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Indian Tricolour Rice - Coriander, Coconut and Tomato Layered Rice

Radzie's picture
A simple dish with tricolour theme! A perfect combination of three different flavours and colours to enjoy!
  Basmati rice 1⁄2 Cup (8 tbs)
For coconut rice
  Coconut milk 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
For tomato rice
  Onion 1⁄2 Medium, finely chopped
  Tomato 1 Medium, finely chopped
  Green chili 1 Medium, finely chopped
  Garlic 3 Clove (15 gm), finely chopped
  Lime 1⁄4 Medium, juiced
  Mustard seed 1⁄2 Teaspoon
  Olive oil 1 Tablespoon
  Turmeric powder 1 Pinch
  Chilli powder 1⁄2 Tablespoon
For coriander rice
  Coriander chutney 3 Tablespoon

1. Clean the rice and soak it in water for about 15 min. Drain and pressure cook with coconut milk and water. When done, divide the rice into 3 equal portions, one reserved for coconut rice itself.

For Tomato Rice:
2. Heat a pan with olive oil, splutter mustard seeds. Stir fry the onions, add chilies, garlic and cook for another couple of minutes.
3. Add the tomatoes and cook until you get one mushy mix. Add turmeric powder and chilli powder; mix well to combine.
4. Add one portion of coconut rice, mix well so that the rice takes in the colour and flavour. Finish off with lime juice. Keep aside.

For Coriander Rice:
5. In the same pan, add the coriander chutney, and when it starts to bubble, add the other portion of rice. Mix well for the rice to soak in the flavour and colour.

You may check here for coriander chutney recipe

6. Take a mould of any shape and using a spoon, start layering the rice with tomato rice in the bottom, followed by coconut rice and coriander rice. After every layer, make sure to press down the rice, so that when you empty the mould the rice retains the shape.

7. Serve it warm and as I said already, ensure each spoon contains all three flavors to enjoy it the best!

You may as well choose to cook the rice separately for each variety, however, I found this to be an easy way and coconut flavor in coriander and tomato rice only enhances the taste.
Instead of coconut rice, you can settle for plain steamed rice too, however former gives better flavor.

Recipe Summary

Difficulty Level: 
Main Dish
Vegan, Vegetarian
Easy, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
This is my entry for the "Best January 26th Recipe Award- Cook N Click" contest arranged by Since I am alone at home and any elaborate cooking would mean lots of leftover, I settled with a simple and humble dish, with the tricolour theme and a simple thought to make it extra special when eaten - Whatever different yet great meanings we have attach to the Tricolour Flag with Ashoka Chakra, the best comes when the country and its citizens put together the values and do their duties right. In the same way, this dish, (although can be eaten separately) tastes best when you scoop out all three flavors of rice and enjoy it together! Happy belated republic day everyone!

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Average: 4.7 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 304 Calories from Fat 139

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 753.8 mg31.4%

Total Carbohydrates 37 g12.4%

Dietary Fiber 4.7 g18.9%

Sugars 4.7 g

Protein 5 g9.8%

Vitamin A 23.3% Vitamin C 48.4%

Calcium 5.1% Iron 10.4%

*Based on a 2000 Calorie diet


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Indian Tricolour Rice - Coriander, Coconut And Tomato Layered Rice Recipe