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Rice With Potatoes And Cumin Seed

Madhuri.Dixit's picture
Ingredients
  Potato 2 Medium (1 Large)
  Vegetable oil 4 Tablespoon
  Whole cumin seeds 1⁄2 Teaspoon
  Long grain rice 2 Cup (32 tbs)
  Salt 1 Teaspoon
Directions

Peel potato, dice into 3/4-inch cubes.
Heat oil in a heavy-bottomed pot (with tight-fitting lid—to be used later) over medium heat.
When very hot, add the cumin seeds, and after they have begun to change color and "pop" (about 10 to 20 seconds), put in the potatoes.
Let the potatoes brown to a nice golden color on all sides.
Then add the rice and stir for about 2 minutes.
Add 3 cups water and salt, stir, and bring to a boil.
Cover, turn the flame very low, and cook for 25 to 30 minutes.
See if rice is done; if not, stir and cook for another 5 minutes.
To serve: Serve with marinated pork chops—or with Kheema and green beans.
This is a simple yet very versatile dish that could be served with plain yogurt to an invalid or with Korma at a banquet.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Potato
Restriction: 
Vegetarian
Interest: 
Healthy
Cook Time: 
40 Minutes

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