Rainbow Rice

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Rainbow Rice is probably one of the prettiest dishes around not to mention insanely delicious. It’s a favorite with both adults and kids alike. From the tanginess of the tomato chutney to the richness of the coconut chutney and everything in between, Rainbow Rice never fails to impress me. Rainbow Rice is a colorful and flavorful dish that can be served as a side or as a main course. It typically consists of cooked white rice mixed with a variety of vegetables, such as bell peppers, carrots, and peas, as well as seasonings like soy sauce and sesame oil. It is a great way to add some variety and nutrition to your meals. You can customize the recipe to suit your preferences and what you have on hand.

Rainbow Rice

Chef Sammy
Rainbow Fried Rice is a delicious and colorful version of the traditional fried rice dish. It is a great way to use left over rice and to add some color and nutrition to your meals.
Course Main Course
Cuisine Indian

Ingredients
  

FOR THE BEEF:

  • 1 lb Ground Beef lean
  • Salt
  • 1 teaspoon Garam masala
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Red chili powder

FOR THE CHUTNEY:

  • 2 teaspoons Cumin seeds
  • 1 bunch Cilantro
  • 1/2 cup Coconut dried and shredded
  • 1 Lemon juice
  • Salt
  • 2 Jalapenos
  • 2-3 tablespoons Water

FOR THE RICE:

  • 3 cups Rice
  • 1 tablespoon Oil
  • 1 teaspoon Turmeric
  • Salt

FOR THE POTATOES:

  • 3 Potatoes sliced

FOR THE TOMATO CHUTNEY:

  • Oil
  • 3-4 Curry leaves
  • 2 teaspoons Dark Mustard seeds
  • 3 dried Red chilies
  • 6-8 Tomatoes pureed
  • 3 cloves Garlic crushed
  • Salt
  • Red chili powder
  • 1 Lemon juice

Instructions
 

FOR THE BEEF:

  • Boil till done and water evaporates

FOR THE CHUTNEY:

  • In a blender first blend 2 teaspoons cumin seed.
  • Leave it in the blender and add 1 bunch cilantro, 1/2 cup dried, shredded coconut, juice of 1 lemon, salt to taste, 2 jalapeños and 2-3 tablespoons of water and blend till well puréed.
  • Set aside

FOR THE RICE:

  • 3 cups rice washed and divided into 2 parts
  • Boil water and ass 1 tablespoon oil and when boiling add 1 teaspoon turmeric and salt and add 1 part of the rice and boil till cooked.
  • Drain and set aside.
  • Make sure you salt your rice.
  • You now have yellow rice.

FOR THE POTATOES:

  • Take 3 potatoes and slice it.
  • Fry till done and drain on paper towels.
  • Add salt and red chili powder to it.
  • Set aside

Brown Lentils:

  • You can either use the pre boiled ones from Trader Joe’s or boil 1 cup in salted water till done.
  • Drain and set aside
  • Slice colored peppers (optional)

FOR THE TOMATO CHUTNEY:

  • In a pan heat oil.
  • When hot add 3-4 curry leaves when it crackles add 2 teaspoons of dark mustard seeds and 3 dried red chilies.
  • When it’s starts popping add 1 big can of crushed tomatoes or 6-8 tomatoes puréed.
  • Now add 3 cloves of crushed garlic, salt to taste and red chili powder.
  • Mix well.
  • Add the juice of 1 lemon and cook on low flame till it’s darkened in color and thickened.
  • Set aside

TO ASSEMBLE:

  • In a clear Pyrex dish layer your yellow rice first and press it down gently.
  • Next we add the ground beef.
  • Press it down gently.
  • Slice your colored sweet peppers and add it as your next layer.
  • Your next layer is the lentils.
  • Spread them out and press down gently.
  • Now add the green rice and press down gently.
  • Next layer is the fried potatoes.
  • Press down.
  • Next layer is your tomato chutney.
  • Press down.
  • Cover and bake for about 20 minutes in a medium oven 275.
  • Take out and garnish with chopped cilantro.
Keyword Warm

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