Servings – 6
Cooking time – 40 mins
Ingredients:
Rice – 2 cups
Refined oil / ghee – 8 tbsp
Big cardamom – 4
Black pepper – 16 pieces
Cloves – 8
Cinamom – 2” piece
Bay leaves – 2
Salt – to taste
Water – 4 cups

White rice:
Method:

• Wash and soak rice and keep aside for half an hour. 
• Heat oil, fry the spices for a minute. 
• Add rice and fry for another minute.
• Adding  water and salt, bring to a boil then cook on medium heat till done. 
  

Yellow rice:
Saffron – ¼ tsp
Water – 2 tbsp
Pinch of edible yellow color
1 portion of cooked rice

Method:

• Lightly heat saffron then crush it. 
  
• Add two tbsp of water and yellow color.
  
•  Mix well, then mix the portion of rice and the color mixture well. 
• Steam for 2-3 mins.

Green rice:
Green coriander leaves – a bunch
 Green chillies – 2-3 nos / to taste
 Peas (shelled)  – 750 gms
 1 portion of white rice
 2 cups water
 Salt – to taste

Method:

• Grind coriander leaves and chili to a fine paste. 
• Add water and salt to peas and cook till the pea’s are done. Drain and mash well. 
• Mix thoroughly the portion of rice ground spices and mashed pea’s. 
• Steam for 2-3 mins.

Serving tips:
Greece the tin. Place a layer of yellow rice then a layer of white rice and then a layer of orange rice in the tin and press well. Turn out on the platter and serve hot with curd. Garnish with dry fruits.