Masala potato rice (Serves 5)

Masala potato rice is a quick fix, one pot meal, that gives you the satisfaction of a whole meal using a fraction of  cooking time. The other day, I was trying to  make a potato fry,  when the lightening rod of innovation struck my brain ultimately transforming the potato fry into a rice dish. I was really proud of this indigenous creation and both of us loved it. We enjoyed this rice with a simple raita, pickle and pappad. Hope you try it and give us your inputs..

Basmati rice 2 cups, washed and soaked for 30 minutes
Potato 2 medium, cut to small cubes
Green bell pepper 1 medium, cubed to small pieces
Onion 1 medium, thinly sliced
Garlic 2 cloves, minced
Ginger 1’ piece, minced
Red chilly powder ½ tsp
Coriander powder 1 tsp
Cumin powder ¼ tsp
Garam masala ½ tsp
Sambar powder 1 tsp
Mint leaves, coriander leaves a handful, chopped
Salt as needed
Oil 1 TBSP+ 1 TBSP
Water to cook the rice

Preparation

Wash and soak rice for 30 minutes. Heat oil in a pan. Add onions along with salt and sauté till translucent. Add the garam masala powder and drained rice. Fry for 2 minutes and add enough water (for about 4 cups) and cook the rice. Set aside.

Heat oil in another pan and ginger and garlic. Fry for a minute and then add cubed potato. Cook this on high heat for 5 minutes and then lower the heat to medium. Add salt, green pepper, mint leaves, coriander leaves. Cook this covered for another 5 minutes or until potatoes are soft. Open lid and add the red chilly powder, coriander powder, cumin powder and sambar powder. Mix well and cook until the potatoes and green peppers are coated well with the masala. Adjust salt and switch off stove. Now add the rice in batches and incorporate the masala well with the rice. Serve hot with any kind of raita and pickle of your choice…

Cheers!!!
Suji