Potato Rice Potato Pulao

Pulao or pulav or pilaf is one recipe that is regularly prepared at home. The reason is 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 green peas, carrots, beetroot and sweet corn in this aloo pulao. Sometimes I add a handful of green peas in this dish. The addition of veggies makes it more hearty, flavorful and healthy. In the recipe post, I have cooked potato rice in a stovetop pressure cooker, but you can also cook them in a pot or pan or in the Instant pot adding water as required. I have mentioned the details in the notes section of the recipe card below if making the potato rice in a pan on the stovetop. You can also 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 of water for 20 to 30 minutes. After 20 to 30 minutes, drain all the water from the rice and keep it aside.
2. In a chutney grinder jar or a small grinder jar or blender, take the following ingredients: 

⅓ cup chopped tomatoes3 to 4 small to medium garlic cloves (chopped)1 inch ginger (chopped)1 or 2 green chilies (chopped)¼ cup chopped coriander leaves¼ teaspoon fennel seeds ¼ teaspoon cumin seeds

3. 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.
4. Heat 2 tablespoons of oil in a 2 litre pressure cooker. Keep the heat to a low. First add the whole spices:

1 tej patta2 green cardamoms3 cloves 1 inch cinnamon

5. Next add ¼ teaspoon mustard seeds. Saute till the mustard seeds splutter.
6. Then add ⅓ cup thinly sliced onions.
7. Saute the onions till they begin to get light golden stirring often on low to medium-low heat.
8. Then add 8 to 10 curry leaves. Saute for 5 to 6 seconds.
9. Then add the ground masala paste.
10. Stir and mix very well.
11. Saute for a minute.
12. Add ¼ teaspoon turmeric powder.
13. Mix the turmeric powder very well with the rest of the masala.
14. Add chopped potatoes. 2 medium to large potatoes (chopped in cubes), about 200 to 215 grams of potatoes. At this step you can also add some fresh or frozen shelled green peas or any other veggie of your choice like carrots, baby corn, capsicum, broccoli, cauliflower etc.
15. Stir and mix the potatoes with the rest of the pulao masala.
16. Now add the soaked rice.

Cooking potato rice

17. Stir and mix the rice evenly with the masala.
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 and mix very well.
19. Season with salt as required. Check the taste of the water and it should taste a bit salty.
20. Cover and pressure cook on a medium heat for 2 to 3 whistles or 6 to 7 minutes. When the pressure falls down on its own in the cooker, then only open the lid and gently fluff the rice.
21. Garnish with some coriander leaves while. Serve potato rice hot or warm with a onion raita, salad or pickle by the side. You can also pack it for lunch box. More rice recipes

Mushroom pulaoPaneer pulaoCarrot riceCapsicum riceCoconut milk rice

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Potato Rice post from the blog archives first published in June 2016 has been republished and updated on 18 January 2022.

title: “Potato Rice Potato Pulao " ShowToc: true date: “2024-10-13” author: “Erin Rogers”

Pulao or pulav or pilaf is one recipe that is regularly prepared at home. The reason is 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 green peas, carrots, beetroot and sweet corn in this aloo pulao. Sometimes I add a handful of green peas in this dish. The addition of veggies makes it more hearty, flavorful and healthy. In the recipe post, I have cooked potato rice in a stovetop pressure cooker, but you can also cook them in a pot or pan or in the Instant pot adding water as required. I have mentioned the details in the notes section of the recipe card below if making the potato rice in a pan on the stovetop. You can also 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 of water for 20 to 30 minutes. After 20 to 30 minutes, drain all the water from the rice and keep it aside.
2. In a chutney grinder jar or a small grinder jar or blender, take the following ingredients: 

⅓ cup chopped tomatoes3 to 4 small to medium garlic cloves (chopped)1 inch ginger (chopped)1 or 2 green chilies (chopped)¼ cup chopped coriander leaves¼ teaspoon fennel seeds ¼ teaspoon cumin seeds

3. 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.
4. Heat 2 tablespoons of oil in a 2 litre pressure cooker. Keep the heat to a low. First add the whole spices:

1 tej patta2 green cardamoms3 cloves 1 inch cinnamon

5. Next add ¼ teaspoon mustard seeds. Saute till the mustard seeds splutter.
6. Then add ⅓ cup thinly sliced onions.
7. Saute the onions till they begin to get light golden stirring often on low to medium-low heat.
8. Then add 8 to 10 curry leaves. Saute for 5 to 6 seconds.
9. Then add the ground masala paste.
10. Stir and mix very well.
11. Saute for a minute.
12. Add ¼ teaspoon turmeric powder.
13. Mix the turmeric powder very well with the rest of the masala.
14. Add chopped potatoes. 2 medium to large potatoes (chopped in cubes), about 200 to 215 grams of potatoes. At this step you can also add some fresh or frozen shelled green peas or any other veggie of your choice like carrots, baby corn, capsicum, broccoli, cauliflower etc.
15. Stir and mix the potatoes with the rest of the pulao masala.
16. Now add the soaked rice.

Cooking potato rice

17. Stir and mix the rice evenly with the masala.
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 and mix very well.
19. Season with salt as required. Check the taste of the water and it should taste a bit salty.
20. Cover and pressure cook on a medium heat for 2 to 3 whistles or 6 to 7 minutes. When the pressure falls down on its own in the cooker, then only open the lid and gently fluff the rice.
21. Garnish with some coriander leaves while. Serve potato rice hot or warm with a onion raita, salad or pickle by the side. You can also pack it for lunch box. More rice recipes

Mushroom pulaoPaneer pulaoCarrot riceCapsicum riceCoconut milk rice

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Potato Rice post from the blog archives first published in June 2016 has been republished and updated on 18 January 2022.