Meet my new favorite pulao- panchranga pulao. Indian style fragrant rice adorned with five different colored vegetables. In Hindi, panchranga literally translates to five colors. What a fabulous name for pulao!
Years ago, long before I had kids, spending hours in the kitchen cooking and experimenting elaborate meals really made me happy. But these days, “fast prep” is my motto in the kitchen.
It’s no surprise, in the course of time, I’ve also learned to use time wisely, and bring out sophisticated meals without sacrificing my precious family time.
This five color or panchranga pulao is, without a doubt, a fabulous way to end a busy day, and I’ve to say I’m totally loving it. As a family favorite, it has found a top spot in our weekly menu plan. And it’s great for those days when you want to add some extra deliciousness to the dinner table without much effort.
Now that you’ve got so many amazing reasons to make this one pot meal, let’s go and give it a try!
Here are all the ingredients for this pulao. For the five colors, I chose red bell peppers (capsicums), carrot, green beans, cauliflower and corn. Basmati rice, the key ingredient of this pulao is soaked for about 20 minutes. Then drain and set aside.
You’ll need a heavy bottomed pan to make this pulao. Heat ghee or oil. Fry the dry spices – cardamom, cloves and bay leaves. Add onions (red or brown), and fry until soft. Add the bell peppers (capsicum), beans, carrot and cauliflower. If you are using fresh corn, add it now. Fry for 2 minutes.
Add rice and fry for a minute. Add 3 1/2 cups water and enough salt. Cover with lid. Bring to the boil over high heat. Simmer for 3-4 minutes or until rice is cooked (over medium heat).
Add frozen corn. Cook for a minute over low heat. Remove from heat. Stand for 5 minutes.
- 2 cups basmati rice
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 3-4 green cardamom, split
- 3-4 cloves
- 2 dried bay leaves
- 2 medium red (or brown) onions, chopped (I used red onions)
- 8-10 green beans, chopped
- 1 large carrot, chopped
- 1 cup cauliflower florets
- 1 medium red capsicum, chopped
- 1 cup frozen corn
- 3 ½ cups water
- Salt to taste
- Coriander leaves, to garnish (optional)
- Plain yogurt or raita, to serve (optional)
- Rinse rice under cold running water. Soak rice in water for 20 minutes. Drain. Set aside.
- Heat ghee or oil in a saucepan over medium-high heat. Splutter cumin seeds. Add cardamoms, cloves and bay leaves. Stir fry for a minute.
- Add onions, and sauté, stirring occasionally, for 2-3 minutes or until they become soft and translucent. Add green beans, carrots, cauliflower and red capsicum. Saute, stirring occasionally, for 2 minutes.
- Add rice and fry for a minute. Stir in 31/2 cups water. Add enough salt. Cover with a lid, increase heat to high, and bring to the boil. Now reduce heat to medium and cook for 3-4 minutes or until the water is absorbed and rice is cooked.
- Add frozen corn. Reduce heat to low. Cook, covered, for another minute or two. Remove from heat, and stand for 5 minutes.
Like this recipe? Check out other pulao recipes: