Ingredient Name Quantity Unit
Basmati rice 1 cup
Water 2 cups
Vegetable oil 2 tbsp
Cumin seeds 1/2 tsp
Cardamom 4
Cloves 4
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
Salt To taste

Method For Preparing Tricolor Pulao

  • 1.
  • Wash the rice,then soak it in water for 15 minutes and allow to drain.

  • 2.
  • Heat oil in a large pan over medium heat, and fry the cumin seeds, cardamoms and cloves.

  • 3.
  • Add the onions and fry until lightly browned.Add the diced carrot and cook for 5 minutes.

  • 4.
  • Add the drained basmati rice, stir well to mix. Add the peas, corn and fried cashew nuts.

  • 5.
  • Add two cups boiling water and powdered cumin seeds and salt. Bring to boil.

  • 6.
  • Cover and simmer for 10 minutes over a low heat until the water is absorbed.

  • 7.
  • Leave to stand for 5 minutes more. Fluff up the rice with a fork, transfer to a warmed dish and serve hot.