Tricolour pulav

Name: Tricolour pulav
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice 3 tbsp. ghee or Refined Sunflower Oil; 1/2 tsp cumin seeds; 1 dried bay leaf 4 cloves; 1 small carrots, small pieces ½ cup frozen green peas, thawed; 1/4 cup French beans; 2 cups water; 7-8 cashew nuts, fried in ghee, to garnish (optional) Salt to taste; 2 black cardamom pod; 1/4 tsp black pepper powder; leaves Coriander chopped

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

20 mins

2 servings

1 cupbasmati rice 3 tbsp. ghee or Refined Sunflower Oil
1/2 tspcumin seeds
1dried bay leaf 4 cloves
1small carrots, small pieces ½ cup frozen green peas, thawed
1/4 cupFrench beans
2 cupswater
7-8cashew nuts, fried in ghee, to garnish (optional) Salt to taste
2black cardamom pod
1/4 tspblack pepper powder
leavesCoriander chopped

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Steps

20 mins

1

Soak basmati rice in cold water for 30 minutes, drain, and keep aside.
2

In a deep pan, heat ghee or oil, and splutter cumin seeds. Add cardamom pods, cloves, bay leaves, and fry again.
3

Now add chopped all veggies. Cook for 2 to 3 mins.
4

Now add 2 cup water and boil it than add soaked basmati rice, add salt and black pepper powder. Cover the pan with a lid, and allow it to boil over high heat. Then reduce the heat and let it cook slowly over a low flame.
5

When the rice is almost done,add chopped coriander leaves.
6

Garnish with fried cashew nuts, and serve tricolour pulav.