potato pulao recipe, potato rice recipe, aloo rice recipe
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4.6 from 5 votes

Potato Rice

This potato pulao is a simple and minimally spiced rice dish made with potatoes.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: main course
Cuisine: south indian
Servings: 2 to 3
Calories: 564kcal
Author: Dassana Amit


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



  • 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.


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.


Calories: 564kcal | Carbohydrates: 96g | Protein: 10g | Fat: 15g | Saturated Fat: 1g | Sodium: 1277mg | Potassium: 667mg | Fiber: 6g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 102.5mg | Calcium: 113mg | Iron: 4.5mg