Monday, 12 November 2012

Tri colour Rice

Yippee my 25th post……… In 15 days… not bad eh..
Now over to the recipe.
I was thinking for some time what to name the rice variety that I had made, since it is not pulav but similar to pulav. It’s not fried rice but the ingredients are the same. After thinking for some time I named it the tri colour rice since the major ingredients are carrot, beans and rice.

Raw rice /Basmati Rice – 200 grams
Carrots – 75 grams
Beans – 75 grams
Onions – 50 grams
Tomato – 30 grams
Coconut – 20 grams
Urad dal – 5 grams
Gram dal – 5 grams
Coriander powder – 5 grams
Green chillies – 3 grams

Cloves - 4
Cardamom - 2
Cinnamon – 0.5 inch stick
star anise - 1
Bay leaf - one
nutmeg - little
Fennel seeds - 2 grams

To garnish
Ghee – 5 grams
Coriander leaves
Mint leaves

  • Wash the rice, cook it with 2 cups of water and little salt. Transfer the cooked rice to a large bowl and allow it to cool.
  • Chop the beans and carrots to fine pieces. Microwave these for about 3 minutes.
  • Dry roast all the ingredients listed in the “spices” along with gram dal, Urad dal, Coconut, Coriander powder. Cool and grind these.
  • Chop the onions and tomatoes.
  • In a kadai pour a little ghee, add the chopped onions and sauté for about 2 minutes.
  • Add the tomatoes, salt and cooked vegetables. Sauté for another 2 minutes.
  • Now add the powdered mixture and sauté for about 2 minutes.
  • Mix with rice and garnish with coriander and mint leaves.

Tri colour rice is ready to be served.
I served this with paneer butter masala curry and beet root raitha.

  • I generally add tomatoes to most of the dish I prepare. Tomatoes can be avoided.
  • I used French beans which has a bright green colour and ooty carrots which has a nice orange colour.

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