Three Layered Rice

Three Layered Rice with accents of tomatoes and carrots; fresh green-coloured, coriander flavoured rice interspersed with juicy green peas; and soothing white rice tinged with shahjeera and loaded with paneer – are all assembled fantastically in an oven-safe bowl and baked till the aroma fills the whole house! Three-in-one rice is sure to bring every one to the table even before you call them.


  • Salt
  • Vegetable Oil
  • Rice Spinach
  • Dried Fenugreek Leaves
  • Clarified Butter
  • Black Cardamom
  • Cinnamon
  • Cumin Seeds
  • Ginger, Garlic
  • Tomato Puree
  • Salt
  • Garam Masala
  • Sugar

For the Aloo Lachcha:

2 potatoes, grated

Salt, a pinch

Oil, to deep fry

For The Rice:

2 cups rice, washed and pre-soaked

For the Palak/ Spinach Layer:

200 gms spinach, boiled and pureed

1 Tbsp kasoori methi, boiled and pureed with the spinach

2 Tbsp ghee

3-4 black elaichi daana

1/2 stick cinnamon

1 tsp jeera

1/2 Tbsp ginger-garlic paste

2 Tbsp onion paste

1 cup tomato puree

Salt, a pinch

Garam masala, a pinch


Grate the potatoes and soak them in salty water.

Drain excess water and deep fry them till golden brown.

Drain on an absorbent paper.

Boil the rice with a little salt.Drain water.

In a pan add ghee, elaichi dana, cinnamon, jeera and ginger-garlic paste. Saute.

Add onion paste. Saute it till golden brown.

Add tomato puree. Add garam masala and salt. Cook till it leaves oil on the sides. 

Add the boiled and pureed spinach-kasoori methi.

Cook for 15-20 minutes on medium flame.

In a pan add ghee, jeera, ginger-garlic paste. 

Add tomato puree. Add salt and sugar. Cook till it leaves oil on the sides.

Add milk and paneer cubes. Let it cook for 2 minutes on low flame.


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