Trianga Rice flag

Preparation Time :10 Min

Cook Time : 40 Min

Total Time : 50 Min

Basmati rice-3cup
For tomato.rice. Rice (basmati)- 1 cup boiled. Tomato - 2, blanched and pureed Cumin seeds - 1 tsp Onion - 1 medium chopped Oil - 2 tbsp Salt - To
Coconut rice Rice - 1 cup boiled Cocunut- 1 cup grated and ground White Urad dal - 1 tsp Hing (asefoetida) - 1/2 tsp Curry Leaves - 1 tbsp Mustard Seeds - 1 tsp Oil - 2 tbsp Salt - To taste
Mint rice Rice - 1 cup boiled Spring Onions - 2 chopped Cumin seeds - 1 tsp Oil - 1 tbsp Pudina (Mint) - 1/2 bunch Garlic - 2 flakes Green chillies - 1 Salt to taste

Tomato rice Heat oil in a pan and add cumin seeds to it. When it crackles, add onion and fry till transparent. Add tomoto puree and fry till it leaves oil. Add boiled rice and salt and mix well. Cover it for 2 - 3 minutes.
Coconut rice Heat oil in a pan and add mustard seeds and hing. When it crackles, add urad dal and fry till golden color. Add curry leaves and coconut and fry for 5 minutes on low flame. Add rice and salt and mix well. Cover it for 2 - 3 minutes.
Mint rice Grind pudina, garlic and green chillies and keep it aside. Heat oil in a pan and add cumin seeds. When it crackles, add spring onion and fry till transparent. Add pundina paste and rice and mix well. Cover it for 2 - 3 minutes.
Cut thin pieces of beetroot to make chakara