India
Tricolor Pulao Rice Recipe
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 cup Basmati rice
- 3 tbsp ghee
- 1/2 tsp Cumin seeds
- 1/3 tsp ground cumin
- 2 green cardamom pods crushed
- 1 dried bay leaf
- 4 Cloves
- 2 small carrots sliced
- 1/2 cup frozen green peas thawed
- 1/3 cup frozen corn thawed
- 1 large onion finely chopped
- 2 cups Water
- 7-8 in Cashew nuts friedghee, to garnish (optional)
- Salt to taste
Ingredients
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Rate this recipe!
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Instructions
- Soak rice in cold water for half an hour and drain.
- In a pan, heat ghee and cumin seeds. Then add cardamom pods, cloves, bay leaves and fry.
- Add onions and carrots and fry for 2 to 3 minutes, or until onions become translucent.
- Add rice and cook with 2 cups of water, adding salt and ground cumin as well.
- Cook over high heat and add peas and corn when the rice is close to done.
- Once fully cooked, turn off heat and allow to stand for 10 minutes. Serve hot.
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