Tri Color Pulao
Ingredients:
1.50 cups rice, basmati
2.00 medium onions cut in rings
1/2 cup tomato juice
1.00 tablespoon tomato sauce
1.00 cup coconut extract
1.00 medium tomatoes, diced
1/4 cup french beans, diced & cooked
1.00 cup water
1.00 cup yogurt, beaten
0.00 As per taste salt & pepper
Directions: one line for each direction. When saved the lines will be numbered.
- GRIND TO PASTE
- green chillies
- mint
- coriander
- grated coconut
- ginger
- cumminseed
- 1/2 juice of lemon
- RED RICE
- Wash, soak and drain half a cup of rice. Bring to boil with half a cup of tomato juice and half a cup of water. Remove and cool thoroughly. Lightly fry the diced tomatoes with salt and chillipowder. Add sauce and grated carrots. Gently mix the above rice and keep aside.
- WHITE RICE
- Wash, soak and drain 1/2 cup of rice. Bring to boil with one cup of coconut extract and one cup of water. Remove and divide it into two portions and leave to cool.Heat ghee, splutter cumminseeds, and then fry onions and cooked cauliflower. Add to this one portion of the white rice. Sprinkle salt, pepper and keep aside.
- GREEN RICE
- To the second portion of the white rice, mix the ground green paste with salt,ghee, cooked beans and peas and keep aside.
- Grease a medium sized pan. Arrange the green layer first. Follow up with the white layer. Sprinkle well beaten yogurt. Now arrange carefully on top, the red layer. Bake in a hot oven for 15 mts. Invert carefully on a plate and garnish with fried onion rings.