Potato rice / pulao recipe in 20 mins

Wash and cook rice without making it mushy. I generally cook rice with lot of water in an open pan for making variety rice dishes. Drain off the rice in a colander once cooked and cool.

While the rice cooks, peel and cube potatoes to very small and add to water. Smaller the cubes, faster they get roasted. Slice the onions.

Heat oil in a wide pan, add dry spices and saute till they begin to sizzle

Add garlic or ginger and sliced onions. Fry till the onions turn soft. One to two minutes. Do not over fry else they will be burnt later.

Add potatoes and fry till they are cooked and roasted well. By then the onions too become like fried onions we use for biryani.

Add red chili powder, garam masala, turmeric, mint and salt. Mix everything well till it turns fragrant.

This step is optional, to follow if your potatoes are still under cooked. Add very little water and stir. Cover and cook till the potatoes are cooked.There should be no moisture left and the mixture should turn fairly dry before you go to the next step.

Quickly add cooked rice to the pan else the masala will be burnt. Mix well. Serve potato rice with a simple raita or vegetable salad.

All Done.