Pakistani Trirangi Bhat Tri-flavor Rice
From busmamawilliams 15 years agoIngredients
- white rice layer: shopping list
- 2 cups basmati rice ( or any good par-boiled rice) shopping list
- 8 Tablespoons corn oil shopping list
- 4 whole cardamom pods shopping list
- 16 black peppercorns shopping list
- 8 whole cloves shopping list
- a 2-inch piece of cinnamon stick shopping list
- 2 bay leaves shopping list
- 2 teasps. salt; or to taste shopping list
- 4 cups water shopping list
- yellow rice: shopping list
- 1/2 teasp. saffron shopping list
- 2 Tablespoons water shopping list
- pinch of edible yellow color shopping list
- 1/3 of the cooked rice from above shopping list
- green rice: shopping list
- 6 or 7 stalks of fresh coriander leaves shopping list
- 2 medium jalapeno chiles; seeded shopping list
- 1/2 cup green peas shopping list
- 2 cups water shopping list
- 1/2 teasp. salt shopping list
- 1/3 of cooked rice from above shopping list
How to make it
- 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.
- 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.
- 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.
- 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
People Who Like This Dish 4
- mommabaker Nowhere, Us
- ambus Lahore, PK
- jo_jo_ba Oshawa, CA
- mbeards2 Omaha, NE
- midgelet Whereabouts, Unknown
- busmamawilliams Clifton, NJ
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