Rangila Pulao (Tri-coloured rice)

Rangila Pulao (Tri-coloured rice)

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Servings: 4
Calories: 456


  • 14 oz Rice Basmati, washed, soaked in cold water for 30 minutes, drained
  • 2 tbsp Vegetable oil
  • 3 oz Onions finely sliced
  • 2 Cinnamon dalchini, 2 inch sticks
  • 4 Cloves laung
  • 4 Green cardamom choti elaichi
  • Salt to taste
  • a few drops Red and green food colouring
  • 1 Carrot gajar, sliced
  • 1 Tomato sliced


  • Heat the oil in a pan; add onions, cinnamon sticks, cloves, and green cardamom. Saute until the onions are golden brown.
  • Add the drained rice and stir carefully coating the rice grains with the oil.
  • Add 4 cups 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.
  • Remove the pan from the heat and take 1/2 cup of cooked rice and mix with bright red colour and mix another 1/2 cup of rice with some bright green colour. Arrange the rice in three different colours and garnish with tomato and carrot.
Calories: 456 kcal
Carbohydrates: 87 g
Protein: 8 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 21 mg
Potassium: 307 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 2811 IU
Vitamin C: 7 mg
Calcium: 72 mg
Iron: 2 mg
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