2 cups (400 g) 14 oz Rice, Basmati, washed, soaked in cold water for 30 minutes, drained
2 tbsp (30 ml) 1 fl oz Vegetable oil
3/4 cup (90 g) 3 oz Onions, finely sliced
2 Cinnamon (dalchini), 2 inch sticks
4 Cloves (laung)
4 Green cardamom (choti elaichi)
Salt to taste
a few drops Red and green food colouring
1 Carrot (gajar), sliced
1 Tomato, sliced
2 tbsp (30 ml) 1 fl oz Vegetable oil
3/4 cup (90 g) 3 oz Onions, finely sliced
2 Cinnamon (dalchini), 2 inch sticks
4 Cloves (laung)
4 Green cardamom (choti elaichi)
Salt to taste
a few drops Red and green food colouring
1 Carrot (gajar), sliced
1 Tomato, sliced
method
1. Heat the oil in a pan; add onions, cinnamon sticks, cloves, and green cardamom. Saute until the onions are golden brown.
2. Add the drained rice and stir carefully coating the rice grains with the oil.
3. Add 4 cups hot water and the salt. Stir well and bring to the boil. Reduce heat to low, cover the pan and cook until the water is absorbed and the rice is tender and fluffy.
4. Remove the pan from the heat and take 1/2 cup of cooked rice and mix with bright red colour and mix another 1/2 cup of rice with some bright green colour. Arrange the rice in three different colours and garnish with tomato and carrot.
2. Add the drained rice and stir carefully coating the rice grains with the oil.
3. Add 4 cups hot water and the salt. Stir well and bring to the boil. Reduce heat to low, cover the pan and cook until the water is absorbed and the rice is tender and fluffy.
4. Remove the pan from the heat and take 1/2 cup of cooked rice and mix with bright red colour and mix another 1/2 cup of rice with some bright green colour. Arrange the rice in three different colours and garnish with tomato and carrot.
serving amount
serves: 4
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