Fry
Mint and Potato Pulao
Popular on Food52
8 Reviews
boulangere
August 1, 2012
Shri, I so enjoyed testing this, and want to share my notes with you:
I had to do a bit of reading between the lines with this recipe, but it was well worth the effort! First, the ingredients are listed in somewhat reverse order, and it wasn't clear when the onions should go into the pan. I used some common sense and added them to the oil before the cumin and green chiles. As for the green chiles, I wasn't sure how hot they should be, but I was pretty sure they should be the counterpart to the mint, so I went down the middle of the road and used Anaheims, and fewer of them because they're so large. I (regretfully, because it sounds wonderful) didn't have any ginger-garlic paste, so I substituted some fresh of each that I muddled in a mortar and pestle with some salt. I cooked the rice in a separate pot. To assemble the dish, I added the contents of the skillet, including the potatoes and mint, which I added when the rice was almost done, and fluffed it all together with forks. I served it with helenthenanny's Lazy Raita: http://www.food52.com/recipes/2946_smashed_indian_potatoes_with_lazy_raita. I completely understand what a comfort this dish was to a young college student. It is to me now, too, both for dinner and as treasured leftovers.
I had to do a bit of reading between the lines with this recipe, but it was well worth the effort! First, the ingredients are listed in somewhat reverse order, and it wasn't clear when the onions should go into the pan. I used some common sense and added them to the oil before the cumin and green chiles. As for the green chiles, I wasn't sure how hot they should be, but I was pretty sure they should be the counterpart to the mint, so I went down the middle of the road and used Anaheims, and fewer of them because they're so large. I (regretfully, because it sounds wonderful) didn't have any ginger-garlic paste, so I substituted some fresh of each that I muddled in a mortar and pestle with some salt. I cooked the rice in a separate pot. To assemble the dish, I added the contents of the skillet, including the potatoes and mint, which I added when the rice was almost done, and fluffed it all together with forks. I served it with helenthenanny's Lazy Raita: http://www.food52.com/recipes/2946_smashed_indian_potatoes_with_lazy_raita. I completely understand what a comfort this dish was to a young college student. It is to me now, too, both for dinner and as treasured leftovers.
Shri
August 2, 2012
Boulangere - Yes, I missed mentioning the Onions part which I realized when testers from Food 52 emailed me. I could not make any changes at the time. But your common sense is perfect :-) We add onions along with Green chilies and cook till onions are translucent and chillies are soft. We add Cumin, Onions w/ green chillies (in order). For us, green chillies are of 2 types in Indian stores. I should have written in detail on Green chillies. But I think for those who do not have access to Indian stores, I prefer Jalapenos- seeds removed if too much heat is an issue. But I am sure Anaheims would well too. Fresh Ginger garlic will work well too,if not better!!
Thank You for testing it and I am glad you enjoyed making it and liked it!
Thank You for testing it and I am glad you enjoyed making it and liked it!
Vicky K.
July 25, 2012
I can tell by reading the recipe that it's delcious, but I think it needs some adjusting so that it presents in a more attractive way - at least if I were serving it to guests. For family it would be fine and I am likely to try it.
TheWimpyVegetarian
July 25, 2012
This looks so good! I made a biryani for dinner last night and will be making this dish next time. Love it!
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