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

Doi Potol Pulao

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.

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


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.