Contributed by: Asma Baig Cooking time : 40-50
Minutes
Serves many
Ingredients:
1 1/2 cups rice
2 onions cut in rings
1/2 cup tomato juice
1tbsp tomato sauce
1 cup coconut extract
1 diced tomato
1/4 cup diced & cooked French beans
1/4 cup cooked peas & cauliflower
1 cup water
1 cup beaten yogurt
salt & pepper to taste
GRIND TO PASTE
green chillies
mint
coriander
grated coconut
ginger
cumin seed
1/2 juice of lemon
Method:
1-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 chilli powder. Add
sauce and grated carrots. Gently mix the above rice
and keep aside.
2-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 cumin seeds, and
then fry onions and cooked cauliflower. Add to this
one portion of the white rice. Sprinkle salt, pepper
and keep aside.
3-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.