Tricolour rice | How to make Tricolour rice

By Sujata Roy  |  12th Aug 2016  |  
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  • Tricolour rice, How to make Tricolour rice
Tricolour riceby Sujata Roy
  • Prep Time

    25

    mins
  • Cook Time

    40

    mins
  • Serves

    2

    People

12

0





About Tricolour rice Recipe

A delicious and perfect recipe for Independence Day

Tricolour rice is an authentic dish which is perfect to serve on all occasions. The Tricolour rice is delicious and has an amazing aroma. Tricolour rice by Sujata Roy will help you to prepare the perfect Tricolour rice in your kitchen at home. Tricolour rice needs 25 minutes for the preparation and 40 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Tricolour rice. This makes it easy to learn how to make the delicious Tricolour rice. In case you have any questions on how to make the Tricolour rice you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sujata Roy. Tricolour rice will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Tricolour rice

Ingredients to make Tricolour rice

  • Basmati rice 1 cup
  • Ghee or clarified butter 1&1/2 tablespoon
  • cumin seeds 1/2 teaspoon
  • cardamom 4 crushed
  • clove 3
  • cinnamon 1 inch stick
  • bay leaf 1
  • salt to taste
  • sugar to taste
  • Orange carrots 2 medium chopped or grated
  • tomatoes 1 chopped
  • oil 1 tablespoon
  • onion 1 chopped
  • ginger paste 1/2 teaspoon
  • garlic paste 1/2 teaspoon
  • Kashmiri red chilli powder 1/2 teaspoon
  • cumin powder 1/2 teaspoon
  • Garam masala powder 1/4 teaspoon
  • coriander leaves 1 cup chopped
  • Green chilli 1 chopped
  • capsicum 1/2 chopped
  • Spring onion 1 chopped
  • ginger paste 1/2 teaspoon
  • garlic paste 1/2 teaspoon
  • Garam masala powder 1/4 teaspoon
  • Juice of 1/2 lemon

How to make Tricolour rice

  1. Heat ghee in a pressure cooker.
  2. Add cumin seeds, bay leaf, cardamom, cinnamon and cloves. Let the cumin seeds crackle.
  3. Add rice. Stir gently. Add salt and sugar. Mix well and add water.
  4. Close the lid. Switch off the flame after 1 whistle. Let the pressure cooker cool down. Fluff the rice gently.
  5. Divide the rice in 3 equal portion. Grind carrots and tomatoes. Make a smooth paste.
  6. Heat 1 tablespoon oil in a nonstick pan. Add chopped onion. Fry till its starts to change it's colour.
  7. Add ginger and garlic paste. Saute and add salt, cumin powder, garam masala powder and kashmiri red chilli powder.
  8. Saute till the mixture dried up completely. Now add the rice. Mix gently and keep aside.
  9. Grind coriander leaves, capsicum, spring onion and green chilli.
  10. Heat 1 tablespoon oil again. Add chopped onion. Fry till its starts to change it's colour. Add ginger and garlic paste. Saute till the raw smell goes away.
  11. Add the coriander, capsicum, spring onion and green chilli paste. Mix well. Add salt, cumin powder and garam masala powder.
  12. Saute till the mixture dried up. Add lemon juice and rice. Mix gently and keep aside.
  13. Three coloured rice is ready. Discard the bay leaf.
  14. Arrange the three coloured rice on a plate. You can arrange them in your desired design or arrange them in a glass bowl in three layers.
  15. Garnish with onion, lemon slices and coriander leaves. Serve hot.

My Tip:

If you don't like coriander leaves you can use mint leaves or green peas too. Use any of your favourite flavours.

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