Rangoli pulao

l Rangoli Pulao

Serves: 04

Preparation Time: 40 Minutes

Difficulty: Easy

Rangoli pulao as name is colouful, but just plain pulao. There are two way to make it colourful (you can even chose to combine both methods)

Ingredients

• Basmati rice - 4 cups
• Refined oil - 4 table spoon
• Onion - 1 big sized
• Ginger - 1" size
• Garlic - 5 clove (individual unit of whole garlic is clove)
• cumin - 1 tea spoon
• Cinnamon stick - ½" sized stick
• Cloves - 6 no.
• Bay leaf - 1 leaf
• Peppercorn (whole) - 5 no.
• Garam masala powder - 2 table spoon
• Salt - as required
• Maggie stock cube (optional) - 1 cube
• Ghee - 4 tea spoon
• Coriander leaves - ¼ bunch
• Mint leaves (optional) - ¼ bunch
• Water - as required 

For garnish

Food colours - green, yellow and red

Curd (or fresh cream) - 6 Table spoon

Carrot - 1 no. (optional)

Beet root -  ½ no.

Preparation:

• Wash and soak rice
• Slice onion
• Grind ginger and garlic coarsely
• If using, Maggie stock cube boil it with water

Cooking:

• Heat oil in the cooker (or pan)
• Add all spices (cumin, cinnamon, cloves, Bay leaf, Pepper corns)
• Add ginger-garlic paste and fry
• Then add sliced onion and fry until it turns brown
• Add garam masala & salt and sauté
• Add water and let it boil
• Once water starts boiling, add rice and cook until done*

Post-cooking:

• Whip curd until smooth
• Divide it into 3 equal portions and mix each colour into it
• Take a ladle full of cooked pulao and mix with curd
• Add coloured rice  at randomly to rice, splitting with ladle
• Add chopped coriander leaves, mint leaves and ghee and mix gently

Notes:

• If using cooker, follow your regular water ratio and time
• Ensure to mix gently and carefully, the idea is to make rice colourful at randomly not completely 
• If using carrot and beet root, grate them to medium size strands and add to rice