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.