Thursday, October 28, 2010

Panchranga Pulao

This was made for a quickie lunch and also another one dish meal. As the name suggests panchranga ( 5 coloured ) pulao, it has veggies of different colours. This recipe is adapted from Sanjeev Kapoors Panchranga pulao. I avoided the capsicum as that is a big no no for my DH and replaced it with corn. Carrots, corn, beans, peas and cauliflower provided the pretty colours.

Here's the recipe:

PanchRanga Pulao

Basmati Rice - 2 cups

Corn - 1/2 cob (after microwaving for 2 minutes )

French Beans - 8 ( cut in to 1/2" pcs )

Carrot - 1 medium sized ( cut into 1/2 "pcs )

Cauliflower - 1/2 medium sized (separate into small florets )

Green Peas - 1/4 cup

Onions - 2 sliced thinly

Green chillies - 1 slit lengthwise

Ginger Garlic Paste - 1 tsp

Ghee - 3 tblsp

cinnamon - 1 " stick

Cardamom - 4

Cloves - 4

Peppercorns - 8

Bay Leaves - 2

Cumin Seeds - 1 tsp

Salt - to taste

cashewnuts, coriander leaves for Garnish


Wash and soak rice for half an hour.

Heat some oil and fry quarter of the onions and cashewnuts for the garnish and keep aside.

Heat the ghee in which you plan to cook the rice and add all the spices and fry.

Add the remaining onions and ginger garlic paste and saute till translucent.

Add all the vegetables and green chilly and cook for a minute.

Add the soaked and drained rice and stir gently for a minute.

Add in four cups of water and salt and cook covered in medium heat till all the water is absorbed.

Mix and garnish with fried onions, cashewnuts and corinader leaves.

Serve with Raita, Papad and any non-veg curry or paneer curry.



  1. Yumm!....Who doesn't like capsicum?!!

  2. I tried this recipe yesterday for a Diwali Potluck and came out very well! Yummmm...