For the Rice
2 cups rice, washed and soaked
1/2 cup tomato puree
1 tsp red chilli powder
4 tbsp ghee or butter
1/2 tsp turmeric powder
1/2 cup yellow corn kernels, boiled
2 tbsp cashew nuts, chopped
1 medium onion, finely-chopped
Juice of 1 lemon
Salt to taste
Fried onions and tomato slices
2 cups thick yogurt
1 tbsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
2-3 dried round red chillies
A few curry leaves
1 tsp powdered sugar
Salt to taste
1 tbsp coriander, finely-chopped
For The Rice
The rice should be cooked in four cups of water so that each grain is separate. Divide the rice into three parts.
Red Layer: Mix together the tomato puree, salt and chilli powder. Add this to one part of the rice and set aside.
Yellow Layer: Heat one tablespoon of ghee. Add turmeric powder and corn. Fry for a minute and add the second part of rice and salt. Mix well and set aside.
White Layer: Heat one tablespoon of ghee and sauté the onions. When soft, add the cashewnuts and fry for one more minute. Add the third part of the rice and salt and set aside.
To Assemble: Take a round baking dish and grease with ghee. Spread the red rice evenly by pressing with your palm. Apply a little ghee on the layer. Layer the yellow and white rice in the same way. Bake in a hot oven (covered) for ten to twelve minutes. Invert it on a serving dish, garnish with onions and tomato slices. Serve hot with spiced yogurt. Alternatively, you can serve rice straight from the dish after baking, without inverting the dish.
For The Yogurt
1. Beat the yogurt and set aside.
2. Heat oil in a small vessel. Add mustard seeds to it and when they start to splutter, add asafoetida, chillies and curry leaves.
3. Fry for half a minute and add this to the yogurt.
4. Add sugar, salt and coriander. Chill until ready to serve.