Rice with Potato and Cashew

  • Title: Devanna, Rice with Potato and Cashew.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2022, all rights reserved.
  • Index: 202205251.
  • Edition: html, first edition.


The ingredients are fit for about two portions.

  • 2 Cups (approximately 150 gram) (whole grain) basmati or jasmin rice.
  • 2 Spoons ghī or sesame oil.
  • 1 Potato.
  • ½ Cup cashew nuts.
  • ½ Teaspoon black or brown mustard seeds.
  • 1 Teaspoon grated ginger.
  • ¼ Teaspoon cumin powder.
  • ½ Teaspoon tumeric powder.
  • ½ Teaspoon coriander powder.
  • 3 Teaspoons grated dried coconut.
  • ¼ Teaspoon clove powder.
  • ½ Teaspoon cinnamon powder.
  • ½ Litre water.
  • ¼ Teaspoon black pepper powder.
  • 1 Teaspoon salt.
  • 1 Spoon fresh coriander or parsley leaves (optional).


  • Wash the rice and let it dry in a sieve.
  • Peel the potato and cut it into cubes.
  • Cut the coriander or parsley into julienne.
  • Heat the ghī or sesame oil, add the mustard seeds and let them pop with a lid on the pan.
  • Add the ginger, cumin, tumeric and coriander and fry them for a few moments.
  • Add the potato and and cashew nuts, if unroasted, and fry them for a few moments.
  • Add the rice and fry everything for a few moments.
  • Add the water, clove, cinnamon, coconut and cashew nuts, if roasted, stir and let everything cook on a moderate flame untill the rice and potato are done and the water is vaporated.
  • Reduce the heat and add the black pepper, salt and half of the coriander or parsley and stir.
  • Sprinkle the rest of the coriander or parsley on top.