Happy Independence Day-  proud to be an Indian!!! A ravishing recipe on the very theme.

    
      Saffron , white , green and the blue chakra are the colours of our Tiranga, also the more prominent colours of the rainbow. How can we miss them being true- hearted Indians. How about a Recipe named Rainbow rice… Actually it should be renamed- Tiranga rice – to go along with our theme.

  

 
     Finger-licking goodness is what is promised here in this delicacy. 

Ingredients:

  1. 1 kg boneless chicken 
  2. 2-3 tbsp ginger- garlic paste
  3. 1/4 kg curd
  4. 1/2 pack tandoori masala
  5. 150grms French beans( cut into strips)
  6. 1/4 kg carrot (cut into strips)

Grind a paste of :

  1. 1 fistfull of almonds and cashews 
  2. 2 tsp red chilli pd
  3. 2 tbsp ketchup
  4. 2 tbsp red chilli sauce
  5. 2 tbsp hot sauce
  6. 1 tbsp soya sauce 
  7. 4-5 boiled eggs
  8. 4-5 tbsp cooking oil
  9. Salt to taste
  10. 2 tins half  boiled n drained rice

Method: Heat oil and fry the boiled eggs till golden . Remove and fry the veggies. Remove and set aside. Add tle chicken, the ground paste , chilli pd , tandoori masala and sauces and sauté well. Add curd and cover and cook till chicken is tender. Add the veggies and eggs and mix well. ( can add fried potato strips). Cover up with boiled rice . Colour the twice by adding food colours (Orange, green , blue and yellow , keeping one section white). Cover with a tight fitting lid and cook on a low flame till aroma arises (25-30 mins). Serve with raita or salad.

        

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