Authentic Potato Rice Recipe – Traditional Indian Jeera Rice

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Rice Recipe – Traditional Indian Jeera Rice

Introduction

There’s just something so comforting about a warm bowl of jeera chawal – cumin rice. But today, we’re taking it up a notch with this incredibly flavorful Potato Rice! It’s a dish my grandmother used to make, and honestly, it’s pure nostalgia in every bite. It’s simple, satisfying, and perfect as a light meal or a side dish with your favorite Indian curries. Trust me, once you try this, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This Potato Rice isn’t just delicious; it’s also incredibly easy to make. It’s a one-pot wonder that comes together in under 40 minutes. Plus, it’s a fantastic way to use up leftover potatoes! The combination of fragrant cumin, warming spices, and tender potatoes with fluffy rice is simply irresistible. It’s a hug in a bowl, really.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tbsp ghee/oil
• 1 tsp cumin seeds
• 2 bay leaves
• 1 tsp ginger garlic paste
• 1 onion, thinly sliced
• 2-3 green chillies, minced
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 2 potatoes, peeled and sliced (about 200g)
• 1 tomato, chopped
• 1.25 cup basmati rice, washed and drained (about 150g)
• 0.5 tsp garam masala powder
• Salt and pepper to taste
• Coriander leaves for garnish (as needed)

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this dish:

• Basmati Rice: Seriously, don’t skimp here. Basmati rice is key for that lovely fluffy texture and delicate aroma. I prefer the aged basmati for the best results.
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for its rich flavor. But if you’re looking for a lighter option, any neutral oil like sunflower or vegetable oil works just fine. I sometimes use a mix of both!
• Spice Levels: Indian cooking is all about personal preference. The 0.5 tsp of red chilli powder gives a mild warmth. Feel free to adjust it based on how much heat you like. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Potatoes: I like using a waxy potato like Yukon Gold, as they hold their shape well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee and oil in a saucepan over medium heat. Once hot, add the cumin seeds and bay leaves. Let them splutter – that’s when you know the flavors are releasing!
2. Add the ginger-garlic paste and sauté briefly, just until fragrant (about 30 seconds). Then, toss in the sliced onion and minced green chillies. Cook until the onions soften and turn golden brown.
3. Now, stir in the turmeric powder and red chilli powder. Cook for another minute, stirring constantly, until the spices are fragrant. Be careful not to burn them!
4. Add the sliced potatoes and fry for about 5 minutes, stirring occasionally, until they’re lightly browned.
5. Mix in the chopped tomatoes and cook until they soften and blend into the mixture. This usually takes about 3-5 minutes.
6. Add the washed and drained basmati rice and fry for another 5 minutes, stirring gently, until the rice is slightly crisp. This helps prevent it from becoming mushy.
7. Pour in 2 cups (480ml) of boiled water, season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and cook until the rice is tender and the water is absorbed (about 15-20 minutes).
8. Once cooked, sprinkle with garam masala powder and garnish with fresh coriander leaves, if using. Fluff the rice gently with a fork before serving.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Washing the rice removes excess starch, resulting in a better texture.
• If you don’t have boiled water ready, you can use cold water, but it will increase the cooking time.
• For extra flavor, try adding a pinch of saffron strands to the boiling water.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Spice Level Adjustment: Add more or less red chilli powder, or a pinch of cayenne pepper, to adjust the heat.
• Quick/Instant Pot Version: You can absolutely make this in an Instant Pot! Sauté the onions and spices as directed, then add the potatoes, rice, and water. Cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.
• Festival Adaptations: This potato rice is a wonderful addition to a Diwali feast or any festive spread. It pairs beautifully with richer curries and lentil dishes. My family always makes a big batch for Diwali!

Serving Suggestions

This Potato Rice is incredibly versatile. It’s delicious on its own, but even better with:

• Dal Makhani (Black Lentil Curry)
• Chana Masala (Chickpea Curry)
• Vegetable Korma
• Raita (Yogurt Dip)
• A simple side salad

Storage Instructions

Leftover Potato Rice can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

• What type of rice is best for this recipe? Basmati rice is the way to go! Its long grains and delicate flavor are perfect for this dish.
• Can I use a different oil instead of ghee? Absolutely! Any neutral oil like sunflower or vegetable oil will work.
• How do I adjust the spice level? Simply add more or less red chilli powder, or a pinch of cayenne pepper.
• Can this be made ahead of time? While it’s best served fresh, you can cook the rice ahead of time and reheat it.
• What is the best way to reheat leftover potato rice? Add a splash of water and reheat gently in a saucepan or microwave until warmed through.