Rice
Tiranga Pulao - Carrot Cashew nut Peas Pulao
A tri colored pulao inspired by the three colors of the Indian National flag Orange, White and Green!! This Pulao is super quick to make and goes perfect with any Indian gravies of your choice. It tastes so good on its own too.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4 people
- Total
- 20 min
Ingredients
- 1 cupBasmati Rice
- 1 and 3/4th cupHot water
- 1 tspCumin ( zeera)
- 4Green Cardamom (Hari Elaichi)
- 1Green Chilli
- 1Black Cardamom (Badi Elaichi)
- 1Bay leaf (Tej Patta)
- 1/4 inch pieceCinnamon (Dalchini)
- 1/4 cupCashew Nuts (Kaju)
- 1/4 cupGreen Peas
- 1/4 cupCarrot
- 2 tbsp ghee + 3 tsp oilOil and ghee
Method
- Step 1
Wash and drain the rice.
- Step 2
Heat 1 and 3/4 th cup of water in a pan ( it may vary on the type of rice you use)
- Step 3
Simultaneously in a Pressure cooker pan heat oil and ghee.
- Step 4
Once oil is hot add the cumin seeds and let them crackle
- Step 5
Add the green chilli and saute.
- Step 6
Add the whole garam masala i.e. cardamom, black cardamom, bay leaf and cinnamon and sauté.
- Step 7
Add the carrot , cashew nuts and green peas and saute for 2 mins.
- Step 8
Add the washed and drained rice, mix and sauté well for a minute.
- Step 9
Add hot water and mix well.
- Step 10
Add salt to taste.
- Step 11
Cover the Pressure cooker pan and cook until one whistle on medium heat.
- Step 12
Open the cooker only when it completely cools down.
- Step 13
Mix thoroughly before serving.
- Step 14
Garnish with sautéed carrots, green peas and cashew nuts.
