Onion Rice with Peas and Fried Potatoes
Transform your weeknight meals with this flavorful Onion Rice with Peas and Fried Potatoes—a comforting one-pan dish that's as satisfying as it is simple. This recipe combines fluffy basmati rice infused with caramelized onions, aromatic cumin seeds, and warm turmeric, perfectly balanced by the sweetness of tender peas. The crispy, golden fried potatoes folded in at the end add an irresistible crunch, taking this dish to the next level. Ready in under an hour, it's an easy and versatile recipe that's perfect as a fulfilling vegetarian main or a hearty side dish. Garnish with fresh cilantro for a pop of color and vibrant flavor, and watch this crowd-pleaser become your new go-to for weeknight dinners and gatherings alike. Keywords: onion rice, fried potatoes, rice with peas, vegetarian comfort food, easy one-pan recipe.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 medium Onion
- 1 cup Frozen peas
- 2 medium Potatoes
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Set aside to soak for 15 minutes.
Peel and dice the potatoes into small cubes. Peel and thinly slice the onions.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the diced potatoes and cook, stirring occasionally, until golden brown and crispy, about 10-12 minutes. Remove and set aside on a paper towel-lined plate.
In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them sizzle for 30 seconds.
Add the sliced onions and a pinch of salt. Cook, stirring frequently, until the onions are golden brown and caramelized, 8-10 minutes.
Drain the rice and add it to the pan with the onions. Stir gently to coat the rice in the oil and onion mixture.
Add the frozen peas, turmeric powder, black pepper, and the 2 cups of water to the pan. Stir, then bring to a gentle boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook undisturbed for 15-18 minutes, or until all the water has been absorbed and the rice is tender.
Turn off the heat and let the rice sit for 5 minutes, still covered, to steam further.
Fluff the rice gently with a fork, then fold in the fried potatoes.
Optionally, garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 28.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3201 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
