UNITED COLORS OF RICE
UNITED COLORS OF RICE
Ingredients
Rice one and a half glass
Minced chicken 1/2kg (You can use vegetables or cheese)
Tomato puree Four Table spoons
Cheese cubes 4
Coriander leaves 2Tablespoons finely chopped
Ginger paste 1 Teaspoon
Garlic paste 1 Tea spoon
Kasuri methi 1 Tablespoon
Cinnamon powder
Cloves 4
Desi ghee 2 tablespoons
Biryani masala 2 tablespoon
Turmeric powder ½ T spoon
Almonds, blenched and peeled 20
Salt
Curd One Tablespoon
Method
Soak rice in three separate bowls, ½ glass in each, One part in milk, one in turmeric powder and one in kasuri methi (or boiled n pureed palak) for half an hour. Add salt. Cook the rice separately and keep aside.
Add ginger. Garlic paste, salt, coriander leaves, 2 grated cheese cubes, curd in minced chicken and mix well. Make 20 small balls putting one almond in each. Deep fry these balls on medium heat and keep on a kitchen towel to absorb the excess oil. (Vegetarians can marinate the vegetables or cheese in curd, ginger garlic paste and garam masala, and steam for a while)
Put a pan on gas, heat 2tbspoons of ghee, add tomato puree, salt, one spoon biryani masala and half cup of water. Bring it to boil. Add fried meatballs and two more cheese cubes. Add coriander leaves.
Now arrange one layer of green rice in a square or heart shaped tray. Put 10 balls with slight gravy on that, now the second layer of white rice, then the remaining balls and gravy, and finally the yellow rice on top. Press neatly, cover it with silver foil for ten minutes.
Take a dish and put this rice upside down on it. Decorate with two green chilies, a tomato flower. Serve hot.
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