Name: Tricolour rice recipe by Sujata Roy at BetterButter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2
Ingredients: Basmati rice 1 cup; Ghee or clarified butter 1&1/2 tablespoon; Cumin seeds 1/2 teaspoon; Cardamom 4 crushed; Clove 3; Cinnamon 1 inch stick; Bay leaf 1; Salt to taste; Sugar to taste; Orange carrots 2 medium chopped or grated; Tomatoes 1 chopped; Oil 1 tablespoon; Onion 1 chopped; Ginger paste 1/2 teaspoon; Garlic paste 1/2 teaspoon; Kashmiri red chilli powder 1/2 teaspoon; Cumin powder 1/2 teaspoon; Garam masala powder 1/4 teaspoon; Coriander leaves 1 cup chopped; Green chilli 1 chopped; Capsicum 1/2 chopped; Spring onion 1 chopped; Ginger paste 1/2 teaspoon; Garlic paste 1/2 teaspoon; Garam masala powder 1/4 teaspoon; Juice of 1/2 Lemon

Ingredients Serving: 2

Basmati rice 1 cup
Ghee or clarified butter 1&1/2 tablespoon
Cumin seeds 1/2 teaspoon
Cardamom 4 crushed
Clove 3
Cinnamon 1 inch stick
Bay leaf 1
Salt to taste
Sugar to taste
Orange carrots 2 medium chopped or grated
Tomatoes 1 chopped
Oil 1 tablespoon
Onion 1 chopped
Ginger paste 1/2 teaspoon
Garlic paste 1/2 teaspoon
Kashmiri red chilli powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Coriander leaves 1 cup chopped
Green chilli 1 chopped
Capsicum 1/2 chopped
Spring onion 1 chopped
Ginger paste 1/2 teaspoon
Garlic paste 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Juice of 1/2 Lemon

Instructions

Heat ghee in a pressure cooker.
Add cumin seeds, bay leaf, cardamom, cinnamon and cloves. Let the cumin seeds crackle.
Add rice. Stir gently. Add salt and sugar. Mix well and add water.
Close the lid. Switch off the flame after 1 whistle. Let the pressure cooker cool down. Fluff the rice gently.
Divide the rice in 3 equal portion. Grind carrots and tomatoes. Make a smooth paste.
Heat 1 tablespoon oil in a nonstick pan. Add chopped onion. Fry till its starts to change it's colour.
Add ginger and garlic paste. Saute and add salt, cumin powder, garam masala powder and kashmiri red chilli powder.
Saute till the mixture dried up completely. Now add the rice. Mix gently and keep aside.
Grind coriander leaves, capsicum, spring onion and green chilli.
Heat 1 tablespoon oil again. Add chopped onion. Fry till its starts to change it's colour. Add ginger and garlic paste. Saute till the raw smell goes away.
Add the coriander, capsicum, spring onion and green chilli paste. Mix well. Add salt, cumin powder and garam masala powder.
Saute till the mixture dried up. Add lemon juice and rice. Mix gently and keep aside.
Three coloured rice is ready. Discard the bay leaf.
Arrange the three coloured rice on a plate. You can arrange them in your desired design or arrange them in a glass bowl in three layers.
Garnish with onion, lemon slices and coriander leaves. Serve hot.

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