhimas’ guys. Su really loved it and even complimented me saying “Bhimas is far behind”. Well, love is blind.

Here’s the recipe.

Ingredients:

Basmati rice – 1 cup
Potatoes – 2(medium sized, peeled and diced)
Green chillies – 3 (slit) (acc. to your degree of spice resistance)
Cloves – 2
Cardamom – 2
Tej Patha – 1 large leaf(broken to 2 or 3 if required)
Cinnamom – half-an-inch piece
Jeera – 1 tsp
Ghee – 2 tbsp !
Salt – to taste
Lemon juice – 1 tsp

For the paste:

Coriander leaves – 1/2 cup
Mint leaves – 10-12
Ginger – 1/2 inch piece
Onion – 1 medium
Green chillies – 4-5
Grated Coconut – 2 tbsp

Method:

Soak the Basmati rice in warm water for 10 mins. Grind all the ingredients for the paste without using water. Now, take a pan, place it on the stove and add the ghee. Once it melts, add the jeera. Once done, add the other spices i.e cinnamon, cloves, cardamom and the tej patha. Now add the slit green chillies and saute them. After they are made, add the prepared paste and saute for sometime until the raw smell goes. Now add the potato dices and saute for a few seconds so that they get mixed well. Now add the salt and the lime juice.
Mix well, add the rice and 2 cups of water for the rice and another half cup for the potatoes.
Now simmer till it comes to a boil, close the top and cook for 3 whistles. The delicious Pulao is now ready to eat.
A real treat to the eyes and the taste buds will thank you for the same.

 

 

 

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