This rice dish is made with stir fried potatoes, onions, spices, herbs and precooked rice. Serve it with a side of veggie salad and plain yogurt.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 2 · 2 to 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup raw rice (or 2½ cups cooked rice)
  • 2 medium potatoes (cut to ½ to ¾ inch cubes)
  • 1 medium onion (sliced thinly)
  • 2 garlic (cloves chopped, or ½ inch ginger)
  • 12 mint leaves (fine chopped or cilantro)
  • 1 green chili (slit (omit for kids))
  • ½ to ¾ teaspoon Garam masala (or biryani masala (adjust to taste))
  • ¼ teaspoon Red chili powder
  • ⅛ teaspoon turmeric
  • ⅓ teaspoon salt ((more if needed))
  • 2 tablespoons Oil (as needed)
  • 1 to 1½ tablespoons lemon juice
  • 1 bay leaf
  • 3 green cardamoms
  • 4 cloves
  • 1 inch cinnamon (piece)
  • ½ teaspoon cumin
  • 1 star anise (/ star flower)
  • 1 strand mace

Method

  1. Cook rice in whatever way you prefer. Here is how I do it - Rinse rice in a pot and pour 3 to 4 cups of water. Bring to a rolling boil and cook on a medium heat till fully cooked, yet firm. Drain to a colander, cover and let rest until used later.
  2. While the rice cooks, wash, peel and dice potatoes. Add them to a bowl of water to avoid discoloring.
  3. Pour oil to a hot wide pan / skillet and add the whole spices if using. When they begin to sizzle (in a minute), add the onions, garlic and chili. Saute until the onions turn transparent for 3 to 4 mins.
  4. Drain the water from the potatoes and add them to the pan. Saute and roast them until tender and fully cooked. If the pan dries out, add a splash of water and cook covered. It should take you about 8 to 9 mins.
  5. Stir in turmeric, red chili powder, mint, salt and garam masala. Saute for a minute and turn off the heat. Stir in the rice and squeeze some lemon juice.
  6. Mix well and taste test to adjust salt. If you want more heat, add black pepper.
  7. Serve potato rice hot with yogurt and a veggie salad.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.