Look inside for the detailed recipe and video.Panchranga pulao is a fragrant rice pulao in which assorted vegetables and aromatic spices are cooked with long grain basmati rice. This one-pot rice dish is delicious, healthy, super-quick and easy to prepare. It is an excellent and complete meal on its own, or you can pair it with raita (an Indian yoghurt dish) or any curry; it will taste amazing. Pulao, also called by various names such as pilaf, pilau or pulav, is one of India's easiest common rice dishes. This pulao is prepared with five varieties of different coloured vegetables that bring lovely colour to the dish. This delicious fragrant pulao not only goes well for a regular or special meal, but it is also great to pack in office or school lunch boxes.
Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Prestige Omega Deluxe Granite Kadai
- Borosil Glass Mixing Bowl
Ingredients
- 1 cup Rice
- 2 tbsp Ghee (Clarified Butter)
- 2 Bay Leaf
- 2 Cardamom
- 1 Black Cardamom
- 1 tsp Caraway Seeds (Kala Jeera)
- 2 small sticks Cinnamon
- 4 Clove
- ¾ tsp Black Peppercorn (optional)
- ¼ cup Onion finely chopped
- 1 cup Cauliflower Florets
- ¼ cup Green Peas shelled
- ¼ cup Capsicum
- ¼ cup Yellow Bell Pepper
- ¼ cup Carrot diced
- Salt to taste
- 2 cups Water
Video
Instructions
- Clean and rinse the rise 2-3 times with clean water. Soak the rice for half an hour (long grain basmati rice is used in the recipe, however you can use rice variety to make this pulao).
- Heat ghee in a thick bottomed pan or kadhai. Add caraway seeds, black cardamom, cardamom, cloves, cinnamon, bay leaves and black peppercorns. Stir-fry briefly and let it crackle.
- Add finely chopped onions and stir it well. Cook for 2-3 minutes until the onion turns translucent. Add cauliflower florets and carrots and cook it for 2-3 minutes. Add green peas and mix it well. Cook the peas for a minute.
- Drain and add the soaked rice and stir fry for a couple of minutes. Add capsicum and bell pepper and mix it well. Stir in 2 cups of water, salt to taste and bring it to a boil. Cover the lid, cook it on medium heat for 3-4 minutes, then reduce the flame to low. Cover and cook for 12-15 minutes until all the water is absorbed and the rice and vegetables are cooked.
- Turn off the flame and gently stir the pulao. Cover and keep it aside for 10 minutes.
- Serve hot pulao and enjoy it with raita or curry.
Nutrition
Calories: 274kcalCarbohydrates: 46gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 24mgPotassium: 274mgFiber: 4gSugar: 2gVitamin A: 1731IUVitamin C: 46mgCalcium: 63mgIron: 1mg
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