Colourful, attractive and flavourful is what makes this rice dish unique and interesting. Though unpopular compared to the other rice dishes, it is definitely worth a try. Ribbon rice has alternating layers of cooked rice that is coloured and flavoured with spice and a hint of sour. A layer of either cooked ground meat, chicken, prawns or vegetables sandwiched in between enhances the flavour of the dish. Also, referred to as rainbow rice or party rice, this dish is sure to impress and perfect for any special occasion.
Cooked rice is coloured and flavoured with green coconut chutney, red tomato chutney and yellow saffron layer. Minced meat is separately cooked, well drained using a sieve and layered. Getting rid of any excess fat from the meat is crucial as it seeps down to the layer of rice below, discolouring and ruining it. The various layers are moulded in a greased cake pan or bowl, which is then heated in the oven or microwaved for few minutes. I have used a bundt shaped cake pan. For the final display, the rice is upturned onto a serving platter. Served with raita or salad, this rice has a combination of spice, sour and the goodness of meat. Incredibly delicious, eye-catching, memorable and a meal in itself.
Though preparing this rice is time-consuming, the minced meat and two chutneys can be prepared in advance and refrigerated. The rice can be cooked and layered just before serving which takes no time. A springform pan can be used as a safer alternative to mould, in which case, only the outer ring is released, removed with the layers of rice intact and served with no worries of upturning. Worth the effort, definitely a show stopper and crowd pleaser.
Cooked rice is coloured and flavoured with green coconut chutney, red tomato chutney and yellow saffron layer. Minced meat is separately cooked, well drained using a sieve and layered. Getting rid of any excess fat from the meat is crucial as it seeps down to the layer of rice below, discolouring and ruining it. The various layers are moulded in a greased cake pan or bowl, which is then heated in the oven or microwaved for few minutes. I have used a bundt shaped cake pan. For the final display, the rice is upturned onto a serving platter. Served with raita or salad, this rice has a combination of spice, sour and the goodness of meat. Incredibly delicious, eye-catching, memorable and a meal in itself.
Though preparing this rice is time-consuming, the minced meat and two chutneys can be prepared in advance and refrigerated. The rice can be cooked and layered just before serving which takes no time. A springform pan can be used as a safer alternative to mould, in which case, only the outer ring is released, removed with the layers of rice intact and served with no worries of upturning. Worth the effort, definitely a show stopper and crowd pleaser.
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Ribbon Rice
(Serves 6)
Meat Layer
Ingredients:
1/2 kg ground meat of choice
1 large onion (chopped)
2 long green chillies (chopped)
300 grams tomatoes (chopped)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
2 teaspoons garam masala powder
4 large cloves of garlic (chopped)
3/4" ginger (grated)
1 tablespoon vinegar
1/4 cup mint leaves (chopped)
1/2 cup coriander leaves (chopped)
1/2 cup water
1/2 a bouillon cube
2 tablespoons oil (if needed)
salt
Method:
In a skillet, cook the meat (in its own fat) till it changes colour. Add the onion, garlic, ginger, green chillies and fry till onion is soft. Stir in the tomato and spice powders (except the garam masala powder). When tomatoes are pulpy, add the water, vinegar, bouillon cube and salt.
Continue to cook on medium heat till all the moisture is absorbed. Sprinkle garam masala powder, mint leaves and coriander leaves. The meat mixture should be dry.
Using a sieve, strain the mince over a bowl to get rid of any fat.
Note:
Green Chutney
(Makes 1 cup)
Ingredients:
1/2 cup grated fresh coconut
4 long green chillies
1 cup fresh coriander leaves
1/4 cup mint leaves
3 large cloves of garlic
1 tablespoon lemon juice
salt
Method:
Grind all the above ingredients with 1/2 cup water to a fine paste.
To make the green colour prominent, add 5 drops of green food colour to the chutney. Mix and set aside.
Tomato Chutney
(Makes 1 cup)
Ingredients:
1/2 kg tomatoes (chopped)
2 large cloves of garlic (sliced)
3 red dried byadgi or Kashmiri chillies
2 tablespoons tomato paste
2 tablespoons oil
salt
Method:
Heat oil, fry the garlic, red chillies, tomato paste and then the tomatoes. Cook till tomatoes are pulpy and mixture is thick. Grind to a paste with salt.
Add 5 drops of red food colour to the tomato chutney. Mix and set aside.
Yellow Colour
Ingredients:
1/4 cup milk
5 drops of yellow food colour
a pinch of saffron
Method:
Heat milk with saffron in the microwave for 30 seconds. Watch minutely to prevent overflow or stop and run twice for 15 seconds each.
Mix in the yellow colour and set aside.
Rice
Ingredients:
3 cups rice
salt
Method:
Soak rice in water for 30 minutes.
Bring a pot of water to boil and cook rice with salt till 90% done. The rice has to be firm to the bite.
Divide rice into four bowls; 2 cups in each bowl.
(Note: 3 cups raw rice yields 8 cups of cooked rice.)
Mix one portion of rice with the green chutney - green layer
The second portion of rice combine with the tomato chutney - red layer
Third portion of rice mix with the saffron milk - yellow layer
White rice keep aside - white layer
Note: Use a fork to gently mix the rice for each layer.
Assembling:
Preheat the oven to 350 F or 180 C.
Lightly grease a cake pan or ovenproof bowl with oil or butter.
Spread the yellow rice all over at the bottom of the pan. Using a glass or a container with a flat bottom, press rice firmly.
Then layer the well-drained mince, green rice, red rice and finally the white.
Ensure to press firmly after each layer and wipe the bottom of the glass or container with a paper towel after every layer is pressed.
Cover cake pan or bowl with an aluminum foil and heat in the oven for 20 minutes. Alternatively, the rice can be heated in a microwave for 10 minutes.
The rice layers will loosen a bit with heat so press down firmly once again before upturning onto a serving platter.
Decorate as desired and serve ribbon rice with raita or salad.
Note:
(Serves 6)
Meat Layer
Ingredients:
1/2 kg ground meat of choice
1 large onion (chopped)
2 long green chillies (chopped)
300 grams tomatoes (chopped)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
2 teaspoons garam masala powder
4 large cloves of garlic (chopped)
3/4" ginger (grated)
1 tablespoon vinegar
1/4 cup mint leaves (chopped)
1/2 cup coriander leaves (chopped)
1/2 cup water
1/2 a bouillon cube
2 tablespoons oil (if needed)
salt
Method:
In a skillet, cook the meat (in its own fat) till it changes colour. Add the onion, garlic, ginger, green chillies and fry till onion is soft. Stir in the tomato and spice powders (except the garam masala powder). When tomatoes are pulpy, add the water, vinegar, bouillon cube and salt.
Continue to cook on medium heat till all the moisture is absorbed. Sprinkle garam masala powder, mint leaves and coriander leaves. The meat mixture should be dry.
Using a sieve, strain the mince over a bowl to get rid of any fat.
Note:
- Use oil to fry only if meat has very little fat.
Green Chutney
(Makes 1 cup)
Ingredients:
1/2 cup grated fresh coconut
4 long green chillies
1 cup fresh coriander leaves
1/4 cup mint leaves
3 large cloves of garlic
1 tablespoon lemon juice
salt
Method:
Grind all the above ingredients with 1/2 cup water to a fine paste.
To make the green colour prominent, add 5 drops of green food colour to the chutney. Mix and set aside.
Tomato Chutney
(Makes 1 cup)
Ingredients:
1/2 kg tomatoes (chopped)
2 large cloves of garlic (sliced)
3 red dried byadgi or Kashmiri chillies
2 tablespoons tomato paste
2 tablespoons oil
salt
Method:
Heat oil, fry the garlic, red chillies, tomato paste and then the tomatoes. Cook till tomatoes are pulpy and mixture is thick. Grind to a paste with salt.
Add 5 drops of red food colour to the tomato chutney. Mix and set aside.
Yellow Colour
Ingredients:
1/4 cup milk
5 drops of yellow food colour
a pinch of saffron
Method:
Heat milk with saffron in the microwave for 30 seconds. Watch minutely to prevent overflow or stop and run twice for 15 seconds each.
Mix in the yellow colour and set aside.
Rice
Ingredients:
3 cups rice
salt
Method:
Soak rice in water for 30 minutes.
Bring a pot of water to boil and cook rice with salt till 90% done. The rice has to be firm to the bite.
Divide rice into four bowls; 2 cups in each bowl.
(Note: 3 cups raw rice yields 8 cups of cooked rice.)
Mix one portion of rice with the green chutney - green layer
The second portion of rice combine with the tomato chutney - red layer
Third portion of rice mix with the saffron milk - yellow layer
White rice keep aside - white layer
Note: Use a fork to gently mix the rice for each layer.
Assembling:
Preheat the oven to 350 F or 180 C.
Lightly grease a cake pan or ovenproof bowl with oil or butter.
Spread the yellow rice all over at the bottom of the pan. Using a glass or a container with a flat bottom, press rice firmly.
Then layer the well-drained mince, green rice, red rice and finally the white.
Ensure to press firmly after each layer and wipe the bottom of the glass or container with a paper towel after every layer is pressed.
Cover cake pan or bowl with an aluminum foil and heat in the oven for 20 minutes. Alternatively, the rice can be heated in a microwave for 10 minutes.
The rice layers will loosen a bit with heat so press down firmly once again before upturning onto a serving platter.
Decorate as desired and serve ribbon rice with raita or salad.
Note:
- Instead of ground meat, use either a mixture of prawns or chicken along with sliced boiled eggs.
- Double the quantity of ground meat and add a second layer of meat in between, if desired.
- For a vegetarian version, substitute meat or prawns with a mixture of cooked vegetables.
- Layer rice colours as preferred or choose colours of your choice.
- If you are afraid to upturn and unmould, use a springform pan which is an easy and safer alternative. Release, remove outer ring, decorate and serve.
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