FREEDOM RICE

INGREDIENTS

2 cups of rice ( make this as you make the usual white rice)

FOR THE ORANGE LAYER

2 medium size carrots

1 large tomato

1 onion finely chopped and sautéd brown

Turmeric powder, chilli powder, salt and garam masala

FOR THE GREEN LAYER

100 gm peas, peeled and boiled

½ bunch coriander

½ bunch mint, half green chilli

2 pods garlic 2 onions cooked golden

FOR THE WHITE LAYER

2 cups finely cut malai paneer

1 tbsp ghee

1 tsp jeera

Cinnamon, clove and cardamom,

2 each Salt to taste

METHOD FOR ORAGE RICE | Very finely chop carrot and tomato and make a purée in a blender. Add to the brown onions along with the other powders. Cook on the stove and keep aside.

METHOD FOR GREEN RICE | Blend together coriander, mint, chilli and garlic to make chutney. Cook chutney with onions. Add peas, salt and garam masala. Keep aside.

METHOD FOR WHITE RICE | Cook the paneer with ghee, jeera, salt, cinnamon, cloves and cardamom. Once the three layers and rice are ready, divide the rice into three equal parts and mix each part with the individual colours. Keep these in three different bowls. In a baking dish, start with the orange layer, then the white and then the green. Preheat oven for 15 minutes. Bake at 2000 for 20 minutes. Once done, turn it upside down and serve. Goes well with onion raita, boondi raita or plain Greek yogurt.