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TRI-COLOR RICE


 

INGREDIENTS:

2-cups basmati rice

 

For the green-color:

1-cup coriander leaves       cup grated coconut

cup mint leaves      1-tsp. sugar, 3 green chilies

1 lemon juice       tsp. Cumin seeds

salt

 

mix all the ingredients and grind to paste.

tsp. ghee      150 grams peas

50 grams French beans      salt

 

Mix all the ingredients and grind to paste.

 

tsp. ghee      150 grams peas

50 grams French beans      salt

 

For the Red Color:

cup tomato sauce      1/2-tsp. chili sauce

1 small chopped tomato,      1/2-tsp. ghee

salt

 

For the White Color:

-tsp. ghee      -tsp cumin seed

 

 

 

PREPARATION:

Wash chopped beans. Boil the peas and beans.

Wash and soak the rice in cold water for 2 hours. Cook the rice in a pot. Divide the cooked rice into three parts.

To the one part of rice mix chutney paste, salt, boiled vegetables. Melt ghee in a pot, add this green rice and stir to mix it well. Keep aside.

To the second part of the rice mix tomato sauce, tomato pieces, chili sauce and salt. Melt ghee in a pot and add this red rice. Stir to mix well. Remove and keep aside

 

In the third part of the rice add salt, stir & remove. Melt ghee in a pot, add cumin seeds and rice. Stir and remove.

Take a round pot. First, spread green rice, then white rice and lastly, red rice. Press with hands. Transfer the rice in a plate, remove the round pot. Rice is in tri-color layers.

Serve with plain yogurt or the chutney.

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