Tricolour vegetable pulao

tricolour rice

Vegetable pulao is a wholesome rice dish that is extremely fragrant from the spices and has the goodness of fresh greens as well. Here is how to make this vegetable pulao in three colours.

1 cup basmati rice
1 cup grated carrot
1 cup grated cauliflower
1 cup green peas
1 tbsp ginger (finely chopped)
1 tbsp garlic (finely chopped)
½ cup onion (finely chopped)
1 tbsp green chillies (chopped)
10 cashews (fried in ghee)
20 raisins
Ghee as required
Coriander leaves as required
1 inch cinnamon stick
2-3 bay leaves
2-3 cloves
2-3 cardamom pods
Salt as required
Pepper as required

Soak the basmati rice for at least 20 minutes and drain them
Season the carrots, cauliflower and green peas with salt and pepper
Cook the seasoned vegetables separately in steam
Heat 2 tbsp ghee in a pan
Add the cinnamon, bay leaves, cloves and cardamom pods
Roast for a minute or until they turn fragrant
Now sauté the onion and green chillies
Then add the ginger and garlic
Sauté until the raw smell is gone
Add the basmati rice and fry for a minute
Pour 2 cups water 
Cook on low flame with the lid on
Give it a mix, in intervals, until the rice is nicely cooked
Transfer the rice into a flat dish or tray
Spread the fried cashes, raisins and coriander leaves on top
Arrange the cooked carrot, cauliflower and green peas in the order of the Indian tricolour.

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