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Tri-colour pulav

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
Cook Time 40 minutes
Total Time 1 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

  1. Cook rice in a rice cooker and keep aside.
  2. Boil beans and peas together.
  3. Boil carrot seperately and keep aside.
  4. Make the paste and the puree with the mentioned ingredients. Keep aside.
  5. 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.
  6. 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.
  7. 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.
  8. After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri coloured pulav is ready to serve.

Recipe Notes

  • 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.
  • A curry or a yoghurt based salad pairs well with it.