Aloo Rice | Easy Aloo rice with Leftover rice | Potato Rice
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Aloo Rice | Easy Aloo rice with Leftover rice | Potato Rice - There are umpteen dishes that can be made with leftover Rice but this Potato Rice that can be made in a jiffy is really special. There are very few recipes that everyone likes. And this is one recipe that is aromatic and is popular with everyone.
I have just modified a recipe that my mother used to make since our childhood. She just used fresh Coriander. I have changed it and added Mint and Curd to prevent the colour from changing and for getting a nice, savoury taste. This Coriander and Mint paste is a little like Punjabi Hariyali Chutney.
This Rice tastes great with cool Raitha.
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Tips
Potatoes:
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Peel the Potatoes and cut them into medium-sized pieces.
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If you take very old or sprouted Potatoes, then they taste sweet. So use fresh Potatoes.
Some more tips:
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If you like, you could make the same recipe with Brown Rice.
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This can be made with leftover Rice or fresh hot Rice. If the Rice is too hard, you can mix the Mint paste while there is still some Water in it and it will soften the Rice.
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If the Tomato pieces are a little big, then you can taste them under your teeth. Or they get mixed in the Rice.
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The flavours will stick nicely if you toss the Rice on a high flame.
Aloo Rice | Easy Aloo rice with Leftover rice | Potato Rice - Recipe Video
Aloo Rice | Easy Aloo rice with Leftover rice | Potato Rice
Prep Time 3 mins- Cook Time 10 mins
- Total Time 13 mins
Servings 3
Ingredients
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Mint Coriander Paste
- 1 Mint Bunch
- 1 Bunch Green Coriander
- 5 Garlic
- 1/2 inch Ginger
- 3 - 4 Green Chillies
- Salt
- 3 tbsp Curd
- 1/2 Lemon Juice
- Water for grinding
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For Rice
- 3 tbsp Oil
- 150 gms Potato
- 1 Onion (sliced)
- 1 sprig Curry leaves
- 1 Tomato pieces
- 1/2 tsp Cumin Powder
- 1 tsp Mirchi powder
- 1 cup Cooked Rice (185 gm)
Instructions
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Make a smooth paste with all the ingredients set for Hariyali paste.
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Heat oil in a pan, add Potato pieces and fry till they turn light golden.
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Add the Onions and let it soften. Then add the Tomato pieces and cook on medium flame until the peel comes off the Tomatoes.
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Once the Tomatoes are cooked, add Mirchi powder and Cumin powder and let the Oil float to the top.
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In the fried Masala, add the Mint paste and fry until the Oil comes to the surface.
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In the thickened paste, add the Rice, mix on a high flame and let the paste stick to the Rice grains.
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Toss on a high flame until moisture evaporates. Then serve hot.
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