TriColor Pulao | Independence Day Food in India

On August 15th, to celebrate Independence Day, I decided to cook a special dish—TriColor Pulao. This vibrant rice dish, perfectly captures the colors of the Indian flag. It was not just about making a meal but honoring our nation's rich heritage and freedom. The aroma of the spices, the freshness of the ingredients, and the beautiful presentation made it a festive and meaningful choice for the occasion. Cooking this TriColor Pulao was my way of celebrating and reflecting on India's journey to independence. I have used food colors for green and orange, if you do not like food colors, try spinach and saffron for color.

Ingredients

1 cup basmati rice

3 tbsp ghee

1 tsp Ginger, Garlic paste

3-4 Green Chillies

1 tps Garam masala

1 dried bay leaf

1 Capsicum

2 small carrots, sliced

½ cup frozen green peas, thawed

½ cup frozen corn, boiled

1 large onion, finely chopped

2 cups water

7-8 cashew nuts, fried in ghee, to garnish (optional)

Food color green & orange

Lemon

Salt to taste

Instructions:

Soak basmati rice in cold water for 30 minutes, then drain and cook until completely done. Set aside.
In a deep pan, heat ghee and add garam masala and bay leaves. Sauté briefly.
Add finely chopped onions, ginger-garlic paste, and slit green chilies, cooking until the onions are translucent. Stir in carrots, capsicum, and boiled corn, cooking for another 2-3 minutes.
Season with salt and a squeeze of lemon juice.
Divide the cooked rice into two bowls, adding green food coloring to one and orange food coloring to the other. Gently mix the colored rice with the white rice and cooked veggies.

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