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Nutrition
Tricolour Rice - A Special Recipe For Independence Day
Celebrate the spirit of patriotism with Tricolour Rice. This colourful addition to your meal will nourish your body and soul. .
Indian culture has long been associated with colour – thanks to its festivals, clothes and food. Mark this 75th Independence Day with flavourful tricolour rice.
A vibrant dish prepared by Chef and curator of Tasty Food Tales And Table Scrapes, Natasha Mahta, dig into this delightful food with your friends and family.
Watch the recipe here.
Natasha’s other recipes
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Quick Indian-Style Eggplant Parmesan
06
serves
230
calories
60
minutes
5/10
simplicity
Easy Steps
For Coriander Rice
01In a blender add the coriander, lemon juice, chilli powder, and ginger powder. Blend until it comes to a purée-like consistency.
02In a pan add the ghee, the coriander purée, cumin seeds, and salt.
03Toss in the rice and mix until it has mixed in well with the coriander purée.
04Once ready, set aside.
For Coriander Rice
- 2 Cups of Boiled Rice
- 1/2 Cup Coriander
- 1 Tbsp Cumin Seeds
- 1 Tsp Red Chilli Powder
- 1 Tsp Ginger Powder
- Juice of 1/2 a Lemon
- Salt to Taste
- 1 Tbsp Ghee
For Paneer
01In a pan add in the ghee, once the oil heats add in the spices, cloves, and cinnamon sticks.
02Pour in the tomato purée, and salt and let it cook for 3-4 minutes.
03Add in the paneer and cook for 5-7 minutes.
04Set aside once cooked.
For Paneer
- 1 Tbsp Cumin Seeds
- 1 Tbsp Jeera Powder
- 2-3 Bay Leaves
- 3-4 Cloves
- 1 Cinnamon Sticks (broken into pieces)
- 1 Tbsp Turmeric Powder
- 1 1/2 Cups Tomato Purée
- 50gm Paneer (Crumbled)
- Salt (to taste)
- 1 Tbsp Ghee
Steps for assembling the 3 Layered Rice
01Take a bowl, add the coriander rice and firmly pat it down in the bowl.
02Then add in the paneer and pat it down firmly over the coriander rice.
03Add in the white rice and pay it down firmly.
04Toss it over onto a plate and gently remove the bowl. Garnish with almond slices and saffron.
Nutritive Value
- Carbohydrates:16g
- Protein:1g
- Fat:19.5g
- Fibre:13g
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