Easy Stir-fried Potato Rice
Potatoes and Rice - these two words bring joy to my very core! If I had to make a list of my favorite potato dishes, then this would be on the top! The potato part of the dish is my grandma’s recipe, called “aloo bhujia” - ammamma (grandma) knew a million ways to cook potatoes but this was the best, especially when served with roti (flatbread). I decided to add rice to her stir-fried potato recipe and the result was this delicious comforting meal. Serve it with unsweetened dairy free yogurt or your favorite curry.
Serves 4
Ingredients
3 big potatoes, washed thoroughly & cut into thin strips (I used golden potatoes)
4 cups of cooked rice (preferably basmati)
2 cloves of garlic, minced
1 dried bay leaf
2 large cinnamon sticks
2 green cardamom pods
1 large onion, thin sliced
3 garlic cloves, minced
2 dried red chili pepper
½ tsp ground cayenne (or as needed)
½ tsp ground coriander
1 tsp ground turmeric
2 Tbsp mustard oil (found in South-Asian stores)
Salt, to taste
Instructions:
1. Heat mustard oil in a large skillet
2. Add bay leaf, cumin seeds, cloves, cinnamon, cardamom, and cook for 10-15 seconds
3. Add the garlic & cook them until slight browned
4. Add in the dried red chili pepper, sliced onions, season with salt, cook for 5-7 minutes, stirring often
5. Stir in the potatoes, turmeric, cayenne, coriander
6. Cover the skillet & cook the potatoes on medium-low for 7-10 minutes, stirring occasionally. Not adding water helps crisping the potatoes which is what is needed here, so make sure you are stirring every few minutes to avoid potatoes from sticking to the pan
7. Uncover skillet & continue to cook the potatoes until they have crisped slightly, about 5-7 minutes.
8. Make sure the potatoes have cooked through & turn off heat
9. Stir in fresh lemon juice & check for seasoning
10. Gently mix in the cooked rice, making sure the rice grains are coated well with all the flavors from the stir-fried potato
11. Garnish with some fresh cilantro & serve
*Mustard oil has a strong flavor. Some may find it too over powering. If you do not like it or are unable to find it, feel free to cook with any other variety of oil or skip it. The mustard oil is used here mainly for its unique flavor
This stir-fried potato rice is
-Gluten free
-Vegan
-Delicious
-Easy
-Perfect way to use leftover rice
If you try this recipe, I would love to hear your feedback! Please share your creation with me on Instagram and tag #yummyyatra to your photos.
