Preparation time : 40 minutes
Cooking time :50 minutes
Serves : 4 members
I get to hear about a cooking competition in our local radio where we had to make a dish using the rice cooker. Me wanting to try a tricolour pulao rice just popped up in my mind. Called the radio station and placed my recipe for the contest. After that it was a forgotten story to me. I get a mobile call saying unknown number on my mobile display. should I attend this call or not? Was the question in my mind. I just attended the call and to my surprise it was from the radio station congratulating me on winning the rice cooker cooking competition. Mam we need your home address so that we can come and taste the dish and give you the prize to was their next information. I asked them to come the next day. The first thing I did was to revise the recipe and prep for the cook off. Next day morning as I started to cook, was a bit nervous with wanting the pulao to look and taste good. The radio team arrived by time and I had the pulao ready too. The minute they saw the pulao, I could see all their faces bloom with a smile. They took pictures of the pulao and gifted me with a new rice cooker. I made sure the radio team tasted the pulao. They all liked it a lot. Now I had a big relief and ease at heart. Lunch table, I made sure to keep the rice cooker on the table thinking hubby dear would take note and ask me what it was making it easy for me to boast about myself. But my assumption was wrong as hubby dear was busy relishing the pulao. I shamelessly had to tell him about this victory and he gave me a naive smile with a grin as always. Getting a whole hearted compliment from hubby dear is not an easy deal. But I know at heart he is super proud of me .
Ingredients for the rice
|Basmati rice||2 cups|
|Cinnamon||1 inch piece|
|Coconut oil||3 tablespoons|
|Ginger||1/4 inch piece crushed|
|Coconut milk||4 cups|
Ingredients for the green layer
|Green peas||1/4 cup boiled|
|Mint leaves||2 teaspoons|
|Coriander leaves||4 teaspoons|
|Tamarind||goose burry size|
Ingredients for the orange layer
|Carrot||1 big chopped and cooked|
|Onion||1 sliced and cooked|
|Dry red chillies||2|
|Warm Milk||1/8 cup|
Method for the rice
- Wash and soak the rice in water.Heat coconut oil in a pressure cooker.
- Add cinnamon, cardamom and cloves. Once they crackle, top with onions and sauté to translucent.
- Add crushed ginger. Sauté for thirty seconds and pour the coconut milk adding salt to taste.
- Bring to boil. Drain the soaked rice and add to the boiling coconut milk. Mix gently. Pressure cook for one whistle.
- Remove from heat and set aside for the whistle sound to subside.
Method for the green layer
- Grind all the ingredients together adding very little water mentioned under the green layer ingredients to a smooth paste.
- Taste and adjust seasoning and keep aside.
Method for the orange layer
- Soak the saffron strands in warm milk.
- Grind all the remaining ingredients together adding very little water mentioned under the orange layer ingredients to a smooth paste. Taste and adjust seasoning and keep aside.
How to proceed
- Divide the cooked rice into three equal portions.keep aside one portion as it is.
- Mix the green ground paste to one one portion of rice and mix well making sure the rice does not break down. Taste and adjust seasoning. Keep aside.
- Add the soaked saffron milk toons portion of rice. Mix the orange ground paste to the rice and mix well making sure the rice does not break down. Taste and adjust seasoning. Keep aside.
- Grease a round bowl flat with one teaspoon of coconut oil. Add the orange layer rice to the bottom and flatten to get an even layer. Top with the white rice layer on top. Press down and flatten the top to get an even layer. Finally add the green layer and flatten the top to get an even layer.
- Place a plate over the colour rice filled bowl. Tilt the bowl over and remove the bowl carefully to get a plate with the three layers of coloured rice. Serve hot with onion raitha and potato chips.