Colourful, wholesome, and aromatic Tricolour Veggie Pulao is a delightful one-pot meal for every occasion.

Tricolour Veggie Pulao is a vibrant rice dish made with fragrant basmati rice, colourful vegetables, and aromatic whole spices. Inspired by the colours of the Indian tricolour, this wholesome recipe is perfect for festive celebrations, family lunches, lunch boxes, or everyday meals. Light yet satisfying, it pairs beautifully with raita, pickle, papad, or your favourite curry.

Prepared using Freedom Refined Sunflower Oil, Tricolour Veggie Pulao cooks to perfection with fluffy, separate grains and perfectly sautéed vegetables. The light texture of the oil enhances the natural flavours of the spices and vegetables, delivering a delicious, wholesome, and restaurant-style pulao every time.

Ingredients

  • 1 cup basmati rice
  • 3 tbsp Freedom Refined Sunflower Oil (or ghee)
  • ½ tsp cumin seeds
  • ⅓ tsp ground cumin
  • 2 green cardamom pods, crushed
  • 1 dried bay leaf
  • 4 cloves
  • 2 small carrots, sliced
  • ½ cup frozen green peas, thawed
  • ½ cup frozen corn, thawed
  • 1 large onion, finely chopped
  • 2 cups water
  • 7–8 cashew nuts, fried (optional, for garnish)
  • Salt to taste

Method

  • Garnish with fried cashew nuts and serve hot with raita, papad, or pickle.
  • Wash and soak the basmati rice in cold water for 30 minutes. Drain and keep aside.
  • Heat Freedom Refined Sunflower Oil in a deep pan. Add cumin seeds and let them splutter.
  • Add the crushed cardamom, cloves, and bay leaf. Sauté until aromatic.
  • Add the chopped onions and cook until translucent.
  • Stir in the sliced carrots and sauté for 2–3 minutes.
  • Add the soaked basmati rice and mix gently with the vegetables and spices.
  • Pour in 2 cups of water. Add salt and ground cumin, then mix well.
  • Cover and cook on high heat until it starts boiling. Reduce the heat and simmer until the rice is nearly cooked.
  • Add the green peas and sweet corn, cover again, and cook until the rice is tender and the vegetables are cooked.
  • Switch off the heat and let the pulao rest for 10 minutes.

Fluffy, colourful, and full of flavour, your Tricolour Veggie Pulao is ready to serve. Enjoy it hot with raita, pickle, or papad for a wholesome meal!