Ingredients:
For The Orange Rice
1 1/4 cups cooked rice (chawal)
3/4 cup roughly chopped tomatoes
1/2 tbsp ghee
1/4 cup chopped onions
1/2 cup grated carrot
1 tsp finely chopped green chillies
salt-sugar as per taste
For The White Rice
1 1/4 cups cooked rice (chawal)
1/2 tbsp ghee
1/2 tsp caraway seeds (shahjeera)
1 tsp finely chopped green chillies
1/4 cup chopped paneer (cottage cheese)
7-8 cashew nuts
1/2 teaspoon garammashala powder
salt-sugar as per taste
For The Green Rice
1 1/4 cups cooked rice (chawal)
1/2 tbsp ghee
1/4 cup chopped onions
1/2 cup chopped mint leaves
1/2 cup chopped coriander (dhania)
2 green chillies , roughly chopped
2 cloves of garlic
25gm ginger
1/2 teaspoon lemon juice
1/4 cup chopped raisins
Water
salt-sugar as per taste
Method:
For the white rice-
Heat the ghee in a broad non-stick pan and add the caraway seeds.
When the seeds crackle, add the green chillies and sauté on a medium flame for 30 seconds.
Add the rice and paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Sprinkle garamashala powder before switching off the oven.Keep aside.
For the orange rice-
Combine the tomatoes and 2 tbsp of water in a deep non-stick kadhai and cook on a medium flame for 5 to 7 minutes or till the tomatoes are soft. Keep aside to cool slightly.
Blend the tomatoes & grated carrots in a blender to a smooth pulp and then strain it using a strainer. Keep aside.
Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the prepared tomato-carrot pulp, green chillies, sugar and salt, mix well and cook on a medium flame for 2 minutes.
Add the rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
For the green rice-
At first blend the mint leaves,coriander leaves,roughly chopped green chillies ,garlic,ginger and a little water in a blender to a smooth paste.Now,clean the pan.Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the green paste and again sauté on a medium flame for 1 to 2 minutes.
Add the rice,chopped raisins and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the lemon juice and keep the rice aside.
Next Proceedings:
Take a flat dish,spread the orange rice evenly on it using the back of a spoon.
Then put the white rice and spread it evenly using the back of a spoon.
Finally put the green rice and spread it evenly using the back of a spoon.
It will look like the Indian Flag.
Serve hot with aloo dom/chicken kosha/Bengali style mutton kosha.
For The Orange Rice
1 1/4 cups cooked rice (chawal)
3/4 cup roughly chopped tomatoes
1/2 tbsp ghee
1/4 cup chopped onions
1/2 cup grated carrot
1 tsp finely chopped green chillies
salt-sugar as per taste
For The White Rice
1 1/4 cups cooked rice (chawal)
1/2 tbsp ghee
1/2 tsp caraway seeds (shahjeera)
1 tsp finely chopped green chillies
1/4 cup chopped paneer (cottage cheese)
7-8 cashew nuts
1/2 teaspoon garammashala powder
salt-sugar as per taste
For The Green Rice
1 1/4 cups cooked rice (chawal)
1/2 tbsp ghee
1/4 cup chopped onions
1/2 cup chopped mint leaves
1/2 cup chopped coriander (dhania)
2 green chillies , roughly chopped
2 cloves of garlic
25gm ginger
1/2 teaspoon lemon juice
1/4 cup chopped raisins
Water
salt-sugar as per taste
Method:
For the white rice-
Heat the ghee in a broad non-stick pan and add the caraway seeds.
When the seeds crackle, add the green chillies and sauté on a medium flame for 30 seconds.
Add the rice and paneer, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Sprinkle garamashala powder before switching off the oven.Keep aside.
For the orange rice-
Combine the tomatoes and 2 tbsp of water in a deep non-stick kadhai and cook on a medium flame for 5 to 7 minutes or till the tomatoes are soft. Keep aside to cool slightly.
Blend the tomatoes & grated carrots in a blender to a smooth pulp and then strain it using a strainer. Keep aside.
Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the prepared tomato-carrot pulp, green chillies, sugar and salt, mix well and cook on a medium flame for 2 minutes.
Add the rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
For the green rice-
At first blend the mint leaves,coriander leaves,roughly chopped green chillies ,garlic,ginger and a little water in a blender to a smooth paste.Now,clean the pan.Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the green paste and again sauté on a medium flame for 1 to 2 minutes.
Add the rice,chopped raisins and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the lemon juice and keep the rice aside.
Next Proceedings:
Take a flat dish,spread the orange rice evenly on it using the back of a spoon.
Then put the white rice and spread it evenly using the back of a spoon.
Finally put the green rice and spread it evenly using the back of a spoon.
It will look like the Indian Flag.
Serve hot with aloo dom/chicken kosha/Bengali style mutton kosha.
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