Ingredients

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

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
Salt, a pinch
1 tsp sugar
1/2 tsp garam masala
1/4 cup milk

How to Make Three Layered Rice

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

1. For the Aloo Lachchas:
2. Grate the potatoes and soak them in salty water.
3. Drain excess water and deep fry them till golden brown.
4. Drain on an absorbent paper.
5. For The Rice:
6. Boil the rice with a little salt.Drain water.
7. For the Palak/ Spinach Layer:
8. In a pan add ghee, elaichi dana, cinnamon, jeera and ginger-garlic paste. Saute.
9. Add onion paste. Saute it till golden brown.
10. Add tomato puree. Add garam masala and salt. Cook till it leaves oil on the sides.
11. Add the boiled and pureed spinach-kasoori methi.
12. Cook for 15-20 minutes on medium flame.
13. For The Tomato Paneer:
14. In a pan add ghee, jeera, ginger-garlic paste.
15. Add tomato puree. Add salt and sugar. Cook till it leaves oil on the sides.
16. Add milk and paneer cubes. Let it cook for 2 minutes on low flame.
17. Plating up:
18. In a baking dish layer the boiled rice.
19. Layer the cooked spinach. Then the rice again.
20. Layer the tomato paneer.
21. Keep layering in this order till the baking dish is full.
22. Add the aloo lachchas and bake for 7-8 minutes at 150 degree C.
23. Serve with a bowl of curd.