Tri Colour Palav

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly under running water until the water runs clear.
2. Heat 1/2 cup of ghee or oil in a large pot over medium heat.
3. Add 4 teaspoons of cumin seeds
4. 10 cloves
5. 10 cardamom pods, and 5 cinnamon sticks. Sauté until aromatic.
6. Add 5 finely chopped onions and sauté until golden brown.
7. Divide the mixture into three equal parts in separate bowls for the tri-color layers.
8. For the orange layer: Add 2 cups of grated carrots and 2 teaspoons of red chili powder to one part. Cook for 5 minutes.
9. For the white layer: Keep one part as is or add 1 cup of paneer cubes for texture.
10. For the green layer: Add 2 cups of finely chopped spinach and 2 teaspoons of green chili paste to the third part. Cook for 5 minutes.
11. Cook the rinsed rice in 20 cups of water with a pinch of salt until 80% done. Drain excess water.
12. Layer the rice in the pot: first the orange mixture with 1/3 of the rice, then the white mixture with 1/3 rice, and finally the green mixture with the remaining rice.
13. Cover and cook on low heat for 15 minutes to allow flavors to meld.
14. Garnish with chopped coriander leaves and fried cashews before serving.