Tri color always in our mind is Tiranga our Indian flag .Today where people celebrating their freedom i tried my culinary to show such freedom in rice.Rice is precious and many cuisines staple food.

I have used basmati rice ,although any rice goes well for the dish. Basmati rice has popularity gained for its flavour and fragrance. India is the world’s largest production of basmati rice across the world as well.


For preparing Tri – color rice i have used home available spices instead of any food colour.

The colour of saffron  indicating for the strength and courageousness .

Cross on  tomatoes and boil them in water for 5 to 6 minutes until its skin started to peel off.

Take them out,remove its skin. Scoop out all the seeds and chop them.In a small jar/chutney jar blend it to form smooth paste.

Heat oil and add finely chopped onions.Fry them light brown ,add turmeric,chili powder and ground paste.Saute it on medium flame,add tomato paste.Stir it.

Add boiled rice and salt.Mix all the rice with spices and fry for some seconds.

White is the colour of peace and truth…

I have used scrapped coconut to maintain the colour of the rice.Use colourless oil and first add rice,else the rice will be changed its colour.

Heat oil and add rice.Fry the rice and sprinkle grated coconut and salt.Stir continuously to avoid char it.

The rice should not be wet but less moisture inside.Sprinkle cinnamon  powder over the rice.

Green colour is the auspiciousness and growth ..

Heat oil and saute finely chopped onions.When they light brown add ground paste.Saute it.Pour rice and salt. Mix them well and cook for few more seconds until the rice has no water.

Keep all the coked rice in a bowl.Grease a square mould or box and make vertical layers of three different rices.

Tri – Color Rice

Yield : servings 2

prep time :  10 mins

cook time : 10 mins

total time : 25 mins

things we need to prepare

  • 3 cups boiled rice-Use fresh boiled rice
  • 1 onion -finely chopped
  • 2 medium tomatoes
  • 3 tsp small pieces scrapped coconuts
  • 1 handful coriander
  • 1 green chili
  • 1/4 th tsp turmeric
  • 1/4 th tsp chili powder
  • 1 star-anise
  • 1/4 th tsp cinnamon powder

preparation ground paste

  • 1 onion
  • 4 to 5 garlic cloves
  • small ginger
  • 2 to 3 cloves

Blend above ingredients and to form a smooth paste.

For saffron colour

Clean and blanch tomatoes for 5 to 6 minutes in boiling water until its skin peeled out.Take them out and cool it.Remove its skin and seeds.Chop them and form a smooth paste.

For white colour

Blend  scrapped coconut and keep it aside.

For green colour

Blend both coriander leaves and green chili along with little water to form a smooth paste and keep it a side.


Preparation saffron rice

Heat 2 tsp oil in a pan.Add 1 tsp finely chopped onions.Saute it.Add 1/4th tsp each (turmeric,chili powder), 1/2 tsp ground paste and fry .Now add tomato puree and stir fry until raw smell goes off over medium flame.

Add boiled rice and salt.Mix them well and cook with continuous stirring until less moisture.Keep in a bowl.

Preparation white rice

Heat oil in a pan. Add rice first and fry.

Now add coconut and salt .Stir fry and sprinkle cinnamon powder.Off the gas.

Keep them in a bowl.

Preparation green rice

Heat oil in a pan.Add 1 tsp finely chopped onions.

Add ground paste and coriander paste ,fry them well until raw smell goes off.

Add rice and salt.Combine them well and stir fry few seconds.

Grease a square mould.

Arrange these rice in a vertical layer like shown in picture

The cooked rice should be little warm and dried or less moisture.

Now keep it in a refrigerator for half an hour .Take it out after half n hour and use a knife to run around the edges to loose the rice.

Turn a plate upside down and place on top of the rice box.Then flip both of them ,so the rice can be placed on the plate nicely.If it is not coming out,you can pound a bit on the top of the rice box and slowly lift the box.

Garnish with a star-anise on centre.Serve it with any raita or green fresh salads.

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