Rice Dishes Recipes - Tricolor Pulao Rice Recipe

Ingredients

• 100g/4 oz ghee

• 2 onions, chopped

• 4 cloves

• 8 black peppercorns

• 2 bay leaves

• 2 cardamom pods

• 2.5cm/1 in cinnamon stick

• 2.5ml/1/2 tsp black cumin seeds

• 5ml/1 tsp garam masala

• 2.5ml/1/2 tsp chili powder

• 5ml/1 tsp grated ginger root

• 2 cloves garlic, crushed

• 60ml/4 tbsp natural (plain) yoghurt

• 225g/8 oz basmati rice, soaked

• 75g/3 oz peas

• 600ml/1 pt water

• salt

• 50g/2 oz Paneer cubes, fried

• pinch of saffron strands

• few drops of food color

• 30ml/2 tbsp chopped nuts

• 2 tomatoes, sliced

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Method:

1. Heat half of the ghee and fry half of the onions with the whole spices for 1 minute. Stir in the garam masala, chili powder, ginger, garlic and yoghurt. Add the rice and peas and stir well. Pour in the water, and the salt, bring to the boil then simmer over a low heat for 10-15 minutes until the rice is tender. Remove from the heat and stir in the paneer. Divide the rice into 3 portions.

2. Sprinkle one with the saffron and different food colors over the other 2. Return the pan to a low heat, cover and cook for 5 minutes. Heat the remaining ghee and fry the remaining onion until golden. Remove the onion from the pan and reserve. Fry the nuts in the same ghee and reserve. Spoon the rice into a serving dish, sprinkle with onion and nuts and serve garnished with the tomatoes.