Three-In-One Rice

by Tarla Dalal

Accompaniments

Added to 188 cookbooks
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A three layered pullao with contrasting tastes.

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Preparation Time: 25 minutes.
Cooking Time: 35 minutes.
Serves 8.
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Ingredients

For the orange rice
3/4 cup uncooked rice (chawal)
2 to 3 tomatoes
1 onion, chopped
2 carrots, grated
2 green chillies, chopped
1 tsp sugar
2 tbsp ghee
salt to taste

For the green rice
3/4 cup uncooked rice (chawal)
1 onion, chopped
3/4 cup boiled green peas
2 tbsp ghee
salt to taste

For the white sauce
3/4 cup uncooked rice (chawal)
1/2 tsp caraway seeds (shahjeera)
2 green chillies, chopped
100 gms chopped paneer (cottage cheese)
2 tbsp ghee
salt to taste

To be ground into a paste (for the green rice)
3/4 cup chopped coriander (dhania)
4 green chillies
4 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)
1/2 tbsp lemon juice

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.

RECIPE SOURCE : Desi Khana