How to make Doi Potol Pulao - Favourite of the Bengalis – potol cooked with potatoes, kasundi and mixed with cooked rice.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Cooked rice (पके हुए चावल), Pointed Gourd
Cuisine : Bengali
Course : Rice
Doi Potol Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Doi Potol Pulao checkout Thai Fried Rice with Pineapple, Til Aur Kadi Patta Rice, Tawa Pulao, Achari Chholay Pulao . You can also find more Rice recipes like Vegetable Biryani, Kumbh Pulao, Butter Chicken Biryani, Bulgur Pilaf.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Doi Potol Pulao Recipe
Cooked rice 3 cups
Pointed Gourd (potol), peeled and cut into thick strips 8-10
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Green chillies slit 2-3
Asafoetida a pinch
Ginger chopped 1 inch
Potatoes peeled and cut into thick strips 2 medium
Turmeric powder 1/2 teaspoon
Salt to taste
Kasundi Mustard 4-5 tablespoons
Yogurt 1/2 cup
Fresh coriander leaves roughly chopped 1/4 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.
