Cooking time- 20-30 minutes
Serves- 1-2 people
250 gms or 3 cups cooked basmati rice- partitioned into three portions
½ cup chopped onions
Oil/ghee -3-4 teaspoons
2 cardamom pods
2 bay leaves
Tomato puree- ½ a cup
Coriander mint paste- 2 tablespoons
¼ teaspoon of turmeric powder
Garam masala ½ spoon
Salt to taste
In a pan, add one tablespoon of ghee/oil, and once it is hot, sputter jeera, 2 cardamom pods, 3
cloves, and 2 bay leaves. In a minute, add one cup of cooked basmati rice, add salt, toss for a minute,
remove and keep aside. In the same pan, once again add ghee/oil add the jeera, and once it sputters
add the chopped onions. Allow the onions to brown up for a minute. Now add the tomato puree,
add turmeric powder, and garam masala. Close the pan and allow this to simmer for five minutes.
Now add the second bowl of cooked rice, add salt and toss for a bit. Now to the third portion of rice,
add the green chutney or mint coriander paste, add the salt and toss it up for a minute. Take a
bigger bowl, now layer in the order of tomato pulao, jeera pulao, and the mint-coriander pulao. Take
a plate, and put this bowl upside down carefully. Remove the bowl to find the wonderful healthy
tricolored pulao ready to be served.
1) If you want a little spice, add green chilli while grinding your coriander-mint chutney.
2) Likewise you may also add a pinch of red chilli powder to your tomato paste while it cooks.