Potato Rice Recipe- Authentic Indian Jeera Chawal with Potatoes & Cashews

Last Updated on 2 months by Neha Deshmukh

Potato Rice Recipe – Authentic Indian Jeera Chawal with Potatoes & Cashews

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Jeera Chawal with Potatoes and Cashews. It’s comfort food at its finest, and honestly, it’s way more flavorful than plain rice. I first made this on my own when I was a student, trying to recreate my mom’s magic, and it’s been a go-to ever since! It’s perfect for a simple weeknight dinner or a festive occasion.

Why You’ll Love This Recipe

This isn’t your average cumin rice. The addition of crispy potatoes, sweet raisins, and crunchy cashews takes it to a whole new level. It’s fragrant, subtly spiced, and incredibly satisfying. Plus, it’s surprisingly easy to make! If you’re looking for a flavorful and comforting Indian rice dish, you absolutely have to try this one.

Ingredients

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

• 1 cup Raw Rice
• 5 Medium Potatoes
• 2 Medium Onions
• 1 teaspoon Chopped Coriander Leaves
• 2 teaspoon Cashew Nut Pieces
• 1 teaspoon Raisins (Kishmish)
• 1 teaspoon Curry Leaves
• 10 Black Peppercorns
• ½ – 1 inch Cinnamon
• 5-6 Cloves
• 1 teaspoon Green Chilli Paste
• ½ teaspoon Sugar
• 1 teaspoon Lemon Juice
• 1 teaspoon Desi Ghee/Clarified Butter
• ½ – 1 teaspoon Cumin Seeds (Jeera)
• a pinch Asafoetida (Hing)
• to taste Salt
• as needed Oil

Ingredient Notes

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

• Rice: Using aged raw rice (like Sona Masoori) is key. It stays fluffy and separate, which is exactly what we want. If you can’t find aged rice, any good quality raw rice will work, but adjust the water slightly.
• Potatoes: I prefer using Yukon Gold or Red Potatoes. They hold their shape well when fried and have a lovely texture. Avoid waxy potatoes, as they won’t get crispy.
• Spice Level: Jeera Chawal spice levels vary regionally. Some families like a good kick, while others prefer it mild. Feel free to adjust the green chilli paste to your liking.
• Ghee: While oil can be used, ghee adds a richness and aroma that’s just unbeatable. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the raw rice thoroughly under cold water and soak it in water for about 30 minutes. This helps it cook evenly. Then, drain it well and set aside.
2. While the rice is soaking, peel the potatoes and cut them into thin, French fry-style strips. Thinly slice the onions too.
3. Heat oil in a deep pan over medium-high heat. Fry the potato strips until they’re golden brown and crispy. Drain them on paper towels and sprinkle with a little salt.
4. In the same oil, fry the onion slices until they’re beautifully caramelized. Separately, fry the cashew pieces and raisins until golden brown. Set these aside as well.
5. Now, for the flavour base! Heat the ghee in a pan. Add the cumin seeds and let them crackle. Then, add the asafoetida, whole spices (peppercorns, cinnamon, and cloves), and curry leaves. Let everything sizzle for a few seconds.
6. Stir in the green chilli paste and sauté for about 30 seconds until fragrant. Add the drained rice and toast it for a couple of minutes until it’s dry. This step is important for developing the flavour.
7. Pour in boiling water – about double the amount of rice. Transfer the mixture to a rice cooker or continue cooking in the pan, covered, until the rice is about 80% done.
8. Gently fold in the fried potatoes, caramelized onions, cashews, and raisins. Cover the pan and cook on low heat for another 5 minutes.
9. Finally, drizzle with lemon juice and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t skip the soaking step for the rice! It really does make a difference.
• Make sure the oil is hot before adding the potatoes and onions. This ensures they get crispy.
• Taste and adjust the salt as needed throughout the cooking process.
• If you’re using a rice cooker, follow the manufacturer’s instructions for water ratio.

Variations

• My friend Priya adds peas! She throws in a handful of frozen peas along with the potatoes for extra colour and sweetness.
• For a richer flavour, you can add a tablespoon of yogurt while sautéing the rice.
• My mom always used to add a pinch of turmeric powder for a beautiful golden hue.

Vegan Adaptation

It’s super easy to make this vegan! Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil. The flavour will be slightly different, but still delicious.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) is pure and doesn’t contain any gluten-based additives.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce the green chilli paste to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of green chilli paste (as per the recipe).
• Spicy: Add 1 ½ – 2 teaspoons of green chilli paste, or add a pinch of red chilli powder along with the cumin seeds.

Festival Adaptations (Navratri, Diwali)

This Jeera Chawal is a wonderful addition to any festive spread! During Navratri, you can skip the onions and garlic for a satvik version. For Diwali, it’s a great side dish to accompany richer curries and sweets.

Serving Suggestions

This Potato Rice is fantastic on its own, but it’s even better with:

• Cucumber Raita
• Plain Yogurt
• A simple Dal (lentil soup)
• Your favourite Indian curry

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.

FAQs

What type of rice is best for Jeera Chawal?

Aged raw rice, like Sona Masoori, is ideal. It stays fluffy and separate.

Can I make this recipe ahead of time?

You can prepare the fried potatoes and onions ahead of time. Store them separately and add them to the rice when you’re ready to finish the dish.

How can I adjust the spice level of this dish?

Adjust the amount of green chilli paste to your liking.

What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice used in Indian cooking. It adds a unique flavour. You can find it at Indian grocery stores or online.

Can I use a different oil instead of ghee?

Yes, you can use any neutral-flavored oil like sunflower or vegetable oil, but ghee adds a distinct richness and flavour.