Ingredients
The following ingredients have 4 Servings
- Rice - 1 cup
- For Orange Rice
- Onion - 1 small (chopped)
- Tomato - 2 (pureed)
- Red Chilly Powder - 1 tsp
- Garam Masala - 1/2 tsp
- Oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- For White Rice
- Oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Channa Dal - 1 tbsp
- Urad dal - 1 tbsp
- Grated Coconut - 3 tbsp
- For Green Rice
- Coriander Leaves (Cilantro) - 4 sprigs
- Green Chili - 1
- Cashew nuts (or coconut) - 1 tbsp
- Oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1 tsp
Instruction
- First cook the rice such that each grains are separate. Spread it on a tray to cool. Once it cools a bit, proceed.
- For Orange Rice
- Heat oil in a kadai and pop the mustard seeds.
- Add the chopped onions and saute for couple of minutes.
- Add the tomato puree, red chilly powder, salt and garam masala.
- Cook till oil separates from the masala.
- Take 1/3rd of the cooked rice and toss with the masala.
- Check for seasonings and switch off.
- For White Rice
- Heat oil in a kadai and splutter the mustard seeds.
- Add the channa dal and urad dal. Fry on low heat till it turns golden brown.
- Add the grated coconut and roast it for just a minute.
- Add salt, another third of the rice and mix together. Switch off.
- For Green Rice
- Take the coriander leaves, green chili, cashews in a mixie or blender. Make a smooth paste with required water.
- Heat oil in a kadai, splutter the mustard seeds.
- Fry the urad dal and then add the ground paste.
- Saute for few minutes till the raw smell is gone.
- Add salt and mix in the remaining rice. Switch off.
- Finally arrange the different rice as our national flag.
