Ingredients
- Basmati rice: 1 cup (soaked for 20 minutes)
- Yam (Suran, peeled & cubed): 1 cup
- Onion (sliced): 1 medium
- Tomato (chopped): 1 medium
- Ginger-garlic paste: 1 teaspoon
- Green chili (slit): 1 (adjust to taste)
- Coriander leaves (chopped): 2 tablespoons
- Mint leaves (chopped): 2 tablespoons
- Water: 2 cups
- Oil or ghee: 1.5 tablespoons
- Salt: to taste
Whole Spices:
- Cumin seeds: ½ teaspoon
- Bay leaf: 1
- Cinnamon stick: 1-inch piece
- Cloves: 3
- Cardamom: 2
- Black peppercorns: 5-6
Spice Powders:
- Turmeric powder: ½ teaspoon
- Red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: ½ teaspoon
Preparation
Peel and cut the yam into small cubes.
Boil in water for 5-7 minutes or pressure cook for 1 whistle until slightly soft. Drain and set aside.
Heat oil or ghee in a pan. Add cumin seeds and whole spices, letting them splutter.
Add sliced onions and sauté until golden brown.
Stir in ginger-garlic paste and green chili. Sauté until the raw smell disappears.
Add chopped tomatoes and cook until soft.
Mix in turmeric, red chili powder, coriander powder, and salt.
Add the boiled yam and mix well.
Add soaked and drained rice to the pan. Mix gently with the masala.
Pour in 2 cups of water, cover, and cook on low heat until rice is done (about 12-15 minutes).
Sprinkle garam masala, coriander, and mint leaves.
Fluff up the pulao with a fork and serve hot with raita or yogurt.
Servings: 3-4
Notes
- Add 2 tablespoons of coconut milk for a rich taste.
- Yam is rich in fiber, antioxidants, and essential minerals, making this a nutritious dish.
- Add cooked chickpeas or tofu for added protein.
