Wash the rice with cold water. Fill the bowl with cold water, add rice, cold water and 1tbsp salt. Let to soak for 1-2 hours.
In a non-stick pot, bring water to a boil, drain salted water, pour in rice and add it to the boiling water. Let to cook for 10 minutes. (If rice is soaked in salted water for 1-2 hours, so 10 minutes cooking would be just enough or drain it).
Using a colander, drain the rice and rinse with cold water.
In a bowl combine ½ cup of vegtable oil, ¼ cup water and 3 spatulas of parboiled rice (about 2 cups rice) and stirring well.
Then divide the rice in 3 separate bowls.
I want to make three colours tahdig, so I divided the rice into 3 but if you want to make 2 colours, divide it into 2 separate bowls.
Add pinch of favourite colour to the each bowl and mix well.
Add 1 tbsp vegetable oil to the bottom of the pot. Cover the bottom of the pot with coloured rice (you can make a design perhaps or just randomly make a pattern) and pile up the rest of the rice on the top and shaping the rice into a pyramid. put some butter top of the rice.
Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form crunch crust.
Add 2 tbsp vegetable oil to the bottom of the pot.
Cover the bottom of the pot with coloured rice (you can make a design perhaps or just randomly make a pattern)
And pile up the rest of the rice on the top and shaping the rice into a pyramid. put some butter top of the rice.
Put some butter top of the rice.
Cover the pot with a lid and cook over medium to low heat for 30-40 minutes to form crunch crust.
Once rice is ready, hold serving platter over the uncovered pot and unmolding the rice into the platter. Voila you have such a lovely rainbow crust rice.
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