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Rangila Pulao

Rangila Pulao


Tri-coloured rice


Prep Time45 minutes


  • 400 g basmati rice, washed, soaked in cold water for 30 minutes, drained,
  • 30 ml refined oil
  • 90 g onions, finely sliced
  • 2 cinnamon (dalchini) sticks
  • 4 cloves (laung)
  • 4 green cardamoms (choti elaichf)
  • 3 dr red and green food colouring
  • 1 carrot (gajar), sliced
  • 1 tomato, sliced


1. Heat the oil in a pan; add the onions, cinnamon sticks, cloves, and green cardamoms. Saute until the onions are golden brown.
2. Add the drained rice and stir carefully coating the rice grains with the oil.
3. Add 4 cups of hot water and the salt, Stir well and bring to the boil. Reduce heat to low, cover the pan and cook until the water is absorbed and the rice is tender and fluffy.
4. Remove the pan from the heat and take 0,5 cup of cooked rice and mix with bright red colour and mix another 0,5 cup of rice with some bright green colour. Arrange the rice in three different colours and garnish with tomato and carrot.