TRICOLOUR RICE - INDEPENDENCE DAY SPECIAL

Ingredients:

For Cooking the Rice:

Long grain Basmati rice – 2 cups

Ghee (Clarified butter) – 2 tbsp

Thinly Sliced Onions – 1 medium

Cinnamon – 2″ piece

Cloves  – 4

Cardamom  – 2

Fennel Seeds – 1/2 tsp

Star Anise – 1

Bay leaves – 2

Water – 3.5 to 4 cups (depending on the Basmathi Rice)

Salt – to taste

For Seasoning:

Ghee (Clarified butter) – 2 tbsp

Cashews – 1/2 cup

Raisins – 1/4 cup

Crispy Fried Red Onions – 1/2 cup 

Whole spice 

Ingredients for tri colour rice : 

Grated carrot -  1 cup

Ground fresh coriander leaves 1/2 cup

Preparation for fried onions :

Add gee to pan add thinly sliced onions cook in high flame add salt and sugar fry till golden brown and allow to cool keep aside for future use.

Preparation Method of rice:

Soak Basmathi rice for 15 minutes to half an hour. Wash and drain the rice and keep aside.

Heat 2 tbsp ghee in a deep pan throw in fennel seeds, cinnamon, bay leaves, cardamom, cloves and star anise. Saute for 2-3 minutes till fragrant.

Add onions and saute until translucent.

Add the drained rice to the pan and stir fry for 5-7 minutes until the rice begins to change color.

Add water to the pan along with salt and mix well. Bring it to a boil.

Reduce heat to medium low and cover the pan with a tight lid. Cook for around 10 minutes until the rice is cooked and all water has been absorbed.

Switch off the stove and keep the rice covered for another 8 -10 minutes.

Meanwhile, heat 2 tbsp ghee in another frying pan and add cashews and raisins. Saute until cashews are lightly brown and the raisins become plump. Drain and keep aside. 

Add half of the fried cashews, raisins and onions to the cooked rice and mix everything gently.

Garnish the Rice with the remaining fried cashews, raisins and onions.

Take a cup of grated carrot 

Heat gee in a pan 

Sauté well then mix required rice with it 

Grind coriander leaves and keep aside 

Heat gee in a pan 

Sauté we'll add the required rice and mix well

Now take a rice bowl put carrot gee rice first then plain gee rice then with coriander gee rice invert the bowl in serving plate ....