Site icon Kamala's Corner

Potato Rice


  • 1 cup raw rice
  • 1 big potato
  • 2 red chillies
  • 1 tablespoon coriander seeds
  • 1 teaspoon bengal gram dhal
  • 1 teaspoon urdu dhal
  • A pinch of asafotida
  • A pinch of turmeric powder
  • 5 cashew nuts
  • 2 tablespoon oil
  • Half teaspoon mustard
  • 1 teaspoon salt
  • Curry leaves – few
  • Ghee – 1 teaspoon


  1. Pressure cook the rice in 2 cups of water. Make sure that the cooked grains are separate. Let it cool in a large plate.
  2. Cook the potatoes till soft. Remove the skin and cut it into medium sized pieces.
  3. In a kadai put one tablespoon oil and fry the dhals, chillies, coriander seeds and asafetida. Cool it and dry grind it along with the salt.
  4. Same kadai put the remaining oil and when it is hot add mustard seeds. When it pops up, add cashew nuts, curry leaves and fry for a while. Then add the potato pieces and a pinch of salt, turmeric and stir fry for few seconds.
  5. Reduce the heat and add the cooked rice and the ground powder and mix thoroughly. Before removing, add a teaspoon of ghee and mix well.
  6.  Serve with any mild kurma.

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