potato rice | potato pulao

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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. A vegan recipe.

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 aloo rice recipe is one of those 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 Pulao recipe which is made in a 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.

How to make 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

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 cups to 1.75 cups 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 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 rice.

potato pulao recipe, potato rice recipe, aloo rice recipe

21. Garnish with some coriander leaves while. 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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potato pulao recipe, potato rice recipe, aloo rice recipe

Potato Rice

4.72 from 7 votes
This potato pulao is a simple and minimally spiced rice dish made with potatoes.
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins

Cuisine South Indian
Course: Main Course

Servings 2 to 3
Units

Ingredients

for soaking rice

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

other ingredients

  • 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
  • ½ 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

to be ground to a paste

  • 1 medium tomato or 60 grams tomatoes or ⅓ cup chopped tomatoes
  • 3 to 4 garlic cloves - chopped
  • ½ 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

Instructions

preparation

  • 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 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 rice.
  • Garnish with some coriander leaves or mint leaves while serving potato rice. Accompany a raita, salad or pickle by the side.

Notes

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.

Nutrition Info Approximate values

Nutrition Facts
Potato Rice
Amount Per Serving
Calories 564 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 1277mg56%
Potassium 667mg19%
Carbohydrates 96g32%
Fiber 6g25%
Sugar 2g2%
Protein 10g20%
Vitamin A 535IU11%
Vitamin C 102.5mg124%
Calcium 113mg11%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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14 Comments

  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?

    1. 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.

    1. yes you can do this way too. so jeera powder can be used instead of whole jeera.

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