Tri-coloured Rice (Rangila Pulao)

Name: Tri-coloured Rice (Rangila Pulao)
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 400g Kohinoor Basmati rice, washed, soaked in enough cold water to cover for 30 minutes and drained; 2 tbsp sunflower oil; 90g onion, finely sliced; 2 cinnamon sticks; 4 cloves; 4 green cardamoms; salt to taste; a few drops of veggie red and green food colouring; 1 tomato, sliced

Serves: 4

Ready in: 15 to 30 mins

Know your nutrients

Calories

440 -

Fat

8.2g -

Saturates

1.1g -

Sugars

2.3g -

Salt

0.63g -

Protein

9.8g -

Carbs

79.9g -

Fibre

0.9g -

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Tri-coloured Rice (Rangila Pulao) Recipe: Veggie

Ingredients
Method

Ingredients:

400g Kohinoor Basmati rice, washed, soaked in enough cold water to cover for 30 minutes and drained
2 tbsp sunflower oil
90g onion, finely sliced
2 cinnamon sticks
4 cloves
4 green cardamoms
salt to taste
a few drops of veggie red and green food colouring
1 tomato, sliced

method:

Heat the oil in a pan, add the onions, cinnamon sticks, cloves and green cardamoms. Sauté until the onions are golden.
Add the drained rice and stir carefully, coating the rice grains with the oil.
Add 960ml of hot water and the salt. Stir well and bring to the boil. Reduce the heat to low, cover the pan and cook until the water is absorbed and the rice is tender and fluffy.
Remove the pan from the heat and take 120ml of cooked rice and mix with a couple of drops of the red food colouring. Take another 120ml of cooked rice and mix with a couple of drops of the green food colouring. Finally, arrange the three colours of rice in a bowl, using the carrot and tomato to decorate.

Print Recipe www.kohinoorfoods.co.uk