Potato And Rice

Try this fragrant potato and rice dish that is lightly spiced with cumin and turmeric. Get it done in just 30 minutes with everyday pantry staples. These fluffy seasoned rice with creamy potatoes are vegan and gluten-free. 

If you are a potato lover like me, Try out these amazing Vegan Potato Recipes, and do let me know which one is you are favorite.

Potato and rice are a combination you can never go wrong with it. A high-carb meal that is full of energy and flavor. It is an Indian and Pakistani potato rice recipe also known as aloo pulao. you will be amazed how perfectly it will pair with almost anything as a side or main meal. You can easily make and refrigerate it, thus perfect for meal prep too. 

Ingredients

To make these potato rice you need  

• Oil: I am using sunflower oil; any vegetable oil will do the task. 
• Onion and Garlic Paste: to add savory flavor to the rice. 
• Potatoes: Here I am using agria potatoes, you can use any variety gold, yakoon, red, baby or russet. 
• Rice: Basmati rice is my all-time favorite and they are perfect for making this rice and potato dish. Vegetable Stock: I always make my rice with vegetable stock to give extra flavor to them but you can always substitute it with water. 
• Seasoning: To season this dish I am using salt, chili powder, turmeric powder, and cumin seeds. You can substitute them with any seasoning of your choice.  
• Fresh chilies: few green chilies to add some more spicy kick to the recipe. 

How to Make Potato and Rice 

Make this amazingly simple recipe with just a few ingredients, little to no preparation, just one pot, and 30 minutes. What could be better than this? 

Preparation

As I mentioned earlier, very minimal prep is required for this recipe. 

1. Wash and soak rice in a big bowl. Make sure you wash rice until that water runs clear. If rice is not washed properly, they tend to be stickier and mushier. 
2. Peel and chop the onions. 
3. Wash, peel, and cut potatoes. Cut them in around one to one-inch size cubes. Make sure all cubes are similar in size to get even cooking. 

Cooking 

1. Start cooking by heating the oil in a wok or deep nonstick pan. Fry onions until translucent.  
2. Add a tablespoon of garlic paste and fry until golden. For about a minute. 
3. Next, add cubed potatoes and fry for 2 to 3 minutes.  
4. Once done season them with salt, chili powder, turmeric powder, cumin seeds, and fry. Add whole fresh green chilies. 
5. Add vegetable stock and stir. Heat it until boiling. 
6. Meanwhile, drain soaked rice. Once the stock is bubbling turn the heat down to medium and add the rice. Stir well 
7. Place lid on and let it cook for 12 - 15 minutes or until all liquid is absorbed. You can slightly tilt the pot to check. The rice should be cooked but it will still be sticky and wet. 
8. Turn off the heat and leave for 10 minutes with the lid on to cook them on steam. 
9. Once done fluff the rice with a fork. Adjust salt if desired. Serve! 

What to Serve with Potato and Rice? 

This potato and rice dish is a complete meal on its own, this could be a perfect holiday feasting table side dish to an everyday comfort meal. You can serve it with our perfect green coriander sauce and fresh salad. 

You can also serve these potato rice as a side with Lentil curry or yellow split peas curry.  

Tips and Tricks 

• Wash the rice so you get rid of dust and excessive starch that may result in gooey sticky rice. Simply rinse the rice in a fine-mesh strainer under cold water until water runs clear. 
• Make sure you always use a 1:2 ratio. If you are cooking one cup of rice your stock or water would be 2 cups.  
• Always bring your water /stock to boil before adding rice to it.  
• Do not stir the rice while it’s cooking. If you stir repeatedly that can break the grains and form a mushy appearance.  
• The most important thing is once you turn off the heat let your rice sit covered for around 10 to 15 minutes. keep the lid on to  
• Use a fork or thin spatula to gently mix and lift rice to make sure that the grains don't stick together.  

Storage and Reheating

This rice recipe could easily be made in large quantity and it stays quite well while you store. Simply freeze the rice in airtight containers and reheat in the microwave to enjoy later on! This is by far the best way to keep your rice fresh and moist. 

For weekly meal prep, you can store them in air-tight containers or zip lock bags and make sure to remove as much air from the bag as possible before sealing. Store in the refrigerator for up to a week 

Always reheat rice with a sprinkle of water on top of the rice, reheat in the microwave on medium power, stirring every 40 to 50 seconds until the rice is hot and steamy.  

Some Variations 

You can try these yummy potato rice as it is, or you can try some other variations for fun and change. 

1. Try adding some peas, carrots, or corn with potatoes. 
2. Instead of cumin and turmeric, you can make these rice with taco seasoning.  
3. Try some roasted nuts on top of it to add some extra crunch and flavor. 
4. Use fresh herbs like mint, coriander, basil to add some fresh flavors to the recipe.

Other Vegan Rice Recipes

• VEGAN BIRYANI
• MUJADARA
• ONE-POT VEGAN RICE

If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.