TriColor Rice
3,170 views · Published 31 January 2015 · 10:55 · Indexed 27 September 2026
Channel: Kali Mirch · 2015 · People & Blogs
Recipe: TriColor Rice Serves: 2-3 Preparation Time:25 min Cooking Time:45 min This is the concluding recipe of republic day edition of tricolor recipes. This recipe involves 3 layers (Green, White,Saffron) made from 3 different recipes. So essentially this recipe involves 3 individual recipes. Green layer is made up by combining rice with spicy puree of spinach, corriander and chillies giving this a distinct taste. White layer is made up of Jeera rice which is a very famous rice preparations and is served best with spicy gravy. Lastly, we have saffron layer made uo of thick veggie gravy, which is placed on top of 2 rice beds and cheese which is added to this gravy gives it a very creamy texture. Ingredients: For Green Layer: 1) 1/2 cup long grain Basmati Rice, soaked for atleast 30 mins 2) 8-10 Spinach leaves 3) 2 Green chillies 4) 1 cup fresh coriander leaves 5) 1 capsicum cut in small cubes 6) 4-5 cloves of garlic 7) 1 medium size onion cut lengthwise For White Layer: 1) 1/2 cup long grain Basmati Rice, soaked for atleast 30 mins 2) 2 tspoon Cumin seeds 3) 1 Bay leaf, 4-5 Green Cardamom, 4-5 cloves, 1 inch cinnamon stick For Saffron Layer: 1) 125 gm Cauliflower florets 2) 1 medium size capsicum cut in cubes 3) 1/2 cup fresh green pea 4) 2 small carrots cut in cubes 5) 2 small potatoes cut in cubes 6) 1 big size onion finely chopped 7) 2 big size Tomatoes finely chopped 8) 1 tbspoon Ginger-Garlic paste 9) 1/2 tspoon turmeric powder, 3 tspoon Kashmiri red chilli powder, 1 tspoon Corriander powder, 1 tspoon Cumin seeds 10) Grated Cheese Ingredients common to all layers: 1) Oil 2) Salt Here You Go: Preparing White Layer: 1. In a kadhai, heat 2-3 tbspoon oil. 2. Drop a bay leaf, then add other ingredients (cloves,badi elaichi and hari elaichi). Saute the spices for less than a min. 3. Add cumin seeds into the oil. 4. Once cumin seeds splutter, add soaked rice ( water is drained out ) and mix it well with tempered ingredients. 5. Add the water exactly double the quantity of rice. If rice is 1 cup then add 2 cups of water. 6. Add salt as per the taste and give a nice stir. 7. Cook the rice on medium flame until first boil 8. Thereafter lower the flame and cover the lid. 9. After 4-5 min , just check the rice with small spoon whether cooked or not. Rice wouldn't take more than 4-5 min as we have soaked it for 40 min. 10. If water is evaporated then switch off the flame and let the rice rest for 2 min. 11. Then spread the rice carefully on a big plate/tray and let it cool slightly. This is done to ensure that we get rid of extra moisture and rice grains does not turn sticky. Make sure not to break the rice with hard metal laddle. Preparing Green Layer: 1) Make a puree of Spinach,fresh corriander and green chillies. 2) Make fine paste using 1 tbspoon oil instead of water. This gives a very fresh green color to the paste 3) Heat a pan. Add 2 tbspoon oil 4) Add crushed Garlic and saute until it turns light brown 5) Add Onion and saute 6) Add chopped Capsicum 7) Cook it covered 8) When Capsicum turns tender, add green puree, 1tspoon salt and saute it for 1 min 9) Add Soaked and drained rice to the pan and mix it well 10) For cooking rice, add water double the quantity of rice 11) Cook rice uncovered on medium flame until 1 boil, thereafter cook it covered on low flame for 4-5 mins or until rice gets cooked 12) When Spinach rice preparation is complete, remove it in a bowl Preparing Saffron Layer: 1) Pressure cook all veggies (cauliflower, capsicum, carrot,potato,green pea) for 3-4 whistles 2) Mash the cooked vegetables 3) Heat 2-3 tbspoon oil in a pan. Now add 1 tspoon cumin seeds. When cumin seeds begins to splutter add chopped onion and cook until it turns light brown 4) When onion turn light brown, add chopped tomatoes and cook until it turns mushy. Add some salt to faciliate the cooking process of tomatoes 5) When Tomatoes get cooked, add ginger-garlic paste and saute for couple of mins 6) Add 1 tspoon turmeric, 1 tspoon corriander powder, 3 tspoon Kashmiri red chilli powder and mix it well 7) Add some grated cheese to provide creamy texture to the gravy 8) Add salt as per taste 9) Saute the masala paste for couple of mins and then add mashed veggies 10) Mix veggies well with masala paste 11) Add litle water (1/3 cup) 12) Veg thick gravy is cooked. Turn off the flame Layering: 1) Spread Spinach rice (Green Layer at the bottom) 2) Spread Jeera Rice on top of this layer to form second layer (White layer) 3) Now add thick veg gravy on top to form third layer (saffron layer)
