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Tricolour rice

Aug-12-2016
Sujata Roy
25 minutes
Prep Time
40 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Tricolour rice RECIPE

A delicious and perfect recipe for Independence Day

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. Basmati rice 1 cup
  2. Ghee or clarified butter 1&1/2 tablespoon
  3. Cumin seeds 1/2 teaspoon
  4. Cardamom 4 crushed
  5. Clove 3
  6. Cinnamon 1 inch stick
  7. Bay leaf 1
  8. Salt to taste
  9. Sugar to taste
  10. Orange carrots 2 medium chopped or grated
  11. Tomatoes 1 chopped
  12. Oil 1 tablespoon
  13. Onion 1 chopped
  14. Ginger paste 1/2 teaspoon
  15. Garlic paste 1/2 teaspoon
  16. Kashmiri red chilli powder 1/2 teaspoon
  17. Cumin powder 1/2 teaspoon
  18. Garam masala powder 1/4 teaspoon
  19. Coriander leaves 1 cup chopped
  20. Green chilli 1 chopped
  21. Capsicum 1/2 chopped
  22. Spring onion 1 chopped
  23. Ginger paste 1/2 teaspoon
  24. Garlic paste 1/2 teaspoon
  25. Garam masala powder 1/4 teaspoon
  26. Juice of 1/2 Lemon

Instructions

  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.

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