Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Rice
-: Ingredients :-
Cooked rice 3 cups
Pointed Gourd (potol), peeled and cut into thick strips8-10
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Green chillies slit2-3
Asafoetida a pinch
Ginger chopped1 inch
Potatoes peeled and cut into thick strips2 medium
Turmeric powder 1/2 teaspoon
Salt to taste
Kasundi Mustard 4-5 tablespoons
Yogurt 1/2 cup
Fresh coriander leaves roughly chopped1/4 cup
-: Method :-
Step 1 :- Heat oil in a non-stick wok, add mustard seeds and let them splutter. Add green chillies and sauté for 10 seconds.
Step 2 :- Add asafoetida, ginger, potatoes and pointed gourd (potol) and mix well. Cover and cook till vegetables are almost cooked.
Step 3 :- Add turmeric powder and salt and sauté for 1 minute.
Step 4 :- Add kasundi mustard and yogurt and mix well. Add rice and spread it evenly. Cook for 2-3 minutes.
Step 5 :- Toss the rice lightly and cook again for 2-3 minutes.
Step 6 :- Add coriander leaves and mix well.
Step 7 :- Transfer into a serving plate and serve hot.
Tags: Doi Potol Pulao Recipe - Favourite of the Bengalis – potol cooked with potatoes, kasundi and mixed with cooked rice.