I make pulao whenever I want to serve something special for my family but don’t have the time to cook up a storm. Tricolor pulao is just as delicious as any other vegetarian pulao dish. As the name suggests, it should contain three different vegetables which represents the three colors of Indian flag. I’ve used green peas, corn, and carrot here. Some use cooked chickpeas instead of corn which is also an ideal way to make your pulao rice more nutritious.
Ingredients
- ▢ 1 cup basmati rice
- ▢ 3 tablespoon ghee
- ▢ ½ teaspoon cumin seeds
- ▢ ⅓ teaspoon ground cumin
- ▢ 2 green cardamom pods crushed
- ▢ 1 dried bay leaf
- ▢ 4 cloves
- ▢ 2 small carrots sliced
- ▢ ½ cup frozen green peas thawed
- ▢ ½ cup frozen corn thawed
- ▢ 1 large onion finely chopped
- ▢ 2 cups water
- ▢ 7 - 8 cashew nuts fried in ghee, to garnish (optional)
- ▢ Salt to taste
Instructions
- Soak basmati rice in cold water for 30 minutes, drain, and keep aside.
- In a deep pan, heat ghee and splutter cumin seeds. Add crushed cardamom pods, cloves, bay leaves, and fry again.
- Now it’s time to add the finely chopped onions and fry until they become translucent. Throw in carrots, and fry for another 2-3 minutes. Add basmati rice and mix well. Now you can cook the rice with two cups water. Remember to add enough salt and ground cumin. Cover the pan with a lid, and allow it to boil over high heat. Then reduce the heat and let it cook slowly over a low flame.
- When the rice is almost done, throw in peas and corn. Cover again, and cook until the rice is cooked. When done, turn off heat, and leave to stand for 10 minutes. Garnish with fried cashew nuts, and serve.
Nutrition
Ingredients
- ▢ 1 cup basmati rice
- ▢ 3 tablespoon ghee
- ▢ ½ teaspoon cumin seeds
- ▢ ⅓ teaspoon ground cumin
- ▢ 2 green cardamom pods crushed
- ▢ 1 dried bay leaf
- ▢ 4 cloves
- ▢ 2 small carrots sliced
- ▢ ½ cup frozen green peas thawed
- ▢ ½ cup frozen corn thawed
- ▢ 1 large onion finely chopped
- ▢ 2 cups water
- ▢ 7 - 8 cashew nuts fried in ghee, to garnish (optional)
- ▢ Salt to taste
Instructions
- Soak basmati rice in cold water for 30 minutes, drain, and keep aside.
- In a deep pan, heat ghee and splutter cumin seeds. Add crushed cardamom pods, cloves, bay leaves, and fry again.
- Now it’s time to add the finely chopped onions and fry until they become translucent. Throw in carrots, and fry for another 2-3 minutes. Add basmati rice and mix well. Now you can cook the rice with two cups water. Remember to add enough salt and ground cumin. Cover the pan with a lid, and allow it to boil over high heat. Then reduce the heat and let it cook slowly over a low flame.
- When the rice is almost done, throw in peas and corn. Cover again, and cook until the rice is cooked. When done, turn off heat, and leave to stand for 10 minutes. Garnish with fried cashew nuts, and serve.
