potato rice recipe | potato pulao | how to make potato rice | aloo rice

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potato pulao recipe, potato rice recipe, aloo rice recipe

potato rice or potato pulao is a simple and minimally spiced rice dish made with potatoes.

4.6 from 5 votes
total time:
42minutes

potato rice recipe with step by step photos. this potato rice or potato pulao is a simple and minimally spiced rice dish made with our favorite ingredients – rice and potatoes.

potato pulao recipe

pulao or pulav or pilaf is one recipe that is regularly prepared at home. reason being it gets done in less time and the preparation also is quick.

this is one of those rice recipes that you fall back on when you do not have veggies. but you do have rice, potatoes and the regular indian spices-herbs in your kitchen. the recipe is easy to prepare. for a variation you can also include some peas, carrots, beetroot and sweet corn in this aloo pulao.

in the recipe post, i have cooked potato rice in a pressure cooker, but you can also cook them in a pot or pan. i have mentioned the details in the notes section of the recipe card below. or you can check this veg pulao recipe which is made in pot and i have shared step by step photos to make pulao in a pot or pan.

you can serve potato rice with a side pickle, salad or raita. this pulao also makes for a tiffin box lunch.

if you are looking for more rice recipes then do check:

potato rice

4.6 from 5 votes
Prep Time:30 mins
Cook Time:12 mins
Total Time:42 mins
potato rice or potato pulao is a simple and minimally spiced rice dish made with potatoes.
potato pulao recipe, potato rice recipe, aloo rice recipe
Course:main course
Cuisine:south indian
Servings:2 to 3
Calories:564kcal

INGREDIENTS FOR potato rice

(1 CUP = 250 ML)

for soaking rice

  • 1 cup heaped basmati rice
  • 1.5 cups water for soaking rice

other ingredients for potato rice

  • 2 medium to large potatoes or 200 to 215 grams potatoes
  • 2 tablespoon oil
  • 1 tej patta (indian bay leaf)
  • 2 green cardamoms (chotti elaichi)
  • 3 cloves (lavang)
  • ½ inch cinnamon (dalchini)
  • ¼ teaspoon mustard seeds (rai)
  • 1 medium onion or 50 grams onions or ⅓ cup thinly sliced onions
  • 1 sprig curry leaves (kadi patta) or 8 to 10 curry leaves
  • ¼ teaspoon turmeric powder (haldi)
  • 1.5 to 1.75 cups water for pressure cooking
  • salt as required
  • 1 to 2 tablespoon chopped coriander or mint leaves for garnish

to be ground to a paste

  • 1 medium tomato or 60 grams tomatoes or ⅓ cup chopped tomatoes
  • 3 to 4 garlic cloves (lahsun) - chopped
  • ½ inch ginger (adrak) - chopped
  • 1 to 2 green chilies (hari mirch) - chopped
  • ¼ cup chopped coriander leaves or ¼ cup half-half of mint + coriander leaves
  • ¼ teaspoon fennel seeds (saunf)
  • ¼ teaspoon cumin seeds (jeera)

HOW TO MAKE potato rice

preparation for potato rice

  • rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch. 
  • then soak the rice in water for 30 minutes. then later, drain all the water from the rice and keep aside.
  • in a chutney grinder jar or a small grinder jar, take the following ingredients - ⅓ cup chopped tomatoes, 3 to 4 small to medium garlic cloves (chopped), 1/2 inch ginger (chopped), 1 or 2 green chilies (chopped), 1/4 cup chopped coriander leaves, 1/4 teaspoon fennel seeds and 1/4 teaspoon cumin seeds.
  • without adding any water, grind to a smooth paste. the juices from the tomato will help in grinding. keep this masala paste aside.

making potato rice

  • heat 2 tablespoon oil in a pan. lower the flame and first add the whole spices - 1 tej patta, 2 green cardamoms, 3 cloves and 1/2 inch cinnamon.
  • next add 1/4 teaspoon mustard seeds. saute till the mustard seeds splutter.
  • then add 1/3 cup thinly sliced onions.
  • saute the onions till they begin to get light brown.
  • then add 8 to 10 curry leaves. saute for 5 to 6 seconds.
  • then add the ground masala paste.
  • mix very well and saute for a minute.
  • add 1/4 teaspoon turmeric powder. mix the turmeric powder very will with the rest of the masala.
  • add chopped potatoes. stir and mix the potatoes with the rest of the pulao masala.
  • now add the rice. stir and mix the rice evenly with the masala.

cooking potato rice

  • 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.
  • season with salt. check the taste of the water and it should taste a bit salty.
  • cover and pressure cook potato pulao on a medium flame for 2 to 3 whistles or 6 to 7 minutes. 
  • when the pressure comes down on its own, open the lid and gently fluff the potato rice.
  • garnish with some coriander leaves or mint leaves while serving potato rice. accompany a raita, salad or pickle by the side.

RECIPE TIPS

for cooking potato pulao in a pan or pot
  1. saute everything as mentioned in the recipe in a thick bottomed pan or pot.
  2. add soaked rice and then 1.75 cups water.
  3. on a low to medium flame, cover and cook till all the water is absorbed and the rice is cooked. depending on the quality of rice, you can add 2 cups water too.
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TRENDING RECIPE

preparation to make potato pulao or potato rice

1. rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch. then soak the rice in 1.5 cups water for 30 minutes. after 30 minutes, drain all the water from the rice and keep aside.

rice for potato rice recipe

2. in a chutney grinder jar or a small grinder jar, take the following ingredients – ⅓ cup chopped tomatoes, 3 to 4 small to medium garlic cloves (chopped), ½ inch ginger (chopped), 1 or 2 green chilies (chopped), ¼ cup chopped coriander leaves, ¼ teaspoon fennel seeds and ¼ teaspoon cumin seeds.

making potato rice recipe

3. without adding any water, grind to a smooth paste. the juices from the tomato will help in grinding. keep this masala paste aside.

making potato rice recipe

making potato rice

4. heat 2 tablespoon oil in a pan. first add the whole spices – 1 tej patta, 2 green cardamoms, 3 cloves and ½ inch cinnamon.

making potato rice recipe

5. next add ¼ teaspoon mustard seeds. saute till the mustard seeds splutter.

making potato pulao recipe

6. then add ⅓ cup thinly sliced onions.

making potato rice recipe

7. saute the onions till they begin to get light golden

making potato rice recipe

8. then add 8 to 10 curry leaves. saute for 5 to 6 seconds.

making potato rice recipe

9. then add the ground masala paste.

making aloo rice recipe

10. mix very well.

making aloo rice recipe

11. saute for a minute.

making aloo rice recipe

12. add ¼ teaspoon turmeric powder.

making aloo pulao recipe

13. mix the turmeric powder very will with the rest of the masala.

making potato rice recipe

14. add chopped potatoes. 2 medium to large potatoes (chopped in cubes), about 200 to 215 grams of potatoes.

making potato pulao recipe

15. stir and mix the potatoes with the rest of the pulao masala.

making potato pulao recipe

16. now add the rice.

making potato pulao recipe

cooking potato rice

17. stir and mix the rice evenly with the masala.

making aloo pulao recipe

18. add water. you can add 1.5 cup to 1.75 cup of water. do add water depending on the quality of basmati rice. stir very well.

making potato pulao recipe

19. season with salt. check the taste of the water and it should taste a bit salty.

potato pulao recipe, potato rice recipe, aloo rice recipe

20. cover and pressure cook potato pulao on a medium flame for 2 to 3 whistles or 6 to 7 minutes. when the pressure comes down on its own, open the lid and gently fluff the potato rice.

potato pulao recipe, potato rice recipe, aloo rice recipe

21. garnish with some coriander leaves while serving potato pulao. serve potato rice with a onion raita, salad or pickle by the side.

potato pulao recipe, potato rice recipe, aloo rice recipe


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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

  1. When I cooked the dish, i followed the instructions – but the potatoes were not cooked at all by the end. Should I par-boil the potatoes before cooking in future?

    • okay. usually the potatoes cook well. 2 to 3 whistles if enough for chopped potatoes to cook properly. also depending on the quality of potatoes, they may take more time to cook. at times i have this issue with cauliflower that i get here. you can parboil the potatoes or chop them in small cubes. both the methods will work.

  2. hi,
    can i use jeera powder in the masala paste because whole jeera will not grind well in my grinder.

  3. hi, super recipe.. jjst wanted to know what to do if I want the rice to be bit more spicy/

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