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Tri Flavored Rice Platter Recipe

Tri Flavored Rice Platter is a popular Indian Main
Author :
 
On :
Friday, 27 May, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Boil / Assemble Recipe
Difficulty :
Easy
Preparation Time :
15 mins
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Take a look at more Main Recipes. You may also want to try Healthy Pulikachal, Best Tomato Rice, Easy Rajwadi Khichdi

Ingredients

  • Rice - 200 gms
  • 2 tbsp - Mustard Seeds
  • 2 nos - Green chillies
  • 3 sprigs - Curry leaves
  • 3 nos - Dry red chilly, whole
  • 1 no - Lemon
  • 1 gm - Saffron soaked in hot Milk
  • 1 sprig - Coriander
  • 1 no - Onion
  • 1 no - Tomato
  • 4 tbsp - Curd
  • 4 tbsp - Milk
  • 1 tsp - Ginger
  • 15 gms - Peanuts
  • 3 tbsp - Oil
  • Salt to taste
  • How to Make Tri Flavored Rice Platter:

    1. Boil rice, strain and keep aside to cool.
    2. Divide it into 3 equal parts, for the first preparation add curd, milk, chopped ginger, green chillies, salt to the rice and mix well mashing it simultaneously, temper with dry red chilly, mustard seeds, curry leaves and garnish with grated carrots. Chill in a refrigerator. Has to be molded cold.
    3. For the second preparation, heat oil, add chopped onions, tomatoes, mustard, curry leaves, dry red chilly, rice, salt and toss everything till it gets mixed well. Has to be molded hot.
    4. For the third rice preparation, heat oil, add mustard, dry red chilies, curry leaves, salt, saffron soaked in milk and mix everything well in a pan stir frying simultaneously. Add lemon juice, peanuts and finish with chopped coriander. Has to be molded hot.
    5. Fill the 3 types of rice preparations into a mould and demould the same onto a oiled banana leaf.
    6. Garnish with a tempering mix made of curry leaves, dry red chily, mustard seeds and fresh chopped coriander.
    7. Chefs tip: Apply butter to the mould before filling in the rice to the rice doesn't stick to the mould and demolding becomes easier.
    8. Recipe Courtsy: Chef Jerson Fernandes, Corporate Chef, Berggruen Hotels




     

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