Chickpea & Potato Rice Recipe – Authentic Indian One-Pot Meal

Last Updated on 2 months by Neha Deshmukh

Chickpea & Potato Rice Recipe – Authentic Indian One-Pot Meal

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t require hours in the kitchen. This Chickpea & Potato Rice is exactly that – a complete, satisfying Indian one-pot meal that’s perfect for a weeknight dinner. I first made this when I was craving something warm and cozy, and it’s been a family favorite ever since! It’s so easy, even my kids love helping me make it.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy – seriously, dump everything in a rice cooker and let it do its thing! It’s packed with flavor, thanks to the aromatic spices and hearty chickpeas and potatoes. Plus, it’s a complete meal in one pot, meaning fewer dishes to wash (always a win!). It’s a fantastic introduction to Indian flavors if you’re new to the cuisine, and a comforting classic for those who already love it.

Ingredients

Here’s what you’ll need to make this delicious Chickpea & Potato Rice:

• 2 tbsp light cooking oil
• 1 tsp whole cumin seeds
• 2 large garlic cloves, minced
• 1 medium onion, chopped
• ¼ tsp red chilli powder (adjust to your spice preference!)
• ½ tsp coriander powder
• ½ tsp cumin powder
• Salt to taste
• 2 medium-sized potatoes, cubed
• 1 medium-sized tomato, chopped
• 1 can (approx. 400g) chickpeas, drained and rinsed
• 2 cups Basmati rice
• 4 cups water
• A handful of fresh cilantro leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Basmati Rice: This is key for that lovely fluffy texture. I prefer aged Basmati for the best results. You can use about 200g of uncooked Basmati rice.
• Cumin Seeds: Don’t skip these! They release an amazing aroma when tempered in hot oil. A little goes a long way.
• Chickpeas: I usually use canned chickpeas for convenience, but you can absolutely use dried chickpeas that you’ve soaked and cooked beforehand. In some regions of India, especially in North India, people also use chana dal (split chickpeas) for a slightly different texture and flavor.
• Spice Level: Feel free to adjust the red chilli powder to your liking. If you like it mild, start with just a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, activate the sauté mode in your rice cooker. Heat the oil and add the cumin seeds. Let them sizzle for a few seconds until they become fragrant.
2. Add the minced garlic and chopped onion. Sauté until the onions are softened and translucent – about 3-5 minutes.
3. Now, add the red chilli powder, coriander powder, cumin powder, and salt. Stir-fry for 1-2 minutes, making sure the spices don’t burn. This step really blooms the flavors!
4. Toss in the cubed potatoes and stir-fry for another 1-2 minutes to coat them with the spices.
5. Add the chopped tomatoes and cook for about a minute until they soften slightly. Then, add the drained and rinsed chickpeas and combine everything well.
6. Time for the rice! Add the Basmati rice and water to the rice cooker. Give it a gentle stir to distribute the ingredients evenly.
7. Close the rice cooker lid and set it to ‘White Rice’ mode. Let the magic happen! Allow it to cook until the cycle completes.
8. Once cooked, fluff the rice gently with a fork. Garnish generously with chopped cilantro. Serve warm!

Expert Tips

• Don’t overstir: Once you add the water, try not to stir the rice too much. This can make it sticky.
• Rice to Water Ratio: The 2:4 rice to water ratio works perfectly for my rice cooker. However, depending on your rice cooker, you might need to adjust the water slightly.
• Soaking the Rice: For extra fluffy rice, you can soak the Basmati rice in water for 30 minutes before cooking. Drain the water before adding it to the rice cooker.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your ingredients to be sure.
• Spice Level Adjustment: As mentioned before, adjust the red chilli powder to your preference. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Navratri/Vrat): During Navratri or Vrat (fasting periods), you can skip the onions and garlic and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This Chickpea & Potato Rice is delicious on its own, but it’s even better with some accompaniments!

• A cooling raita (yogurt dip) is a classic pairing.
• Crispy papadums (Indian crackers) add a lovely crunch.
• A simple side salad can brighten up the meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to rehydrate the rice.

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes! This recipe is naturally gluten-free.
• Can I use a different type of rice? While Basmati rice is recommended for the best flavor and texture, you can use other long-grain rice varieties if needed.
• How can I adjust the spice level? Reduce or increase the amount of red chilli powder, or add a pinch of cayenne pepper for extra heat.
• Can I make this ahead of time? You can prepare the ingredients (chop vegetables, measure spices) ahead of time, but it’s best to cook the rice just before serving for optimal texture.
• What is the best accompaniment to this rice dish? Raita and papadums are classic choices, but a simple side salad also works well!

Enjoy this comforting and flavorful Chickpea & Potato Rice! I hope it becomes a staple in your kitchen, just like it has in mine. Let me know in the comments how it turns out for you!