Pakistani Trirangi Bhat Tri-flavor Rice |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This Pakistani rice dish is perfect with curry or any saucy meat dish. It is perfect company fare, as it makes a very colorful presentation. Ingredients:
white rice layer |
2 cups basmati rice ( or any good par-boiled rice) |
8 tablespoons corn oil |
4 whole cardamom pods |
16 black peppercorns |
8 whole cloves |
a 2-inch piece of cinnamon stick |
2 bay leaves |
2 teasps. salt; or to taste |
4 cups water |
yellow rice |
1/2 teasp. saffron |
2 tablespoons water |
pinch of edible yellow color |
1/3 of the cooked rice from above |
green rice |
6 or 7 stalks of fresh coriander leaves |
2 medium jalapeno chiles; seeded |
1/2 cup green peas |
2 cups water |
1/2 teasp. salt |
1/3 of cooked rice from above |
Directions:
1. Wash & drain rice. Keep aside for 1/2 hour. Heat oil & fry whole spices for a minute. Add rice & fry for another minute. Add water & salt. Bring to boil & then cook over lowest heat; covered, until done. Divide into 3 portions.
2. Lightly heat saffron. Crush. Add 2 Tbsps. of water & yellow collor. Mix well. Mix thoroughly 1/3 of the cooked rice with this mixture & steam on low heat for 2 or 3 minutes. Set aside.
3. Grind coriander leaves & jalapenos to a fine paste. Add water & salt to peas & cook until peas are tender. Drain & mash well. Toss this mixture thoroughly into 1/3 of the cooked rice. Steam for 2 to 3 minutes.
4. In a lightly greased springform pan or mould, layer the three colors of rice, with the white layer being in the middle. Press very firmly & evenly into the pan or mould & then unmould onto a serving dish. Garnish around serving plate with few sprigs of fresh cilantro
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