This Potato Rice or Potato Pulao is a simple, spiced one pot rice dish made with potatoes, basmati rice, aromatics, herbs and spices. It is tasty, fragrant and very flavorful. Pair with raita or yogurt for a comforting lunch or dinner.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 12 minutes
  • Total time: 42 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 1 cup heaped basmati rice
  • 1.5 cups water for soaking rice
  • 2 medium to large potatoes (or 200 to 215 grams potatoes)
  • 2 tablespoon oil
  • 1 tej patta ((Indian bay leaf))
  • 2 green cardamoms
  • 3 cloves
  • 1 inch cinnamon
  • ¼ teaspoon mustard seeds
  • 1 medium onion (or 50 grams onions or ⅓ cup thinly sliced onions)
  • 1 sprig curry leaves (or 8 to 10 curry leaves)
  • ¼ teaspoon turmeric powder
  • 1.5 to 1.75 cups water (for pressure cooking)
  • salt as required
  • 1 to 2 tablespoon chopped coriander (or mint leaves for garnish)
  • 1 medium tomato (or 60 grams tomatoes or ⅓ cup chopped tomatoes)
  • 3 to 4 garlic cloves (- chopped)
  • 1 inch ginger (- chopped)
  • 1 to 2 green chilies (- chopped)
  • ¼ cup chopped coriander leaves (or ¼ cup half-half of mint + coriander leaves)
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon cumin seeds

Method

preparation

  1. Rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch.
  2. Then soak the rice in water for 20 to 30 minutes. Then later, drain all the water from the rice and keep aside.
  3. In a chutney grinder jar or a small grinder jar, take the following ingredients - chopped tomatoes, garlic cloves (chopped), ginger (chopped), green chilies (chopped), chopped coriander leaves, fennel seeds and cumin seeds.
  4. Without adding any water, grind or blend to a smooth paste. The juices from the tomato will help in blending. Keep this masala paste aside.

making potato rice

  1. Heat 2 tablespoons oil in a 2 litre pressure cooker. Lower the heat and first add the whole spices - tej patta, green cardamoms, cloves and cinnamon.
  2. Next add mustard seeds. Saute till the mustard seeds splutter on low heat.
  3. Then add thinly sliced onions. Saute the onions stirring often on low to medium-low heat till they begin to get light brown.
  4. Then add curry leaves. Saute for 5 to 6 seconds.
  5. Then add the ground masala paste. Mix very well and saute for a minute.
  6. Add turmeric powder. Mix the turmeric powder very will with the rest of the masala.
  7. Add chopped potatoes. Stir and mix the potatoes with the rest of the pulao masala.
  8. Now add the soaked rice. Stir and mix the rice evenly with the masala.

cooking potato rice

  1. Add water. You can add 1.5 cups to 1.75 cups of water. Do add water depending on the quality of basmati rice. Stir very well.
  2. Season with salt as needed. Check the taste of the water and it should taste a bit salty.
  3. Cover and pressure cook on a medium heat for 2 to 3 whistles or 6 to 7 minutes.
  4. When the pressure falls down on its own in the cooker, then only open the lid and gently fluff the rice.
  5. Garnish with some coriander leaves or mint leaves while serving potato rice. Accompany a raita, salad or pickle by the side.

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.