Tri-color Pulav
Ingredients:
- basmati rice 1 1/2 cup
- salt as required
- ghee 3 or 4 tbsp
- cooked diced french beans 1/4 cup
- cooked peas 1/4 cup
- grated carrots 1/2 cup
- onions 2 cut lengthwise
- cauliflower 1 cooked
- tomato sauce 1 tbsp
- tomato 1 diced
- coconut extract 1 cup
- water 1 cup
- tomato juice 1/2 cup
For green layer:
Grind together:
coriander leaves 1/2 bunch
mint leaves 1/2 bunch
grated coconut 2 tbsp
ginger small piece
green chillies 3
cumin seeds 1/4 tsp
salt as required
grind into smooth paste and mix juice of half a lemon to this
Method:
Wash and soak 1 cup of rice separately. And 1/2 cup of rice separately. Pour 1 cup of coconut extract and one cup of water to the first one. To half cup of rice, mix half cup of tomato juice and half cup of water. Pressure cook both, in separate containers for 15 minutes. Remove from fire
and cool both thoroughly and separate the grains. Divide the white cooked rice equally into 2 portions. To one portion of the cooked rice mix green chutney with enough salt and ghee. Add cooked peas and beans. Keep separately. To the second portion of the white rice, mix fried onions, cauliflower,
salt and ghee which is spluttered with cumin seeds. Mix little pepper powder also. To the red colored rice mix grated carrots, fried tomatoes, sauce, salt and little chilli powder. Take a medium sized vessel and apply ghee or oil liberally inside, taking care to grease sides also. First arrange green layer
and then white layer and sprinkle little thick beaten curds on top. Carefully arrange the red layer on top of that. Press firmly and steam in a pressure cookery for 7 to 10 minutes. Invert carefully on a serving plate. Decorate top with fried onion rings and cashewnuts. This rice can be baked in a hot oven for
10 minutes, covered with aluminium foil.