Crispy Potato Rice Medley

1Wash and peel the potatoes (2). Cut them into small cubes.

2Finely chop the onion (1) and garlic (2 cloves) cloves.

3In a pan, heat some oil over medium heat.

4Add the chopped onion (1) and garlic (2 cloves) to the pan and sauté until translucent.

5Add the potato cubes to the pan and cook until they are golden and crispy on the outside.

6In the meantime, rinse the rice (1 cup) thoroughly under running water.

7Add the rice (1 cup) to the pan with the potatoes (2) and stir well to combine.

8Season with cumin powder (1 teaspoon), paprika (1 teaspoon), turmeric powder (½ teaspoon), chili powder (½ teaspoon), coriander powder (½ teaspoon), and garam masala (½ teaspoon). Mix everything together.

9Pour in enough water to cover the rice (1 cup) and potatoes (2). Bring to a boil, then reduce the heat to low, cover, and simmer until the rice (1 cup) is cooked and the water is absorbed, about 15-20 minutes.

10Once the rice (1 cup) is cooked, fluff it with a fork and garnish with fresh cilantro before serving.