On India’s 68th Independence Day, we’ve taken on an exciting adventure to explore India’s best and most celebrated food.
300 gm Basmati rice
2 gm bay leaf
2 gm green cardamom
1 gm zavitri
20 gm spinach puree
30 gm fresh tomato paste
30 gm desi ghee
salt to taste
Pick rice and divide in 3 equal portions. Soak in water for 30 minutes. Now cook the rice along with whole spices and ghee in three batches — one batch with the spinach paste,
the second batch with the tomato paste and finally the third batch just in water. Arrange rice in layers in a greased mould and invert in onto the serving plate. De mould and serve hot along with other accompaniments.
Recipe credit: Chutney, Bar + Tandoor, The Metropolitan Hotel & Spa, New Delhi