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This easy one-pot recipe made with hearty potatoes and rice comes together quickly and can be ready in 30 minutes. Spiced to perfection, potato rice can be served on its own or enjoyed as a side dish for an easy weeknight meal!

Large bowl of potato rice topped with cilantro.
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Why this recipe works

Potato rice is a deliciously spiced rice dish with potatoes. It’s traditionally dairy-free, gluten-free, and vegan making it an excellent dish for households with allergies.

Potato Rice, also known as Aloo Pulao, Potato Pulao or Aloo Rice, is a dish from India and Pakistan. It is lightly spiced so it can be enjoyed as a side dish with a variety of meals, yet it’s hearty enough to be a main dish.

You can’t go wrong with the combination of creamy potatoes and fluffy rice. This delicious Indian and Pakistani dish is easy to make ahead, making it perfect for meal prep, yet can be ready in 30 minutes making it great for busy weeknights too!

Sometimes the rice is cooked separately but I like cooking it in the broth with all the spices so that it absorbs more of the flavors. Cooking it together makes this a one-pot recipe requiring less dishes and easier cleanup!

You’re going to absolutely love this easy potato rice recipe. It is:

  • flavorful
  • easy to make
  • requires only one pot
  • ready in 30 minutes
  • kid-friendly
  • perfect for meal prep and busy weeknights!

Ingredient Notes

This potato rice recipe only require 11 easy to find ingredients (including salt!). Reference the recipe card at the bottom for exact measurements.

Ingredients for potato rice measured out and labeled.

Garam masala—potato rice can involve a lot of spices and herbs like turmeric, cumin seeds, mustard seeds, coriander leaves, curry leaves and bay leaves, etc.—usually toasted and then ground into a powder. You can speed up the process by using pre-made garam masala . If you’d like to try your hand at making it yourself, this garam masala recipe is excellent.

Yukon potatoes—Yukon potatoes are more creamy making them the perfect potato for this dish but if you can’t find Yukon, any potato will do!

Basmati—this rice cooks quickly and results in fluffy rice that pairs well with the creamy potatoes.

How to make potato rice

This step by step walk-through shows the process of making this potato and rice recipe. Exact times and temperatures are available in the recipe card at the bottom.

Rice soaking in a bowl with water.

1. Wash rice in fine mesh strainer until water runs clear, then transfer to a bowl and cover with water to allow rice to soak for at least 15 minutes; 30 minutes max.

Chopped potatoes on cutting board.

2. Meanwhile, prepare the vegetables. Peel and chop the onions. Wash, peel and chop potatoes into 1-inch cubes.

Potatoes and onions cooking in pot.

3. In a large skillet or stock pot over medium heat, add the onions and cook until translucent, about 5 minutes. Add the garlic and potatoes and continue cooking for 2-3 minutes.

Spice covered potatoes and onions in pot.

4. Add seasonings and stir well to coat, cooking for a minute until spices are fragrant.

Broth added to potatoes and onions.

5. Add the broth, lemon juice and stir. Turn up heat to a boil.

Rice added to the pot of potatoes and onions.

6. Drain the soaked rice and add to the pot, stir well to distribute. Turn down heat to medium and cover for 12-15 minutes until liquid is absorbed. Turn off heat and leave for 10 minutes with lid on.

Cooked potato rice in pot.

7. Fluff with fork and serve with chopped cilantro if desired.

Two bowls filled with potato rice and topped with cilantro.

How to store

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer. Reheat in a microwave with a sprinkle of water to help the rice steam as it reheats and prevent it from drying out.

What to serve with

Potato Rice can be served on its own but it doesn’t have a high protein source. To make it a filling meal, serve it with a curry or top it with some marinated tempeh or crispy tofu.

Tips

Make sure to thoroughly rinse the rice before soaking. You want to rinse it in cold water until the water runs clear. This helps remove the starch to make the rice more fluffy and less sticky.

If you’re in a hurry, you can skip the final steaming with the lid on. It just helps remove any leftover moisture and make the rice more fluffy.

More One Pot Recipes

Two bowls filled with potato rice and topped with cilantro.

Easy Potato Rice (One-Pot)

5 from 8 votes
Author: Rachel
This easy one-pot recipe made with hearty potatoes and rice comes together quickly and ready in 30 minutes. Spiced to perfection, potato rice can be served on its own or enjoyed as a side dish for an easy weeknight meal!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Method

  • Stovetop

Ingredients 
 

  • 1 cup basmati rice
  • 3 medium yukon potatoes peeled and cubed
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons lemon juice
  • 2 cups water or low-sodium vegetable broth
  • cilantro optional, to garnish

Instructions 

  • Wash rice in fine mesh strainer until water runs clear, then transfer to a bowl and cover with water to allow rice to soak for at least 15 minutes; 30 minutes max.
    1 cup basmati rice
  • Meanwhile, prepare the vegetables. Peel and chop the onions. Wash, peel and chop potatoes into 1-inch cubes.
    3 medium yukon potatoes, 1 medium yellow onion
  • In a large skillet or stock pot over medium heat, add the onions and cook until translucent, about 5 minutes. Add the garlic and potatoes and continue cooking for 2-3 minutes.
    1 medium yellow onion, 3 cloves garlic, 3 medium yukon potatoes
  • Add seasonings and stir well to coat, cooking for a minute until spices are fragrant.
    1/2 teaspoon ground cumin, 1/4 teaspoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon chili powder, 1 teaspoon salt
  • Add the broth, lemon juice and stir. Turn up heat to a boil.
    2 cups water or low-sodium vegetable broth, 2 teaspoons lemon juice
  • Drain the soaked rice and add to the pot, stir well to distribute. Turn down heat to medium and cover for 12-15 minutes until liquid is absorbed. Turn off heat and leave for 10 minutes with lid on.
    1 cup basmati rice
  • Fluff with fork and serve with chopped cilantro if desired.
    cilantro

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer. Reheat in a microwave with a sprinkle of water to help the rice steam as it reheats and prevent it from drying out.

Nutrition

Calories: 196kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 436mg | Fiber: 3g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg
Course: Main Course, Side Dish
Cuisine: Indian
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Recipe Rating




9 Comments

  1. 5 stars
    This was such a simple and flavorful side dish! Adding potatoes to the rice made it a lot more hearty and filling too!

  2. 5 stars
    Oh wow, give me all the carbs! I love both potatoes and rice but have never thought to combine them. Going to try this soon!