Tri-Color Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under cold water until the water runs clear.
2. Heat 1 cup of ghee in a large pot over medium heat.
3. Add 4 tsp cumin seeds
4. 10 cloves
5. 10 cardamom pods, and 5 cinnamon sticks. Sauté until aromatic (about 1-2 minutes).
6. Divide the mixture into three equal parts in separate pots or sections for the tri-color effect.
7. For the orange layer: Add 2 cups grated carrots and 2 tsp turmeric powder to one part. Sauté for 5 minutes, then add 3.3 cups of rinsed rice and 5 cups water. Cook until rice is done.
8. For the white layer: Add 2 cups coconut milk to the second part, then add 3.3 cups of rinsed rice and 5 cups water. Cook until rice is done.
9. For the green layer: Add 2 cups spinach puree and 1 cup green peas to the third part. Sauté for 5 minutes, then add 3.3 cups of rinsed rice and 5 cups water. Cook until rice is done.
10. Layer the three colored rice mixtures in a serving dish or serve separately.
11. Garnish with 2 cups chopped coriander leaves and 1 cup fried cashews before serving.