RECIPE OF TRICOLOUR PULAO
|Onion finely sliced||1|
|Carrot finely diced||1|
|Frozen peas thawed||1/2||cup|
|Frozen corn thawed||1/3||cup|
|Fried cashew nuts||1/4||cup|
|Ground cumin seeds||1/4||tsp|
Method For Preparing Tricolor Pulao
Wash the rice,then soak it in water for 15 minutes and allow to drain.
Heat oil in a large pan over medium heat, and fry the cumin seeds, cardamoms and cloves.
Add the onions and fry until lightly browned.Add the diced carrot and cook for 5 minutes.
Add the drained basmati rice, stir well to mix. Add the peas, corn and fried cashew nuts.
Add two cups boiling water and powdered cumin seeds and salt. Bring to boil.
Cover and simmer for 10 minutes over a low heat until the water is absorbed.
Leave to stand for 5 minutes more. Fluff up the rice with a fork, transfer to a warmed dish and serve hot.