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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