Rainbow Kebab Rice

FOR KEBABS
keema 250gm
chana daal 1/2 cup,soaked 1/2 hr
salt to taste
ginger 1 inch piece
garlic 3-4 cloves
red chillies powder 1 tsp
cumin seeds 1 tsp
whole black pepper 1 tsp
green cardamon 2-3
onion 1,sliced
egg 1
green chillies 2,chopped
green coriander 2 tbsp
oil as required

FOR RICE

rice 1/2 kg ,soaked 1/2 hr
capsicum 1, cut julienne cut
carrot 1,julienne cut
green peas 1/2 cup boiled
salt to taste
pepper powder as taste
ketchup 3-4 tbsp
chilli garlic sauce 3-4 tbsp
eggs 3 boiled
yellow,red,green food color
oil as required

FOR GREEN CHUTNEY
• Green coriander 1 cup
• Mint leaves 1/2 cup
• Green chillies 3-4,chopped
• Salt to taste
• Ginger paste 1 tsp
• Crushed and roasted cumin seeds 1/2 tsp
• Dry pomegranate seeds 2 tbsp,crushed
• Lemon juice 2 tbsp
• Yogurt 2 tbsp

METHOD:

cook all ingredients in pan with 1 cup water,except oil,green chillies,green coriander,cook till water dries and daal is tender ,remove cool grind with green chillies,green coriander,and egg till smooth,make small kebab shallow fry till golden.

FOR RICE
Divide rice in 3 parts, boil one part with salt and yellow food color, boil remaining 2 part together with salt
1.in yellow rice mix 2 chopped eggs
2. in one part of rice mix ketchup, chili garlic sauce, red food color
3. for third part of rice heat 2 tbsp oil add capsicum and carrot cook 2 min add peas ,salt and pepper mix well add rice mix well

FOR CHUTNEY
Ground all ingredients together add green food color (optional)

FOR ASSEMBLING
grease a large bowl well, arrange slices of boiled egg, cover with yellow rice press well, cover with kebab ,cover with white rice press well, cover with green chutney, cover with red rice press well sprinkle 2 tbsp oil over it cover bowl with aluminum foil, bake in preheated oven for 15-20 min at 180 degree, remove, cool slightly, invert on flat plate ,serve.