Description
| Ingredients | |
|---|---|
| 1 no | Tomato |
| 1 no | Beetroot (small) |
| 1 no | Carrot (2″ pieces) |
| 1 tsp | Chilly powder |
| 1 pinch | Masala powder |
| 1 cup | Paneer (grated or crumbled) |
| 1 tsp | Pepper powder |
| 3 cup | Rice cooked |
| 1 bunch | Corriander leaves |
| 1 no | Green chilli |
| 1 inch | Ginger |
| 2 T | Coconut grated |
| 1 T | Ghee |
| 5 nos | Pudina leaves |
| Salt as per taste |
Instructions
As the name goes the three colours for the rice are red, white and green.
Grind tomato beetroot and carrot in a mixer and saute the ground paste in a little ghee and add chilly powder, masala powder and salt until the raw smelll disappears and mix this paste with one cup rice to get the red colored rice.
Secondly mix the grated paneer and pepper powder and salt to the second cup of rice and mix well to get the white coloured rice.
Thirdly grind pudina leaves, corrainder leaves, ginger, grated coconut, green chilly and a pinch of salt in a mixer and saute in ghee till the raw smell disappears and mix this paste with the 3rd cup of rice.
In a small bowl greased with a little ghee arrange the three coloured rice as in order red, white and green and now press them tight into the bowl.
Before serving you could steam the bowl for 10 minutes and tilt it upside down onto the serving plate and serve with a curry or sabji of your choice. Raithas go really well with this tri coloured attractful and nutritious rice.
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