Tricolour Rice

As we celebrate our Independence Day lets not forget to salute the people who made this happen. Let the tri colour fly high always.This month has been a busy one not because of anything else but holidays. It's hard to keep the boys busy.

There has to be something on the menu to celebrate it in style. So here is my version of the tri colour rice.

Tricolour Rice

(Printable Recipe)

INGREDIENTS
Recipe - My own

 Long grain Rice/ Basmati Rice - 4 cups

For the saffron layer:

Onion - 2 cups (finely chopped)

Carrot - 2 cups (finely chopped)

Ginger Paste - 1  tbsp

Garlic Paste - 1 tbsp

Cumin Seeds - 1 tsp

Cinnamon - 2 inch piece

Clove - 4

Bay Leaves - 2
Vegetable Stock - 1 cube
Oil - 2 tbsp

For green layer:

Coriander Leaves - 1 cup (loosely packed)

Mint Leaves - 1/4 cup(loosely packed)

Onion - 1 large roughly chopped

Garlic - 4 cloves

Water - 1/4 cup

Salt - 1/4 tsp or as required

METHOD
Soak the rice for 1/2 hour.
Strain and cook it with enough water and salt. When it is almost cooked strain.
Divide the cooked rice into 3 equal portions.
In a wok heat 2 tbsp oil. Add in the cinnamon, clove and bay leaves.
Add in the onions and saute.
Add the stock cube and mix well.
Add in the carrot and stir till almost cooked. Check salt.
Transfer a portion of the white cooked rice and mix well to make the saffron layer.
In a blender combine the ingredients required for the green layer and blend until smooth.
Transfer it to a wok. Saute for 1 minute on medium flame.
Transfer the second portion of the rice. Mix well and saute for 2 minutes.
In a wide square glass bowl transfer the green rice to make the first layer. Then put in the white rice (3rd portion) for the second layer.
And top it with the saffron layer.
Serve it with vegetable korma, raita and pickle.