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

  • Serves

    serves 6-8


The recipe for this festive rice dish garnished with dates, potatoes, and onions is from Sindhi cook Kamla Sabhani.


  • 6 cloves garlic, peeled
  • 1 serrano chile, stemmed
  • 1 (2") piece ginger, peeled and thinly sliced
  • 1 14 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
  • 14 tsp. ground turmeric
  • 34 cup basmati rice, rinsed
  • 12 cup frozen green peas
  • 1 medium russet potato, cut into ½" matchsticks
  • 10 seedless dates, thinly sliced
  • 14 cup finely chopped cilantro


Step 1

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.

Step 2

Bring sliced onions and oil to a simmer in a 4-qt. saucepan over medium heat; cook, stirring occasionally, until golden and crisp, 25-30 minutes. Using a slotted spoon, transfer onions to paper towels; season with salt. Add potatoes to oil; fry, until golden, 15-20 minutes. Garnish rice with remaining tomatoes, plus fried onions and potatoes. Sprinkle with dates and cilantro.

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