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
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 Chicken Triple Fried Rice Egg Pulao-SK Khazana Gajar Tamatar Pulao Hyderabadi Dum Gosht Biryani-SK Khazana
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.
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.
Nutrition Info
Calories : 1657 Kcal
Carbohydrates : 237.2 gm
Protein : 31.2 gm
Fat : 64.7 gm
Other : Zinc- 2.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
