Tri-Colour Pulao

Tri-coloured basmati rice prepared by stir-frying rice with wholesome veggies to make it a real treat for eyes as well as taste-buds.

Time: 45 minutes

|

Serves: 2

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Ingredients

  1. 1 cup basmati rice
  2. 1 teaspoon cumin seeds
  3. 1 cup chopped spinach
  4. 2 tablespoons grated carrots
  5. 2 tablespoons peas
  6. 1 teaspoon freshly ground ginger
  7. 1/2 teaspoon finely chopped green chillies
  8. 2 tablespoons ghee (can be replaced with oil)
  9. 1 small stick cinnamon
  10. 4 cloves
  11. 7-8 black cardamom seeds
  12. 1/2 teaspoon red chilli powder
  13. 1/2 teaspoon turmeric powder
  14. 1 tablespoon carrot juliennes for garnishing
  15. Salt to taste

Method

  1. Coarsely grind the cinnamon, cloves and cardamom seeds in a spice grinder.
  2. Boil 2 cups of water in a cooking pot or saucepan. Add the coarsely ground spices and rice. Cook on high heat for 1 minute and then reduce the heat to the lowest possible setting. Cover the pot and cook on low heat for 15 minutes. Turn off the heat but do not uncover the pot for another 15 minutes.
  3. While the rice is getting cooked, wash the spinach leaves thoroughly and puree them in a blender or food processor. Keep the spinach puree aside.
  4. Divide the cooked rice into 3 portions.
  5. Heat 1 tablespoon ghee in a non-stick pan, add cumin seeds and allow them to splutter. Add spinach puree, peas, 1/2 teaspoon freshly ground ginger, 1/2 teaspoon chopped green chillies and salt to taste. Saute for about a minute on medium heat. Add one portion of the cooked rice, mix gently and turn off the heat immediately. Take the rice out in a bowl.
  6. Heat 1 tablespoon ghee in the same pan, add cumin seeds and allow them to splutter. Add grated carrots, 1/2 teaspoon freshly ground ginger, turmeric powder, red chilli powder and salt to taste. Saute for about a minute on medium heat. Add the second portion of cooked rice, mix gently and reduce the heat to low. Turn off the heat after 1 minute and take the rice out in the same bowl.
  7. Take a round bowl. Place saffron coloured rice (cooked with carrots) at the bottom and flatten them with a spoon. Place the white rice on top of saffron coloured rice and flatten with a spoon. Finally, place the green rice (cooked with spinach and peas) at the top and flatten them with a spoon. Put the serving plate on top of the bowl, place your hand on top of the plate and carefully turn the bowl upside down. Remove the bowl gently.
  8. Garnish with carrot juliennes.

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