Tricolor Pulao

Name: Tricolor Pulao
Total time: 1200 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 1.5 Cups Basmati rice or long grained , washed and drained; 3 Cups Water; 1 Lime; 1/3 Cup green peas Frozen / fresh; 1/3 Cup sweet corn Frozen; 1/3 Cup carrot Frozen / fresh diced; 1/2 onion Big , sliced; 2 green chillies , chopped; , 4 cloves Garlic minced; 1 Tablespoon ghee; 1 Bay Leaf; 1/2 Teaspoon cumin seeds; 1/4 Teaspoon Turmeric powder; 1/2 Teaspoon Garam Masala

Fab @cook_7799344

Kannur (Cannanore), India

This dish is especially useful for those days when you don’t want to spend too long cooking and can use up frozen stuff, which is a blessing during Ramadan when you'd rather spend time in worship. This goes great with a cooling cucumber raitha and a non-vegetarian tikka :-)

Fab @cook_7799344

Kannur (Cannanore), India

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Ingredients

20 mins

3-serving

1.5 CupsBasmati rice or long grained , washed and drained
3 CupsWater
1Lime
1/3 Cupgreen peas Frozen / fresh
1/3 Cupsweet corn Frozen
1/3 Cupcarrot Frozen / fresh diced
1/2onion Big , sliced
2green chillies , chopped
, 4 clovesGarlic minced
1 Tablespoonghee
1Bay Leaf
1/2 Teaspooncumin seeds
1/4 TeaspoonTurmeric powder
1/2 TeaspoonGaram Masala

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Steps

20 mins

1

Heat a heavy bottomed pan and add the ghee. When melted, add the jeera. Once it splutters, add the bay leaf, torn into two.
2

Add the onions and fry till they are nice and brown.
3

Add the garlic and fry till the raw smell disappears. Add the veggies, turmeric, garam masala and fry for 2-3 minutes.
4

Add the rice and fry for 2 minutes. Then add the water and salt to taste.
5

Squeeze the lime juice into the water. Bring up the heat and then turn it down once the water begins to boil. Cover and cook till all the water has been absorbed, stirring once or twice in between. Turn off the heat and let it rest for 10 minutes before serving.