Five Color Pulao | Panchranga Pulao
Panchranga pulao or five color pulao is an easy to make, one pot meal perfect for busy weeknights!
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Servings
Ingredients
- 2 cups basmati rice
- 2 tablespoon ghee or oil
- 1 teaspoon 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 and ½ cups water
- Salt to taste
- Coriander leaves to garnish (optional)
- Plain yogurt or raita to serve (optional)
Instructions
- 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.
Notes
-If you are using fresh corn, add it along with the other veggies.
Nutrition
Serving: 1g | Calories: 295kcal | Carbohydrates: 42g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 211mg | Fiber: 4g | Sugar: 7g