If you are looking for a quick, easy, and tasty rice recipe, then this Aloo Pulao made in a pressure cooker is a perfect choice. This pulao is ideal for lunch or dinner, gets ready in very little time, and the rice turns out soft, fluffy, and non-sticky.
This recipe is made using basic ingredients that are easily available at home. The combination of potatoes, mild spices, and fragrant rice makes this pulao comforting yet flavorful. Even beginners can make this recipe without any difficulty.
The best part is that you do not need to cook rice separately. Everything is prepared in one pressure cooker, which saves time and effort.
Why You Will Love This Aloo Pulao
- Ready in under 30 minutes
- Perfect for busy days
- Uses simple everyday ingredients
- No complicated cooking steps
- Fluffy rice every time
- Suitable for lunch box, lunch, or dinner
- Can be customized with vegetables or spices
Preparation Before Cooking
- Wash the rice 2 to 3 times with clean water.
- Soak the rice for 10 minutes and then drain the water.
- Chop all vegetables and keep them ready.
Soaking the rice helps in cooking evenly and makes the grains long and fluffy.
Step-by-Step Aloo Pulao Recipe in Pressure Cooker
Step 1: Heat Oil
Place a pressure cooker on medium flame.
Add 2 to 3 tablespoons of oil and let it heat well.
Once the oil is hot, add whole spices if you like (optional).
Let them crackle for 2 to 3 seconds.
Step 2: Fry the Onions
Now add finely chopped onion to the hot oil.
Fry the onion until it becomes light golden in colour.
Do not rush this step. Properly fried onions add good flavour to the pulao.
Step 3: Add Ginger Garlic Paste
Add ginger garlic paste to the onions.
Fry it well until the raw smell disappears.
This step is important to remove bitterness and enhance aroma.
Step 4: Add Tomato
Now add finely chopped tomato.
Cook it until the tomato becomes soft and the oil starts separating.
Make sure the water from the tomato dries completely.
Step 5: Add Spices
Now add all the basic spices:
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon red chili powder
- 1 teaspoon biryani masala (optional)
Mix everything well and cook the masala properly.
If required, add a little water to help the spices cook evenly.
Step 6: Add Potatoes
Add the chopped potatoes to the masala.
Mix well so that the potatoes are coated with spices.
Cook for 2 to 3 minutes on medium flame.
Step 7: Add Rice and Water
Now add the soaked and drained rice.
I have used Kolam rice, but you can also use Basmati rice.
Add 2 cups of water for 1 cup of rice.
Also add:
- Chopped green chillies
- Fresh coriander leaves
Mix everything gently.
Step 8: Check Salt Level
Taste the water and check the salt.
The salt should feel slightly more than perfect.
This ensures the pulao will not taste bland after cooking.
Step 9: Pressure Cook
Close the pressure cooker lid.
Cook on medium flame until 2 whistles.
After 2 whistles, turn off the gas.
Let the cooker rest and cool naturally.
Step 10: Natural Pressure Release
Once the pressure releases naturally, open the lid.
Let the pulao rest for 5 minutes.
This helps release extra steam and prevents rice from breaking.
Step 11: Fluff the Rice
Using a fork or spoon, gently fluff the rice.
Your fluffy and aromatic potato pulao is ready to serve.
Serving Suggestions
Potato pulao tastes best when served hot with:
- Plain curd or raita
- Green chutney
- Onion salad
- Lemon wedges
- Pickle
You can also enjoy it as a complete meal on its own.
Tips for Perfect Potato Pulao
- Always soak rice for at least 10 minutes
- Use the correct water ratio based on rice type
- Do not over-mix hot rice
- Let pressure release naturally
- A slightly extra salt gives a perfect taste
Variations You Can Try
Mixed Vegetable Pulao
Add vegetables like:
- Carrot
- Green peas
- Cauliflower
- Beans
This makes a delicious mixed vegetable pulao.
Masala Twist
Replace biryani masala with pav bhaji masala for a unique taste.
Protein Combo
Serve this pulao with a dry chicken recipe or paneer dish to make it more filling and special for dinner.
Storage & Reheating Tips
- Store leftovers in an airtight container
- Refrigerate for up to 24 hours
- Reheat on low flame with little water
Frequently Asked Questions (FAQ)
Can I make this without a pressure cooker?
Yes, you can make it in a deep pan, but cooking time will increase.
Which rice is best for this recipe?
Kolam rice and basmati rice both work well.
Can I skip potatoes?
Yes, you can make plain vegetable pulao or add other vegetables.
Easy Potato Pulao Recipe in Pressure Cooker (Quick & Fluffy Aloo Pulao)
Ingredients
Method
- Wash rice well and soak it for 10 minutes. Drain and keep aside.
- Heat oil in a pressure cooker on medium flame.
- Add chopped onion and fry until light golden.
- Add ginger garlic paste and sauté until raw smell goes away.
- Add chopped tomato and cook until soft and oil separates.
- Add salt, turmeric, coriander powder, cumin powder, red chili powder, and biryani masala. Mix well.
- Add chopped potatoes and cook for 2–3 minutes.
- Add soaked rice, water, green chilies, and coriander leaves. Mix gently.
- Check salt – it should taste slightly more than perfect.
- Close the lid and cook on medium flame for 2 whistles.
- Turn off gas and allow pressure to release naturally.
- Open the lid after 5 minutes and gently fluff the rice.
Notes
- You can replace biryani masala with pav bhaji masala.
- Add vegetables like carrot, peas, or cauliflower for mixed veg pulao.
- Always let pressure release naturally for fluffy rice.
- Do not mix rice while hot to avoid breaking grains.
Read This Also:
Aloo Matar Pulao Recipe in Pressure Cooker (Fluffy & Aromatic)
Final Words
This easy potato pulao recipe is perfect for anyone who wants a quick, tasty, and comforting meal. With minimal ingredients and simple steps, this recipe is ideal for busy days, lunch boxes, or sudden guests.
If you try this recipe, pair it with raita or chutney and enjoy a wholesome meal with your family.