Aloo Rice

For people: 2 – 4

Time: 15 to 30

Calorie: 200-250ml

Ingredients for Aloo Rice:

To make spice powder
A small spoonful of coriander
Two tablespoons gram dal
Two tablespoon urad dal
Five to six dry red chillies
One big spoon tamarind pulp
Oil to fry
To roast the rice
Two to three cups of boiled rice
Three steamed potatoes (mashed)
A teaspoon rye
Five to six curry leaves
A small spoon turmeric
One spoonful of garam masala
A tablespoon urad dal
One big spoon gram dal
Salt to taste

 

Method of Aloo Rice:

To make potato rice, first put a pan in hot flame to heat the oil.
Once the oil is heated, add coriander, gram dal, urad dal, dry red chilli and tamarind pulp and fry well and close the flame. (Wedge Mughalai casserole with fried bread)
After frying the masala, cool it in the bowl and cool down and mix in a mixer jar and grind dry dredger. Powder masala is ready. (Make Rice’s New Dish Garlic Rice)
Now put oil in a pan again and keep it warm. (Baby corn casserole)
Once the oil is heated, add mustard seeds and fry them.
– Add mustard seeds, gram dal, prepared powdered masala, curry leaves, garam masala, turmeric, mashed potatoes and fry them after adding mustard seeds.
(Capsicum casserole)
– Mix boiled rice and salt. Mix well with the curry and close the flame after three to four minutes.
(Paneer Fried Rice)
– Prepare hot potato rice. Serve hot with raita and pickle.

Note for Aloo Rice:

– If you want, add potato mash as well as baby potatoes.
– If you like to eat onions, then add chopped onions to the rice while adding rice.

Aloo Rise
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 3 people
Calories: 200 kcal
Author: Hitesh Jain
Ingredients
  • To make spice powder
  • A small spoonful of coriander
  • Two tablespoons gram dal
  • Two tablespoon urad dal
  • Five to six dry red chillies
  • One big spoon tamarind pulp
  • Oil to fry
  • To roast the rice
  • Two to three cups of boiled rice
  • Three steamed potatoes mashed
  • A teaspoon rye
  • Five to six curry leaves
  • A small spoon turmeric
  • One spoonful of garam masala
  • A tablespoon urad dal
  • One big spoon gram dal
  • Salt to taste
Instructions
  1. To make potato rice, first put a pan in hot flame to heat the oil.
  2. Once the oil is heated, add coriander, gram dal, urad dal, dry red chilli and tamarind pulp and fry well and close the flame. (Wedge Mughalai casserole with fried bread)
  3. After frying the masala, cool it in the bowl and cool down and mix in a mixer jar and grind dry dredger. Powder masala is ready. (Make Rice's New Dish Garlic Rice)
  4. Now put oil in a pan again and keep it warm. (Baby corn casserole)
  5. Once the oil is heated, add mustard seeds and fry them.
  6. - Add mustard seeds, gram dal, prepared powdered masala, curry leaves, garam masala, turmeric, mashed potatoes and fry them after adding mustard seeds.
  7. (Capsicum casserole)
  8. - Mix boiled rice and salt. Mix well with the curry and close the flame after three to four minutes.
  9. (Paneer Fried Rice)
  10. - Prepare hot potato rice. Serve hot with raita and pickle.
Recipe Notes

If you want, add potato mash as well as baby potatoes. - If you like to eat onions, then add chopped onions to the rice while adding rice.

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