Tri-Colored Veg Pulao Recipe By Vinita Mathur

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Ingredients for Tri-Colored Veg Pulao

3 Cup Bahar Basmati Rice

1 Select Baby Carrot

3 Tablespoons DEEP COW GHEE 100%PURE

1 Tablespoons ASLI CUMIN SEEDS

6 Select CURRY LEAVES

25 Select DEEP CASHEWS WHOLE

2 Select ONIONS RED

2 Select DEEP GREEN CHILLIES

1 Tablespoons turmeric powder

1 Tablespoons Tata Salt Lite

1 Select Durvesh Bay Leaves

2 Select DEEP CLOVES

1 Select Star Aniseed

1 Select DEEP CINNAMON STICK

15 Select JIVA ORGANIC BLACK PEPPER WHOLE

1 Select Garlic Fresh

1 Select DEEP GINGER WHOLE

1 Cup BUNCH SPINACH

1 Cup PEAS - DEEP GREEN PEAS

2 Select Garlic Clove

What is the Origin of Tri-Colored Veg Pulao?

The Vegetable pulao recipe finds its roots in parts of ancient Persia and other neighboring countries. The deliciousness of the dish gained eminence, and India couldn't stop savoring it. Spread like wildfire, the popularity of Veg Pulao has certainly increased worldwide, making it an all-time favorite lunch. The recipe is an excellent source of fiber and nutrition from vegetables, making it an absolute choice of meal for health and taste. Have on your apron as I guide you to making a perfect home-style tri-colored Veg Pulao to spruce your Republic Day lunchtime with your food-loving friends and fam. For an easy and quick cooking time, I prepare carrot rice for the orange color, jeera rice for the white, and spinach (palak) rice for the green color.

What are the Health Benefits of Tri-Colored Veg Pulao?

Tri-colored or tiranga pulao is a rich source of fiber that maintains your digestive health. It contains healthy carbohydrates and aids in smooth digestion.
The dish contains Vitamin A and beta-carotene known to improve eye and skin health. Vitamin A is also known to find inflammation and fights against free radicals.
Veg Pulao can keep you full for hours, thereby supporting weight management.
Veg Pulao is known to enhance mood and bring you instant energy. Nutritionists suggest that the recipe reduces stress and replaces your junk food cravings.

Preparation Method for Tri-Colored Veg Pulao Recipe

Step 1:

Add a tablespoon of ghee to a wide pan.

Step 2:

Once the ghee is hot enough, add cumin seeds and curry leaves. Allow them to splutter. Furthermore, add cashews and fry them until golden brown.

Step 3:

Add chopped onions and green chilies to the pan. Fry them until the aroma evolves.

Step 4:

Add grated carrot to the above mix and fry for a minute until they shrink & change color.

Step 5:

Add turmeric powder and salt to taste. Stir well.

Step 6:

Add cooked rice and salt to the above mix and mix well without mashing or breaking the rice grains.

Step 7:

Your orange-colored rice is ready!

Step 8:

Add a tablespoon of ghee to a wide pan.

Step 9:

Once the ghee is hot enough, add cumin seeds and curry leaves. Allow them to splutter. Furthermore, add bay leaf, cardamom, cloves, star anise, cinnamon stick, and black pepper. Saute till the aroma evolves.

Step 10:

Add cashews and fry them until golden brown.

Step 11:

Once cashews are fried well, add sliced onions, ginger, and garlic and sautee until the strong aroma disappears.

Step 12:

Add cooked rice and salt to the above mix and mix well without mashing or breaking the rice grains.

Step 13:

Your white-colored rice is ready!

Step 14:

Add a tablespoon of ghee to a wide pan.

Step 15:

Add finely chopped onions and green chilies. Saute till they are cooked well.

Step 16:

Add finely chopped spinach leaves and fry for a minute until they shrink and turn dark in color.

Step 17:

Once the spinach leaves are cooked, add peas and fry them well until they turn fork-tender.

Step 18:

Add cooked rice and salt to the above mix and mix well without mashing or breaking the rice grains.

Step 19:

Your green-colored rice is ready!

Nutrition

The below values are approximate based on one serving size and may differ based on an individual's diet.

Calories : 36

Total Carbohydrates : 64 g

Total Fat : 4 g

Dietary Fiber : 2 g

Sodium : 680 mg

Protein : 8 g

Note & Pro Cooking Tips

Pro Tips

Use Basmati rice for fluffy and long rice grains. Basmati rice is India's most popular premium-quality rice and tastes best when used to cook Pulao or Biriyani.
You can add more veggies to enhance the taste of your tiranga pulao. I have used limited veggies so the color can appear more vibrant and clear.
In carrot pulao, you can add sugar to make sweet-tasting veg rice. Kids love it, and it can be a healthy replacement for junk desserts.
Use baby spinach in palak rice for a delicious pulao. Baby spinach is nutrient-dense and pest-free as compared to bigger leaves.