Tricolor Pulao Rice Recipe
A recipe for aromatic rice with vegetables to represent the colours of the Indian flag.
Servings
Prep Time
2
people
10
minutes
Cook Time
25
minutes
Servings
Prep Time
2
people
10
minutes
Cook Time
25
minutes
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
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.