Potato Rice Recipe – Authentic Indian Spiced Potatoes & Mint

Last Updated on 2 months by Neha Deshmukh

Potato Rice Recipe – Authentic Indian Spiced Potatoes & Mint

Introduction

There’s just something so comforting about a simple, flavorful bowl of spiced rice. This Potato Rice – or Aloo Bhat as some call it – is a dish I grew up with, and it always reminds me of cozy evenings at home. It’s a fantastic way to use up leftover rice, but honestly, it’s so good you’ll want to make the rice specifically for this! It’s a wonderfully aromatic and satisfying meal, perfect for a quick weeknight dinner or a light lunch.

Why You’ll Love This Recipe

This potato rice is a winner for so many reasons! It’s incredibly easy to make, ready in under 30 minutes. The blend of spices is warm and inviting, and the fresh mint adds a lovely brightness. Plus, it’s a really versatile dish – you can adjust the spice level to your liking and easily adapt it to be vegan or gluten-free. It’s a true taste of Indian home cooking!

Ingredients

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

• 1 cup raw rice (about 180g)
• 2 medium potatoes (about 300g), peeled and diced
• 1 medium onion (about 150g), finely chopped
• 2 garlic cloves, minced
• 1 green chili, finely chopped (adjust to your spice preference!)
• 12 mint leaves, chopped
• ½ – 1 teaspoon Garam masala
• ½ – 1 teaspoon Red chili powder
• ½ teaspoon turmeric powder
• ¾ – 1 teaspoon salt (or to taste)
• 2 tablespoons Oil
• 1 – 1 ½ tablespoons lemon juice

Ingredient Notes

Let’s talk ingredients for a moment. A good quality, long-grain rice like Basmati works beautifully here – it stays fluffy and doesn’t get mushy easily. If you don’t have Basmati, any long-grain rice will do.

For the potatoes, I prefer using Yukon Gold or red potatoes. They hold their shape well during cooking. Avoid waxy potatoes if you can, as they can sometimes become a little too soft.

And the spices? Don’t skimp! A good blend of whole spices is key to that authentic Indian flavor. I like to use bay leaf, cardamoms, cloves, cinnamon, cumin seeds, star anise, and a pinch of mace. They really elevate the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice in boiling water until it’s firm – not fully cooked. We want it slightly underdone as it will finish cooking with the potatoes. Once cooked, drain it well and set aside.
2. While the rice is cooking, peel and dice your potatoes. To prevent them from discoloring, pop them into a bowl of water while you prep everything else.
3. Heat the oil in a large pan or pot over medium heat. Add your whole spices – bay leaf, cardamoms, cloves, cinnamon, cumin, star anise, and mace – and sauté for about 30 seconds, until they become fragrant. This is where your kitchen will start to smell amazing!
4. Add the chopped onion, minced garlic, and green chili to the pan. Sauté until the onions turn translucent and slightly golden brown – about 5-7 minutes.
5. Drain the potatoes and add them to the pan. Cook for about 8-10 minutes, stirring occasionally, until they are tender. If they start to stick, add a splash of water.
6. Now, stir in the turmeric powder, red chili powder, garam masala, mint leaves, and salt. Cook for another minute, allowing the spices to bloom.
7. Add the cooked rice to the potato mixture and mix well. Squeeze in the lemon juice and combine everything thoroughly.
8. Taste and adjust the seasoning if needed. Serve hot with a side of cooling yogurt or a fresh salad.

Expert Tips

• Don’t overcook the rice initially! Slightly undercooked rice is perfect for this recipe.
• Soaking the potatoes in water really does help prevent them from turning brown and keeps them looking fresh.
• Don’t be afraid to experiment with the spices. Add a pinch more of something you love!

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends do).
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
  • Medium: Use ½ teaspoon of red chili powder.
  • Hot: Use 1 teaspoon or more of red chili powder, or add a pinch of cayenne pepper.
• Regional Variations: My friend’s grandmother, from South India, adds a pinch of mustard seeds and curry leaves to the tempering for a lovely South Indian twist. In North India, some people like to add a dollop of ghee (clarified butter) at the end for extra richness.
• Add Veggies: Feel free to throw in some other veggies like peas, carrots, or beans!

Serving Suggestions

This potato rice is fantastic on its own, but it’s even better with a side of:

• Plain yogurt (a must for cooling down the spice!)
• A simple cucumber and tomato salad
• Pickles (mango pickle is a classic pairing)
• Papadums (crispy lentil wafers)

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. It might dry out a little, so add a splash of water when reheating.

FAQs

• What type of rice is best for this potato rice? Basmati rice is ideal, but any long-grain rice will work well.
• Can I make this recipe ahead of time? You can cook the rice and chop the vegetables ahead of time. However, it’s best to assemble and cook the dish just before serving for the best flavor and texture.
• How can I adjust the spice level to my preference? Easily! Adjust the amount of red chili powder to control the heat.
• What is the best way to prevent the potatoes from becoming mushy? Don’t overcook the potatoes, and make sure to drain the rice well. Using the right type of potato (Yukon Gold or red potatoes) also helps.
• Can I use fresh tomatoes in this recipe? While this recipe doesn’t traditionally include tomatoes, you could add about ½ cup of chopped tomatoes along with the onions. Just be sure to cook them down until they are soft.