Recipe: Tricolor Pulao Rice

Try out this special pulao on the occasion of Republic Day.


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
50g/2 oz Paneer cubes, fried
pinch of saffron strands
few drops of food color
30ml/2 tbsp chopped nuts
2 tomatoes, sliced


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.

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.

By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link