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Simple & Healthy Turmeric Rice with Potatoes

Simple & Healthy Turmeric Rice with Potatoes

Here is a recipe that you’ll find amazingly easy to put together.

It looks lovely with the golden touch of turmeric. The spices in it are all good for balancing your doshas. Ayurvedic healers recommend basmati rice over brown rice because it is easier to digest. As far as I am concerned, I just find basmati irresistible! Combined with ghee and potatoes, it is my idea of delicious heaven, and a complete meal in itself.

Enjoy it with plain yogurt and a crunchy salad of finely chopped onions and tomatoes.

What you need:

1 cup basmati rice

2 tsp olive oil or ghee

1 stick of clove

1/2 tsp cumin seeds or mustard seeds (optional)

1/4 tsp turmeric powder

cayenne pepper powder, to taste (optional)

salt to taste

2 medium-sized potatoes, cut into long wedges or small cubes

a small bunch of washed and freshly chopped cilantro leaves

What you do:

Heat oil  or ghee in a heavy-bottomed pan.

Put in the clove, and the cumin/mustard seeds, if using. If not, tip in the turmeric.

A couple of seconds later, put in the potatoes, and stir them well to coat completely with turmeric.

Lower the heat, cover, and let cook for about five minutes, or until tender but not too soft.

Add the rice, stirring it gently to mix it well with the potatoes. Take care to be gentle, or the grains will break.

Put in 2 cups of water, and add salt to taste. At this point, you can also add the cayenne pepper, if using.

Cover the pan with a tight-fitting lid, and lower the heat to minimum. Let the rice simmer until the water is totally absorbed in the rice. This should take 7 to 10 minutes–check after 5 minutes to make sure it’s not going to burn.

When the rice is done, put in the chopped cilantro leaves, and toss lightly to let the aroma suffuse into the rice.

Enjoy hot, with a bowl of plain yogurt.

Make it even tastier: try these ideas

Add a little crushed garlic and ginger to the oil/ghee, for an aromatic, oriental touch.

Fry thinly sliced onions along with the garlic and ginger for a richer flavor.

Toss in a handful of sweet peas when you’re cooking the potatoes.

Have a rice day!


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Shubhra Krishan

Writer, editor and journalist Shubhra Krishan is the author of Essential Ayurveda: What it is and what it can do for you (New World Library, 2003), Radiant Body, Restful Mind: A Woman's book of comfort (New World Library, 2004), and The 9 to 5 Yogi: How to feel like a sage while working like a dog (Hay House India, 2011).


+ add your own
9:41AM PDT on Sep 20, 2012

I love turmeric with basmati but never thought of adding potatoes.

1:03PM PDT on May 29, 2012

Thanks for the info.

3:48PM PDT on May 25, 2012


5:16PM PDT on May 23, 2012


10:11AM PDT on May 14, 2012

Sounds and looks great, thanks for posting the recipe Shubhra.

1:39PM PDT on May 2, 2012

Thanks for the recipe!

10:04PM PDT on Apr 25, 2012

looking at all these dish ideas has inspired me to get creative again in the kitchen. : )

8:00PM PDT on Apr 24, 2012


4:07AM PDT on Apr 23, 2012

I know this is starch plus starch, but it's delicious, and the spices in it are good for you. Paired with plain yogurt, it's a soft, comforting meal in the summer. Besides, I think once in a while we all like to pamper our taste buds without worrying overmuch about carbs and such...

5:46AM PDT on Apr 21, 2012

Sweet Peas ?? please explain somebody do they mean the flowers?? or more likely mange tout?

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people are talking

Good advice, thanks.

I wonder how wrinkly their cheeks are under their fur.


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