Ingredients:
- 1 cup basmati rice (washed and soaked for 30 minutes)
- 2 medium-sized potatoes, peeled and diced
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 inch piece of ginger, grated
- 2-3 cloves of garlic, minced (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- A handful of fresh coriander leaves, chopped (for garnish)
- 2 tablespoons oil or ghee
- Salt to taste
- Water (for cooking rice)
Instructions:
- Cooking Rice:
- Drain the soaked rice and set aside.
- In a large pot, bring enough water to a boil. Add a pinch of salt and the soaked, drained rice.
- Cook the rice until it’s 70-80% cooked. The grains should still have a slight bite to them. Drain the water and set the rice aside.
- Cooking Potatoes:
- Heat oil or ghee in a large pan or pot over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
- Add diced potatoes and cook until they turn golden brown and are cooked through. This should take about 8-10 minutes. Stir occasionally to ensure even cooking.
- Remove the cooked potatoes from the pan and set them aside.
- Making the Potato Masala:
- In the same pan, add a little more oil if needed. Add sliced onions and sauté until they turn golden brown.
- Add grated ginger, minced garlic (if using), and slit green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
- Add the cooked potatoes back into the pan and mix them with the masala. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- Combining Rice and Potatoes:
- Add the partially cooked rice to the pan with the potato mixture. Gently mix everything together, taking care not to break the rice grains.
- Cook for an additional 4-5 minutes on low heat to allow the rice to fully cook and absorb the flavors.
- Garnishing and Serving:
- Garnish the potato rice with chopped fresh coriander leaves.
- Serve hot with yogurt, raita, or a side salad.
Enjoy your quick and flavorful Potato Rice! It makes for a satisfying and delicious meal.