Tiranga Rice

For the special occasion of India's Independence Day, which also happens to be my husband's birthday, I would like to treat you to this delicious and nutritious tricolor rice recipe. To make the three different colors, I use mint leaves and coriander leaves for green, tomatoes for orange (kesariya), and plain white with cashew for white. Hope you enjoy this delicious dish!

Soaking time: 30 minutes
Prep time: 30 to 40 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

1 cup Basmati Rice

For Green Color Rice:

• 1 cup chopped fresh coriander leaves
• 1 cup chopped fresh mint leaves
• 3 to 4 green chilis
• 1 tablespoon cashew nuts
• 1 teaspoon chopped ginger
• 1 teaspoon lemon juice
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 tablespoon oil
• Salt to taste

For Orange/ Kesariya Rice:

• 2 medium tomatoes, pureed
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 tablespoon oil
• 1-1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste

For White Rice:

• 1 tablespoon oil
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 piece star anise/ chakra phool  
• 1 piece Cinnamon stick/ taja/ dalchini 
• 2 piece cloves/ lavang
• 2 tablespoon cashew nuts, chopped
• Salt to taste
• 1 lemon wedge for garnish

Directions:

1. First, cook the rice such that each grain is separate. Spread it on a tray to cool. Once it has cooled a little, then proceed with the rest of the recipe.
2. For orange rice, heat oil in a kadai. Then, add mustard and cumin seeds. As they crackle, add tomato puree, red chili powder, garam masala and salt. Cook until the oil separates from the masala.
3. Take one third of the cooked rice and toss it in with the masala. Check the seasoning, taste, and then switch off the stove. Orange rice is ready.
4. For green rice, put mint leaves, coriander leaves, green chilis, cashews, lemon juice, ginger and salt in a blender. Get a smooth paste consistency by adding a little water.
5. Heat oil in a kadai and add mustard and cumin seeds. As they crackle, add the green paste.
6. Cook for a few minutes until the raw smell is gone. Add another third of rice and mix well. Switch off the stove.
7. For white rice, heat oil in a kadai and add mustard and cumin seeds. As they splutter, add the star anise, cinnamon stick, and cloves. Add cashew nuts, fry for few seconds and then add remaining rice. Add salt and toss the rice. Switch off the stove.
8. Remove the star anise from the white rice for garnish.
9. Arrange the different colored rice as per India's national flag (orange on top, white in the middle and green on the bottom). On the white rice place a lemon wedge with star anise atop.
10. Serve with yogurt and/or any curry.