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Ribbon Rice

Course Rice Dishes
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 people


Green Chutney

  • 0.5 cup desiccated coconut (or 1 full fresh coconut shredded)
  • 1 big bunch coriander
  • 6 green chilies
  • 0.5 tsp jeera
  • 1 tsp salt
  • 1 tsp sugar

Red Chutney-Prawn

  • Handful dry red chillies
  • 2 tsp Dhana-Jeera powder
  • 1 tsp turmeric powder
  • 6 cloves garlic
  • 1.5 kg prawns
  • 250 gram tomatoes
  • 2 green chillies slit
  • 1.5 tsp salt
  • 3 onions or 1 cup pre-fried onions
  • 4 tbsp ghee
  • 3 tbsp vinegar


  • 3 cup rice
  • 1 tsp saffron
  • 2 tbsp milk


Green Chutney Layer

  • Blend together all the ingredients for the green chutney using only as much water as needed.
  • Ideally, blend together the coconut and coriander first before adding the other ingredients to get a nice smooth paste.

Red Prawn Layer

  • Make a smooth paste out of the garlic, red chillies, tomatoes and the spices.
  • In a pan, heat the ghee and fry the onions until golden brown.
  • Add in the spice paste and saute until everything is mixed well.
  • Add in the prawns into this mixture along with a little water and allow them to cook for 5 - 7 minutes until tender.
  • Add in the slit green chilies and the vinegar. Simmer for another 3 - 5 minutes and then set aside.


  • Wash and soak the rice in some water for about 15 - 20 minutes.
  • Heat a saucepan of boiling water and salt.
  • Once the water has come to a rolling boil, add in the rice and allow them to cook for 10 - 15 minutes until they are tender. Strain out the water and set aside.
  • Dry roast the saffron in a smaller pan. Mix it in with the milk and set aside.
  • In another container, take about half the rice and mix it with the saffron to get a nice yellow colour.


  • Grease a mould that you would like to use like a bundt pan or a deep round glass bowl with some oil.
  • Add in the saffron rice first. Then add the green chutney layer.
  • Next add in some white rice. Follow that up with the red prawn layer
  • Finish off with the white rice. Press each layer slightly but not firmly.
  • Take a large platter and tip the mould into the platter so that the layer of saffron rice now comes on the top.
  • Serve hot with raita.

Optional - Bawi Bride Method

  • If you're making this recipe using Bawi Bride's method then heat up the green chutney in a pan and add in your prawns here. Cover and cook in very little water until the prawns are tender.
  • In the red chutney, add in the mutton mince instead of the prawns and skip out the vinegar.
  • You can also garnish this rice with fried dry fruits like cashews and raisins as well as fried onion and finely chopped coriander.