This recipe is a famous street-style specialty from Kalaburagi (Gulbarga), Karnataka. It is a flavorful, aromatic potato pulao that uses a freshly ground spice mix instead of store-bought powders.
Ingredients
Main Components
Basmati Rice: 2 cups (soaked for 20-30 minutes)
Potatoes: Cubed and kept in water to prevent browning
Green Peas: A handful (fresh)
Onions: Thinly sliced
Tomato: 1 large, finely chopped
Curd (Yogurt): 2 tablespoons
Ghee/Oil: For tempering
Fresh Masala Mix (To be ground)
Cumin seeds (Jeera): 1 tsp
Coriander seeds (Dhaniya): 1 tsp
Mace (Javitri)
Green Cardamom (Elaichi): 1
Black Pepper: 5-6 corns
Cloves (Lavanga)
Cinnamon (Chakke)
Tempering & Aromatics
Shahi Jeera
Bay leaf (Pulav ele)
Star Anise
Black Cardamom
Cashew nuts
Ginger-Garlic paste
Red Chili powder & Turmeric powder
Fresh Mint (Pudina) & Coriander leaves
Cooking Steps
1. Preparation
Wash 2 cups of Basmati rice and soak it in water. Meanwhile, grind the “Fresh Masala Mix” ingredients listed above into a coarse powder. Do not use store-bought packets for the authentic taste.
2. Tempering
Heat oil or ghee in a pressure cooker. Add Shahi Jeera, bay leaf, star anise, black cardamom, green cardamom, and cashew nuts. Sauté for a minute. Add sliced onions and fry until they are translucent.
3. Sautéing Vegetables
Add ginger-garlic paste and sauté until the raw smell disappears. Add fresh green peas and fry well. Then, add chopped tomatoes and the cubed potatoes. Add salt to taste, which helps the tomatoes soften and vegetables cook faster.
4. Adding Spices & Rice
Add fresh mint leaves, the ground masala powder, red chili powder, and turmeric. Mix well so the vegetables are coated in spices. Add chopped coriander and 2 tablespoons of curd. Stir until the mixture is fragrant.
5. Final Cooking
Drain the soaked rice and add it to the cooker. Gently mix it with the masala to avoid breaking the grains. Pour in 3 cups of hot water (for 2 cups of rice). Using hot water ensures better texture.
6. Pressure Cooking
Close the lid and pressure cook for exactly one whistle. Since the rice was soaked and hot water was used, one whistle is sufficient to make it fluffy.
Serving Suggestion
The Kalaburagi Aloo Bath is traditionally served with a spicy Coconut Chutney or a “Sherwa” (gravy). It’s a perfect meal for lunch or breakfast.
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