TIRANGA RICE

Hindustan Times (Patna) - Live - - Lifestyle - By Ved Prakash, chef de cui­sine, The Im­pe­rial

In­gre­di­ents: 500gm rice, 200gm spinach puree, 200gm tomato puree, 30ml ghee, 2 car­damom pods, 2 cin­na­mon sticks, 4 cloves, 5 pep­per­corns, 3 bay leaves,

Method: Heat oil in a pan, add whole garam masala and sauté it till it crack­les. Then add wa­ter and boil it. Add rice and cook it till it ab­sorbs the wa­ter. Cover it with a foil and cook for another 10-15 min­utes. For the green layer, take a heavy-bot­tomed pan. Grease it with ghee, heat it and add spinach puree. Sauté for 2-3 min­utes, add the white pu­lao and mix it well. For the or­ange colour, heat the re­main­ing ghee, add tomato puree to it and sauté it for 2-3 min­utes. Add white pu­lao to it and mix well. Gar­nish with star anise.

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