Rungeen Pulao and Lal Aluu by Chef Samina

• Basmati rice 750 gram
• Onion 1
• Ginger garlic paste 1 tbsp
• Mix spices 1 tbsp
• Carrot 1 big
• Green peas 1 cup
• Chickpeas 1 cup
• Cashew nuts 10-12
• Raisins 2 tbsp
• Bay leaf 1
• Salt to taste
• Chicken stock 2 cup
• Nutmeg, Mace powder 1 tsp
• Fennel seeds 1 tsp
• Oil 3/4 cup
• Yogurt 1/2 cup
• Chicken 1/2 kg

Method:

Ingredients for Lal Aluu:

• Potato 1 kg
• Coriander seeds 1 tbsp
• Cumin seeds 1 tsp
• Garlic 3-4 cloves
• Tomato puree 4-5 tbsp
• Tamarind pulp 2 tbsp
• Curry leaves 10-12
• Salt to taste
• Sugar 2 tsp
• Oil 1/2 cup
• Coriander for garnish
• Talhar chilli paste 1 tbsp

Method:

1. Cut potato into thick thick pieces and boil it.
2. Mix coriander seeds, cumin seeds, garlic and tomato puree and blend well in blender.
3. Heat oil in one pan and put curry leaves. Then add tomato puree masala, sugar, talhar chilli paste and salt and roast it.
4. Now add boiled potato and mix it nicely.
5. Together add 1/2 cup water and leave for simmer.
6. Lastly, add tamarind pulp and coriander and mix it.
7. Lal aluu is ready.