Rainbow Pulav | How to make Rainbow Pulav

By Ruksar Khan  |  7th Oct 2016  |  
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  • Rainbow Pulav, How to make Rainbow Pulav
Rainbow Pulavby Ruksar Khan
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

10

0

About Rainbow Pulav Recipe

Meat pulav wid indian masalas and colours.

Rainbow Pulav is a delicious dish which is enjoyed by the people of every age group. The recipe by Ruksar Khan teaches how to make Rainbow Pulav step by step in detail. This makes it easy to cook Rainbow Pulav in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Rainbow Pulav at home. This amazing and mouthwatering Rainbow Pulav takes 30 minutes for the preparation and 60 minutes for cooking. The aroma of this Rainbow Pulav is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Rainbow Pulav is a good option for you. The flavour of Rainbow Pulav is palatable and you will enjoy each and every bite of this. Try this Rainbow Pulav and impress your family and friends.

Rainbow Pulav

Ingredients to make Rainbow Pulav

  • Meat : 2 kgs
  • rice : 1 1/4 kgs
  • oil as required
  • ghee (Desi/Dalda) 3-4 small tblspn
  • Akkha G.M : As Required
  • potatoes : 2-3
  • onion : 5-6
  • G.G paste : 3-4 scoops
  • green chilly : as required
  • dhania powder : 3-4 tspn
  • G.M powder : 1 tspn
  • salt to taste
  • tomato : 3-4
  • yoghurt : 2 tbsp
  • Food colour : Green, Yellow & Orange
  • Dry fruits : Golden Browned as required
  • coriander leaves as required

How to make Rainbow Pulav

  1. Heat 1 tbsp oil in a wok & fry the potatoes & dry fruits & keep aside.
  2. Now, add the remaining oil & add the akkha garam masalas (zeera, dalchini, laung, kaali mirch, badi & choti elaichi, javitri, phool, tez patta). After 2 seconds add onion sliced.
  3. When the onion becomes golden, add the ginger garlic paste, green chillies & dhania & garam masala powder & salt, saute them for a while.
  4. Now add the meat in it & let it get done on slow flame.
  5. When the meat gets tender or almost done then add tomatoes, potatoes & yoghurt.
  6. Let them simmer. When the meat & potatoes are done, add water as required & let the water boil.
  7. Till then wash the rice. Then as the water boils, add the rice & also add some dry red chillies & roasted dry fruits into the wok; adjust the salt in it.
  8. Now when the water evaporates, just before keeping our pulav on dum, add ghee & colour & some dry fruits for decoration over it.
  9. Keep the pulav on dum by covering the lid of it with a cotton cloth so that our pulav gets properly done. Switch the flame off after 15-20 mins.
  10. Serve hot wid yoghurt or lemon salad (kachumbar).

My Tip:

Do not saute the masala too much as it can spoil the colour of your pulav.

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