To start making the Gujarati Patapurao recipe, wash the rice and lentils and soak them in 3 cups of water for half an hour.
Using a pestle and mortar, pound the cinnamon, cloves, and cardamom together into a fine powder.
Heat oil in a small pan; add diced onions and sauté until soft and caramelized, set aside.
Make a paste of ginger, garlic and green chillies in a blender and keep aside.
Heat ghee in a large stockpot or handi pan over medium heat; add cumin seeds, ginger-garlic paste and fry until the raw smell of ginger-garlic paste turns into a roasted aroma and changes color.
Add crushed spice powder, bay leaves, potatoes, turmeric powder, sugar, coconut, salt and fry for few seconds. Finally stir the soaked rice and lentils together with the water.
Let the mixture boil, then reduce the heat to low.
Cover and cook for about 30 minutes, until the rice has absorbed all the water and cooked to desired texture.
Once cooked, turn off the heat and let Batata Pulao Recipe sit for 15 minutes. Add the caramelized onions, peas, chopped mint and serve hot.
Supply directly to Pattapura Gujrat or with Palak Raita Enjoy a quick and easy weeknight meal.You can also use it to serve gujarat khadi and a grilled Papad.
