Ribbon Rice / Layered Rice
Ingredients:
- Basmati Rice-2 cup
- Whole spices-few pieces
- Water- 3 3/4 cup
- Ghee-4 tbsp
- Carrot grated-1 cup
- Palak/ spinach chopped- 1 cup (thickly packed)
- Butter / ghee-2 tsp
- Wash and soak basmati rice in water for 30 minutes.
- Drain it and keep aside.
- Heat a pan with ghee, add whole spices and drained basmati rice.
- Saute for about 5 minutes in low flame until the rice gets dried but not changed its color.
- Add salt and 3 3/4 cup of boiling water in to it.
- Cover cooks it for few minutes until all the water gets absorbed and the rice gets cooked nicely (stir two to three times at the last stage of cooking).
- Switch off the flame and keep it aside.
- Heat butter in a pan, saute grated carrots for three minutes.
- Add little salt, pepper powder and switch off the flame.
- After cools down make a fine puree out of it (without adding water).
- In the same way heat a tsp of butter in a pan, add chopped palak and saute for a minute. (no need to to add salt , if necessary add only a pinch).
- After cools down make a puree out of it (without adding water).
- Now divide the rice in to three equal parts.
- Mix one part with carrot puree and heat for a minute to mix well.
- Mix another one part with palak puree and heat for a minute o mix well.
- And the third one remains in the same white color.
- Take a wide bowl, add the carrot rice at its 1/3 level and pack it thickly.
- Then top it with white rice and then palak rice.
- Invert the bowl in to a serving dish and serve in accompany with pickle, raitha or curry.
Ribbon Rice / Layered Rice
Reviewed by fejnaem
on
22:21
Rating:

this is looking like a delicious recipe I have never tried it yet and those colors my kids gonna love it.
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