Tri-colour pulav is a three layered rice of varying tastes and colour as the name implifies, gives a satisfying taste when blended together.This dish involves a little bit of work, but its worth it. It is ideal as a weekend menu. 

Green, white and orange are the three layers that are made, the vegetables are used accordingly. The three colours are the Indian colours denoted in our national flag. The dish is appropriate to make for any national celebration as Independence Day and Republic Day.

I often convince myself that pulav is the best meal for my children as they eat it without any fuss. My son needs a curry along with it but rest of us are good with a yoghurt based salad. The  pulav recipes that I usually make on holidays are Mint Pulao,  Corn and Peas Pulao, Spring onion and corn Pulao

Tri-colour pulav

Tri-Colour Pulav Recipe:

INGREDIENTS :

• 1 1/2 cups of basmati rice
• 3 onions chopped
• 1/4 cup beans diced
• 1/4 cup peas
• 3/4 cup cabbage finely cut
• 1/2 cup carrot diced

 Grind together for the green layer

• 2 green chillies
• 1/2 bunch coriander
• 1/2 inch ginger
• 2 cloves garlic

 Make puree for the orange layer :

• 2 tomatoes
• 1/2 inch ginger
• 2 cloves garlic

 Whole spices for the white layer

• 2 cloves
• 2 cardamom
• 1 green chilly
• 2 sticks of cinnamon

Method :

• Cook rice in a rice cooker and keep aside.
• Boil beans and peas together.
• Boil carrot seperately and keep aside.
• Make the paste and the puree with the mentioned ingredients. Keep aside.
• Take a wok and add some oil with a spoon of ghee in it.  Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
• Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
• Finally, we come to the third layer. Take some oil and add a few spices. Add the onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
• After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri-colour pulav is ready to serve.

Take a tip:

• The cooked rice should be separate grains and not mushy.
• Capsicum may be used for the green layer.
• Mint can be used along with coriander while grinding.
• Cabbage can be avoided for the white layer. A few pieces of potato can be put instead.
• Alternatively, you can make jeera rice for the white layer.
• A curry or a simple yoghurt salad pairs well with it.

Related posts:

•       Tricoloiur Idli 
• Tri-colour Stir Fry 

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5 from 2 votes

Tri-colour Pulav

Tri-colour pulav is a three layered rice of different flavours. A fusion of different variety, it tastes good and unique.

Course brunch, dinner, lunch

Cuisine Indian

Keyword pulav variety, rice variety, tiranga pulao, tri-colour pulav

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 people

Author Jayashree

Ingredients

• For the pulav
• 1 1/2 cups of basmati rice
• 3 onions chopped
• 1/4 cup beans diced
• 1/4 cup peas
• 3/4 cup cabbage finely cut
• 1/2 cup carrot diced
• Grind together for the green layer
• 2 green chillies
• 1/2 bunch coriander
• 1/2 inch ginger
• 2 cloves garlic
• Make puree for the orange layer :
• 2 to matoes
• 1/2 inch ginger
• 2 cloves garlic
• Whole spices for the white layer
• 2 cloves
• 2 crdamom
• 1 green chilly
• 2 sticks of cinnamon

Instructions

• Cook rice in a rice cooker and keep aside.
• Boil beans and peas together.
• Boil carrot seperately and keep aside.
• Make the paste and the puree with the mentioned ingredients. Keep aside.
• Take a wok and add some oil with a spoon of ghee in it.  Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
• Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
• Finally, we come to the third layer. Take some oil and add a few spices. Add thhe onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
• After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri coloured pulav is ready to serve.

Notes

• The cooked rice should be separate and not mushy.
• Capsicum may be used along with the veggies for the green layer. It has to be sauted with the onion.
• Cabbage can be avoided for the white layer. A few pieces of potato can be put along with onion while cooking. Alternatively, you can make jeera rice for the white layer without any vegetables.
• A curry or a yoghurt based salad pairs well with it. 

This recipe has been featured on Twinkl, as part of their Tri-coloured Theme, “Recipes for Independence Day” blog.

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Tri colour pulav

If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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About the event :

This is an old post which I have redone with better pictures. Sending it to Foodies_Redoing Old Post43, a fortnightly event.