Tri coloured Rice

Do something different this Independence day and try these mouth-watering recipes with a desi touch.

Tri-coloured rice

Tomato rice

Ingredients

• 2 large tomatoes made into a thick puree.
• 1 cup basmati rice, washed and soaked for ten minutes
• 1 whole black cardamom
• 1 tsp red chili powder
• Salt to taste
• 1 tsp garam masala powder.
• 1 tblsp ghee
• 2 cup water
• Method
• Heat ghee in a heavy bottomed vessel
• Put in the whole black cardamom and then the tomato puree.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.

Palak Chawal

Ingredients

• 2 cups long grained rice
• large bunch of spinach, wash thoroughly, blanch for 3 minutes, strain and puree
• 1/2 cup lightly sauteed paneer cubes (optional)
• 1 large onion, finely sliced
• 1/2 tbsp oil + 1 1/2 tbsps ghee or butter
• 1 tsp ginger garlic paste
• whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
• 1/4 cup curd/yogurt
• 1/2 tsp sugar
• salt to taste
• Coarsely crush (do not make a paste):
• 1 1/2 tbsps chopped coriander leaves
• 1 tbsp chopped pudina leaves
• 3 green chillis

Method

• Heat ghee in a kadai, add whole spices and bay leaf and saute for a few seconds.
• Add the sliced onions and sugar saute for 4 minutes.
• Add the ginger garlic paste, crushed coriander, pudina, green chillis and saute for another five minutes.
• Add the spinach puree and cook for another 8-10 minutes.
• Add yogurt and combine and for another minute while you stir constantly.
• 2 Add the washed rice and saute for 2 minutes. Add 3 1/2 cups water and salt and bring to a boil. Reduce heat, add paneer cubes (optional), cover with lid and cook till rice is done.

Finally, arrange the tomato rice, plain steamed rice and the palak rice like the tricolour and serve.