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THREE-IN-ONE RICE Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the green rice:
1 teacup uncooked rice
1 onion, chopped
1 teacup boiled green peas
2 tablespoons ghee
Salt to taste
For the orange rice:
1 teacup uncooked rice
2 to 3 tomatoes
1 onion, chopped
2 carrots, grated
2 green chillies, chopped
1 teaspoon sugar
2 tablespoons ghee
Salt to taste
For the white sauce:
1 teacup uncooked rice
1/2 teaspoon shah-jira
2 green chillies, chopped
100 grams chopped paneer
2 tablespoons ghee
Salt to taste
To be ground into a paste (for the green rice)
1 teacup chopped coriander
4 green chillies
4 cloves garlic
25 mm piece ginger
Juice of 1/2 lemon
| | METHOD | For the orange rice:
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Cut the tomatoes into big pieces, add 2 tablespoons of water and cook. When cooked, take out a thick puree by passing through a sieve.
Heat the ghee and fry the onion for 1 minute.
Add the carrots and fry again for 1 minute.
Add the tomato puree, green chillies , sugar and salt and cook again for 2 minutes.
Add the rice and mix well.
For the white rice:
Boil the rice. Each grain of the cooked rice should be separate. drain and cool.
Heat the ghee and fry the shah-jira until they begin to crackle.
Add the rice, green chillies, paneer and salt and mix well.
For the green rice:
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee and fry the onion for 1 minute.
Add the paste and fry again for 2 minutes.
Add the rice, green peas and salt and mix well.
How to proceed:
In a large cake tin, spread the three different coloured rice in any desired sequence.
Cover and steam for 15 minutes.
Invert on a serving plate.
Serve hot.
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