Tri colour Rice

Yippee my 25^th 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.

Ingredients:

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

Spices

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

Method:

• 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.

Note:

• 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.