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09 December 2012,23:03 by
V.Chitralekha

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TRICOLOR PULAO

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a wok, or large pan over a medium heat and fry the cumin seeds until it splutter.
  • Add the bay leaves, cardamoms and cloves, and fry gently stirring from time to time.
  • Add the onion and fry until lightly browned. Stir in the diced carrot and cook, for at least 5 minutes.
  • Drain the soaked basmati rice and add to the mixture in the pan. Stir well to mix. Add the peas, corn and fried cashew nuts.
  • Add water and the ground cumin, stir in salt to taste. Bring to the boil, cover and simmer until all the water is absorbed.
  • Leave to stand, covered, before serving. Transfer to a warmed dish and serve.

INGREDIENTS

  • 250 grams basmati rice, soaked for 20 mins 
  • 1 onion, finely chopped 
  • 1 carrot, finely diced 
  • 50 grams frozen peas, thawed
  • 50 grams frozen corn, thawed
  • 50 grams cashew nuts, lightly fried
  • 450 ml water
  • ¼ teaspoon ground cumin
  • ½ teaspoon cumin seeds
  • 3 dried bay leaves 
  • 4 green cardamom pods 
  • 4 cloves
  • 2 tablespoon Cooking oil
  • Salt

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