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Pohp Batalu Jo Pulao (Spiced Rice with Dates andamp; Fried Potatoes)

December 31, 1969

SERVES 6-8

Ingredients6 cloves garlic, peeled
1 serrano chile, stemmed
1 2" piece ginger, peeled and thinly sliced
1¼ cups canola oil
2 large white onions (1 minced, 1 thinly sliced)
4 black peppercorns
2 bay leaves
2 cloves
1 whole black cardamom pod
1 stick cinnamon
Kosher salt, to taste
4 plum tomatoes, minced
1 tsp. ground coriander
¼ tsp. ground turmeric
¾ cup basmati rice, rinsed
½ cup frozen green peas
1 medium russet potato, cut into ½" matchsticks
10 seedless dates, thinly sliced
¼ cup finely chopped cilantro

Instructions1. Purée garlic, chile, ginger, and 3 tbsp. water until smooth; set aside. Heat 3 tbsp. oil in a 6-qt. pan over medium-high heat. Add minced onions; cook, until golden, 7-9 minutes. Add garlic purée; cook 2-3 minutes. Add peppercorns, bay leaves, cloves, cardamom, cinnamon, and salt; cook 1 minute. Add half the tomatoes, plus coriander and turmeric; cook 2-3 minutes. Add rice, peas, and 1½ cups water; boil. Reduce heat to low; cook, covered, until rice is tender, 10-12 minutes.

2. Bring... Get the recipe >>

    

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