Tricolor Rice


Tricolor Rice
Prep Time
30 mins
Cook Time
1 hrs
Total Time
1 hrs 17 mins

This spectacular dish is worthy of any special occasion. The three layers of rice offer contrasting colors, taste and flavour complementing each other. This is a sure winner, hands down.

Course: Main Course
Servings: 6
Author: Chandri Bhat
  • Onion 3, medium size, chopped (total weight 200 gm approx.)
  • Oil to deep fry
  • For basic rice
  • Basmati rice 2 cup
  • Water 4 cup
  • Sha jeera ½ teaspoon
  • Star anise 2
  • Cloves 4
  • Cinnamon 2 pieces, 4cm each
  • Cardamom 4
  • Black pepper corns 1 teaspoon, crushed
  • Onion 2, medium size (total weight 100gm approx)
  • Ginger-garlic paste 4 teaspoon
  • Green chillies 2-3, finely chopped
  • Salt to taste
For red layer
  • Beet root 1 small, cut in halves
  • Ghee 2 teaspoon
  • Tomato ¾ cup, peeled and chopped
  • Chilli powder ½ teaspoon
  • Sugar 1 teaspoon
  • Salt to taste
For yellow layer
  • Plain yogurt (dahi) ½ cup
  • Turmeric powder ¾ teaspoon
  • Cooked corn kernels ½ cup
  • Salt and pepper to taste
For green layer
  • Mint leaves 3 tablespoon, chopped
  • Coriander leaves 3 tablespoon, chopped
  • Green chillies 2
  • Ginger 2cm piece
  • Ghee 2 teaspoon
  • Boiled green peas ½ cup
To sprinkle between layers
  • Garam masala 1 teaspoon
  • Chopped nuts 6 tablespoon (I have used cashew nuts, almonds and pistachio)
Recipe Notes

Step 1

Tricolor Rice
Finely slice three onions and deep fry in hot oil till crisp and rich brown. Drain on kitchen paper and reserve. Reserve the oil.
Wash the rice, drain well and soak in 4 cups of water for 15-20 minutes. Pour 4 tablespoons of oil in which onion was fried, in the cooking pan of Panasonic electric cooker. Press the switch to “cooking”. Add sha jeera, star anise, cloves, cinnamon and cardamom. Let the spices cook till aromatic. Add 2 chopped onion, cook stirring till it turns light brown. Add ginger-garlic paste and cook for few more seconds (Ensure that the switch is on “Cooking”). Add green chillies, stir a couple of times. Add the rice with the soaking water. Add salt and mix gently. Cover the pan with the lid. When the rice is done, the switch will move to “keep warm”. Switch off the cooker and leave the rice without disturbing for 15 minutes. Then divide it into three parts. (Handle the rice carefully to ensure that the grains are not broken.)

Step 2

Tricolor Rice

Prepare the red layer:

Steam the beetroot till just tender. (I wrap the beetroot halves in two pieces of aluminium foil and place them in the steaming basket of the cooker and steam them while the rice is cooking). Cool, peel and grate the beetroot. Heat the ghee. Add tomato and cook till it is soft and mashed. Add chilli powder, cook stirring for few seconds. Add the beetroot, sugar and salt. Mix well and switch off the heat. Add the beetroot mixture to one part of rice and mix gently. This layer will have a sweet tinge.

Step 3

Tricolor Rice

Prepare the yellow layer:

Beat the yogurt till smooth. Add rest of the ingredients and mix. Add this mixture to one part of rice and mix gently. This layer will be slightly sour.

Step 4

Tricolor Rice

Prepare the green layer:

Grind mint and coriander leaves with chilli, ginger and salt into a coarse paste, using 2 tablespoons of water. (I use Panasonic super mixer-grinder). Heat the ghee and sauté the green peas. Switch off the heat and mix with the ground green paste. Add it to one part of the rice and mix gently. This layer will be hot.

Step 5

Tricolor Rice
Preheat the oven to 190C. (I use Panasonic OTG). Grease a baking dish with butter. Spread the red rice in it. Sprinkle with some fried onion and garam masala. Scatter some chopped nuts. Spread the yellow rice over it. Repeat with fried onion, garam masala and nuts. Spread the green rice over it. Scatter the remaining fried onion and nuts over it and sprinkle with remaining garam masala. Seal the dish with aluminium foil and bake for 20-25 minutes.
Mix the rice lightly. (Do not over mix. The three layers need not be mixed evenly). Serve hot.
Note: The rice layers may be prepared a day ahead and stored in refrigerator to assemble and bake before serving. In this case, increase the baking time by 10 minutes.
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