Aloo Pulao or Spicy Rice and Potatoes

I'm hoping that beginning this blog with a flavorful Indian recipe will bring me (and anyone who tries it) good karma. There's something incredibly comforting about the blending of saffron, cloves, cinnamon and curry. I feel enjoying a meal so pleasantly full of them must be a reward for something. Perhaps it's a reward for time, taste and dedication well spent. Whatever it is, it's delicious, so hang on to your hats.


Aloo Pulao

2 1/2 tbs butter
7 strands saffron
1/2 tsp Tumeric
1 whole cumin seed
2 whole cloves
1 cinnamon stick, 1 inch long
2 whole green cardamom pods
2 whole cayenne peppers, crushed with seeds
1 3/4 tsp salt
1/4 tsp garam masala (real curry powder, though the yellow stuff should work in a pinch)
3 med. potatoes, med. dice
1/2 yellow onion
1 c. aromatic rice
2 1/2 c. water

Directions:

Melt butter in a 12-inch saute pan.

When it stops foaming, add spices and save one cayenne pepper.

Saute spices until aromatic but not burned.

Add potato, onion and rice to pan.

Saute until everything is golden brown.

Add the second crushed cayenne pepper and hot water.

Bring to a simmer, cover and cook 15 minutes.

Plate, garnish and serve.


Notes:
1. This dish is so full of flavor, it does a good job on its own. But to help round out the flavor, we used a box of Spinach Dahl with Lentils from the pantry. It added a buttery flavor that complimented the spices, but it would have been much better had we made our own instead of using pre-packaged Dahl.
2. We used russets this time, but we found them to be a bit too starchy and lacking in structure. Yukon Golds would be a less-starchy and more flavorful alternative.
3. Also, using a starchier rice will turn the leftover liquid into a sort of thick, spicy sauce, while a less starchy rice will just let the liquid collect into a puddle at the bottom.

That's all for now! Enjoy!