PREPARATION

(Tomato Rice)

1. Heat 2 tablespoons ghee in a pot, add 1/2 teaspoon cumin and stir well.

2. Add 1 teaspoon ginger paste and saute for a minute.

3. Then, add 1 1/2 teaspoons red chili paste and stir well.

4. Now, add 60 grams tomato puree and mix it well.

5. Cook for 3 - 5 minutes on medium heat.

6. Add 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.

7. Now, add 220 grams soaked rice and mix it well.

8. Add 440 milliliters water and stir well.

9. Cover it with lid and cook for 20 minutes or until the rice cooked.

10. Remove it from heat and keeps ide.

(Ghee Rice)

1. Heat 2 tablespoons ghee in a pot, add 1/4 teaspoon cumin and stir well.

2. Then, add 220 grams soaked rice and mix it well.

3. Now, add 440 milliliters water, 1 teaspoon salt and stir well.

4. Cover it with lid and cook for 20 minutes or until the rice is cooked.

5. Remove it from heat and keep aside.

(Spinach Rice)

1. Heat 2 tablespoons ghee in a pot, add 1/2 teaspoon cumin and stir well.

2. Add 1 teaspoon ginger paste, 1 teaspoon green chili paste and saute for 1 - 2 minutes.

3. Then, add 200 grams spinach puree and mix it well.

4. Cook for 3 - 5 minutes on medium heat.

5. Add 1 teaspoon salt and stir well.

6. Now, add 220 grams soaked rice and mix it well.

7. Add 440 milliliters water and stir well.

8. Cover it with lid and cook for 20 minutes or until the rice is cooked.

9. Remove it from heat and keep aside.

(Assembling)

1. Place a ring mould in the serving plate. Put the spinach rice in the mould and press lightly.

2. Add cooked white rice and press lightly. Top it with the tomato rice and press lightly.

3. Remove the ring mould slowly and garnish with mint.

4. Serve.