How to Prepare Ultimate Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo
Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Make Super Quick Homemade Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo is 3 serves. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo estimated approx 1hour.
To begin with this recipe, we have to prepare a few ingredients. You can cook Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo using 33 ingredients and 8 steps. Here is how you can achieve it.
#RepublicDay #tricolor22
Simple and easy my altime favourite dish here I have prepared this dish by giving red/orange gravy and green gravy which tastes awesome and yummy
Ingredients and spices that need to be Take to make Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo:
- 15-20 boiled baby potatoes
- 4 For Red /Orange Gravy : big sized Tomatoes, onions,
- 1 tsp ginger garlic paste,
- 1 tsp cashew paste
- as per taste Salt,
- 1/2 tsp turmeric powder
- 1 tsp red chilli +1tsp kashmiri red chilli powder,
- 2 tsp coriander powder
- 1 tsp kitchen king masala
- 1/2 tsp dry mango powder
- 1/2 cup fresh milk cream
- as required Few magajmari seeds
- 1 bay leaf and red dry chilli
- 4 tbsp oil
- 1 tsp Cumin seeds
- 1 tsp Kasuri methi
- as required Some chopped coriander leaves
- For Green Gravy:
- 15-20 Palak (spinach) leaves
- Handful Coriander leaves
- handful Mint leaves optional
- 2 chopped onions
- 2 chopped tomatoes
- 2 green chillies
- 8-10 garlic cloves
- to taste Salt
- 1/2 cup fresh milk cream
- 4 tsp oil
- 1/2 tsp Cumin seeds
- 1 tsp garam masala
- For Rice:
- 1 cup Basmati Rice
- to taste Salt
Instructions to make Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo
- Boiled the rice and strained out in the strainer and now cool the Rice by spreading in the wide plate.
- 1cup thick curd beated for dipping baby potatoes for White colour
- Red Gravy:Take pan add oil and Cumin seeds and bay leaf and red dry chilli now pour the gravy and give a nice boil and now put the spices to them and also fresh cream and mix them well and boil for around 10-15mins till oil releases. Next add the boiled baby potatoes to the gravy and again boil for 5mins.. The gravy turns nice thick.. You can serve them with Rice, Paratha or Roti
- Green Gravy :Take the pan add oil and Cumin seeds and now add the gravy and give a nice boil and now add the spices as well as cream and boil around 10-12 mins till the gravy leaves oil... now add the boiled potatoes to the gravy and again boil for around 5-7mins. The Sabji is served with Roti or Paratha or Rice
- Here I have used Red/Orange gravy and mixed Rice to them
- And used Green gravy and mixed Rice to them separately..
- Diped boiled potatoes to thick curd for white Colour
Red and Green are there with gravies - Next is platting time
Placed All tri colours Rice with their Dum Aaloos and some Salad like Spinach leaves, Carrot, Onion, Capsicum and few Cashew for garnish with them which tastes delicious
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So that is going to wrap this up with this special food Simple Way to Make Award-winning Tricolour Rice with Kashmiri and Hydrabadi Dum Aloo. Thanks so much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!