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Three Layered Rice Recipe

Three Layered Rice
How to make Three Layered Rice

About Three Layered Rice Recipe: The crunchiness of the aloo lachchas, the softness of the paneer, the tanginess of the tomato gravy and the aroma of the masalas. This combination creates an explosion of flavors in your mouth. This rice recipe is a must have in your next lunch menu!

  • Total Cook Time1 hr 20 mins
  • Prep Time 10 mins
  • Cook Time1 hr 10 mins
  • Recipe Servings6
  • Medium

Ingredients of Three Layered Rice

  • For the Aloo Lachcha:
  • 2 potatoes, grated
  • A pinch of salt
  • Oil, to deep fry
  • For The Rice:
  • 2 cups rice (washed and pre-soaked)
  • For the Palak/ Spinach Layer:
  • 200 gms spinach (pureed), boiled
  • 1 tbsp kasoori methi (pureed with the spinach), boiled
  • 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
  • A pinch of salt
  • A pinch of garam masala
  • For Tomato Paneer Layer:
  • 1 tbsp ghee
  • 1 tsp jeera
  • 1/2 tbsp ginger-garlic paste
  • 1 1/2 cups tomato puree
  • 1 cup paneer (cubed)
  • A pinch of salt
  • 1 tsp sugar
  • 1/2 tsp garam masala
  • 1/4 cup milk

How to Make Three Layered Rice

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For the Aloo Lachchas:

Grate the potatoes and soak them in salty water.
Drain excess water and deep fry them till golden brown.
Drain on an absorbent paper.

For The Rice:

Boil the rice with a little salt. Drain water.

For the Palak/ Spinach Layer:

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.

For The Tomato Paneer:

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.

Plating up:

In a baking dish layer the boiled rice.
Layer the cooked spinach. Then the rice again.
Layer the tomato paneer.
Keep layering in this order till the baking dish is full.
Add the aloo lachchas and bake for 7-8 minutes at 150 degree C.
Serve with a bowl of curd.

Key Ingredients: potatoes, salt, Oil, to deep fry, rice (washed and pre-soaked), spinach (pureed), kasoori methi (pureed with the spinach), ghee, black elaichi daana, cinnamon, jeera, ginger-garlic paste, onion paste, tomato puree, salt, garam masala, ghee, jeera, ginger-garlic paste, tomato puree, paneer (cubed), salt, sugar, garam masala, milk

Recipe Notes

Each element in this dish has salt so be careful and add salt/ masalas accordingly.

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