Ingredients:

• For green rice:
• 1 cup-boiled Rice
• 1 bunch- Palak
• 1 sprig -coriander leaves
• 2-onions
• 1 tbsp -saunf
• 4 – Cloves
• 2-cinnamon sticks
• 1 tbsp -ginger & Garlic paste
• 2-green chillies
• oil
• For white rice:
• 1 cup-boiled Rice
• 1 tbsp- Lime juice
• 2-red chillies
• 1 tsp – mustard
• 1 tbsp -ground nuts or Cashew nuts
• 5-garlic pods
• 1 tbsp-gram dhal
• For Orange rice:
• 1 cup-boiled Rice
• 1/2 kg – grated Carrots
• 2-onions
• 2-green chillies
• 1 tbsp -ginger Garlic paste
• 1 tbsp -saunf
• 1 tbsp -cardamom
• 1/2 cup- Milk or Coconut Milk
• oil
• salt

Method:

1. For green rice: Boil rice and set aside.
2. Blanch palak and blend in a mixer along with a little coriander leaves.
3. Heat oil in a kadai and splutter the garam masala.
4. Fry onions till golden brown.
5. Then add ginger garlic paste and green chillies.
6. Pour in the palak and cook till raw smell leaves.
7. Season with salt.
8. Mix in the boiled rice and layer them at the bottom of a serving dish.
9. For white rice:
10. Heat oil in a kadai.
11. Splutter mustard seeds and red chilli flakes.
12. Reduce heat, roast the groundnuts or cashewnuts and add the garlic pods too.
13. Switch off the heat and add lime juice.
14. Sprinkle salt.
15. Add oil at comfortable levels since it is the medium to coat rice.
16. Mix the boiled rice with the lemon seasoning and form a layer above the green rice.
17. For orange rice:
18. Cook rice and keep aside.
19. Heat oil in a kadai and splutter saunf and cardamom.
20. Fry onions till golden brown.
21. Add ginger garlic paste and green chillies.
22. In a minute, add the grated carrots and fry them for a while.
23. Pour a little milk or coconut milk just enough to cook carrots till they become soft and form a gravy.
24. Sprinkle salt.
25. Mix in the boiled rice.
26. Spread the top most layer on your serving dish.
27. Fluff up the top most layer a bit and garnish with very well-chopped coriander leaves.

Recipe courtesy of Vidhya