Tri Colored Nutrela Pulao | How to make Tri Colored Nutrela Pulao

Name: Tri Colored Nutrela Pulao
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Ingredients: 1 cup Basmati Rice; 1 cup boiled nutrella; ½ cup boiled peas; ½ cup diced onions; 1 tsp cumin seeds; 2 Green Cardamoms; 2 black cardamoms; 4-5 cloves; 2 Bay Leaves; 1 tsp black pepper; 1 tsp Garam masala (I prefer Everest Royal Garam Masala); Ghee – 1 tbsp; For Tricolor; Garlic – Ginger paste 2 tsp; Butter – 1 tbsp; Orange color (Tomato puree) Use ‘desi tomatoes’ for rich orange color.; Farm fresh desi tomatoes – 6 Green color (Spinach puree); Fresh spinach leaves – 2 cups; For Potato Tikkas; Half boiled medium sized potatoes – 2; Tomato puree – 1 cup (Here I used, market bought puree); Finely chopped onions – ½ cup; Ginger garlic paste – 1 tsp; Green and yellow diced capsicums – 1 cup; Tandoor masala – 1 tsp; Coriander leaves – finely chopped – 1 tbsp; Toothpicks – 6; For Cumin Raita; Curd – 1 Cup; Powdered cumin – ½ tsp

By Kriti Singhal | 13th Aug 2016 |

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Tri Colored Nutrela Pulaoby Kriti Singhal

Prep Time
15
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Cook Time
15
mins
Serves
2
People

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About Tri Colored Nutrela Pulao Recipe

A perfect platter of freshly cooked tri-colored nutrella pulao infused with a blend of authentic Indian spices and served with delicious potato tikkas along with cumin raita!

Tri Colored Nutrela Pulao, a deliciously finger licking recipe to treat your family and friends. This recipe of Tri Colored Nutrela Pulao by Kriti Singhal will definitely help you in its preparation. The Tri Colored Nutrela Pulao can be prepared within 15 minutes. The time taken for cooking Tri Colored Nutrela Pulao is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Tri Colored Nutrela Pulao step by step. The detailed explanation makes Tri Colored Nutrela Pulao so simple and easy that even beginners can try it out. The recipe for Tri Colored Nutrela Pulao can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Tri Colored Nutrela Pulao from BetterButter.

Tri Colored Nutrela Pulao

Ingredients to make Tri Colored Nutrela Pulao

1 cup Basmati rice
1 cup boiled nutrella
½ cup boiled peas
½ cup diced onions
1 tsp cumin seeds
2 Green cardamoms
2 black cardamoms
4-5 cloves
2 bay leaves
1 tsp black pepper
1 tsp Garam masala (I prefer Everest Royal Garam masala)
ghee – 1 tbsp
For Tricolor
garlic – Ginger paste 2 tsp
butter – 1 tbsp
Orange color (Tomato puree) Use ‘desi tomatoes’ for rich orange color.
Farm fresh desi tomatoes – 6 Green color (Spinach puree)
Fresh spinach leaves – 2 cups
For potato Tikkas
Half boiled medium sized potatoes – 2
tomato puree – 1 cup (Here I used, market bought puree)
Finely chopped onions – ½ cup
Ginger garlic paste – 1 tsp
Green and yellow diced capsicums – 1 cup
Tandoor masala – 1 tsp
coriander leaves – finely chopped – 1 tbsp
Toothpicks – 6
For cumin Raita
curd – 1 Cup
Powdered cumin – ½ tsp
salt – According to taste
For garnishing
parsley

How to make Tri Colored Nutrela Pulao

Wash rice boil with 2 cups of water along with salt, green cardamoms, black cardamoms, bay leaf and cloves. Drain and keep it aside. Put nutrela and peas on boil with 2 cups of water. Then drain water and keep it aside.
Slit the tomatoes at bottom and put it on boil. Let it simmer for 10 mins. Drain the water and grind the tomatoes to a fine mixture. Boil 2 cups of water. Put spinach leaves for 2 mins. Drain the water. Wash it with chilled water.
In the meanwhile, take a wok. Heat oil. Put in the ginger-garlic paste. Put onions and fry till it's golden brown. Add in the tomato puree and fry it for 2 mins. Check the consistency. It should be thick enough to coat the potatoes.
Add tandoor masala and salt. Sprinkle coriander leaves! Now cut the half boiled potatoes in small pieces. Coat them with the puree mixture gently. Let it rest for 2 mins.
Put potatoes, diced capsicums into the tandoor, let it bake for 5 mins. Once done, arrange the same on the toothpicks, alternately with colorful capsicums.
Heat the pan. Put in some desi ghee. Add cumin seeds, maze, cinnamon stick and onions. Fry them for few seconds. Put in the nutrela and peas. Add black pepper and rice. Mix it well. Whole Rice is ready.
Heat the butter. Add in the ginger-garlic paste. Pour in the grounded tomato mixture, add salt, garam masala and fry it till the butter separates.
Put 1/3 of the already prepared rice over it. Sprinkle some salt. Fry it well. Beautifully colored orange rice is ready. Green color: Heat the butter. Add ginger garlic paste. Pour ground spinach mixture, add salt, garam masala and fry it lightly. Put 1/3 of the already prepared rice over it. Sprinkle some salt. Fry it well.
Take a rectangular white serving dish. Arrange a layer of white rice in the center. Now arrange a layer of orange rice at one end and green rice on other end. Now arrange the potato tikkas on one side of the rice vertically. Garnish each potato tikka with parsley leaf.