Tandoori Aloo Pulao

By Food Fusion · 110 min

Ingredients

Instructions

1. In a saucepan, add the potatoes, 1/2 tsp pink salt and water, bring to a boil, then cover and cook on medium heat for 7–8 minutes, until about 90% cooked. Drain, rinse under tap water and set aside.
2. In a bowl, combine the yogurt, paprika powder, coriander powder, 1 tsp pink salt, cumin powder, turmeric, garam masala, red chilli powder, fennel powder, dried fenugreek leaves, black salt and ginger-garlic paste, and whisk well.
3. Set aside 1/4 cup of the marinade for later.
4. To the rest of the marinade, add the lemon juice, gram flour and orange food colour and whisk until fully combined.
5. Add the boiled potatoes, tomatoes, capsicum and onion and mix well.
6. Thread the vegetables and potatoes onto wooden skewers (makes 18).
7. In a non-stick griddle with the cooking oil, fry the skewers over medium heat on all sides until golden brown.
8. Melt the ghee in a pot, then add the cinnamon stick, cloves, peppercorns and cumin seeds and mix.
9. Add the sliced onion and fry until lightly golden.
10. Add the green chillies, ginger-garlic paste, the reserved 1/4 cup marinade, and cook for 1–2 minutes. Add the fresh coriander and mix.
11. Add the water and chicken cube, mix and bring to a boil.
12. Add the soaked rice and mix.
13. Add 1/2 tbsp pink salt, mix, and cook on high heat until the water reduces (3–4 minutes). Cover tightly and steam on low heat for 10–12 minutes.
14. Place the pulao and the skewers on a serving platter, smoke with charcoal for 2 minutes, and serve.

Summarized from Food Fusion's video. Watch it for the details.

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