For the plain rice

Wash and soak the rice for 15 minutes. Add rice in a slow cooker or pan along with water. Turn off flame once the rice is cooked and keep aside.

For the Tomato and Carrot Rice

In a pan add 1 tablespoon of ghee with ¼ teaspoon cumin seeds. Add the pepper and tomato puree. Once the tomato is cooked, add the grated carrot and Sauté for a while. Add ½ cup of the cooked rice and salt, then mix well.

Grease a mould with ghee and add the orange coloured rice and press down with a bowl.

For the Coconut Rice

In a pan add 1 tbsp ghee, cumin seeds, cardamom, bay leaf, cloves, cinnamon and star anise. Saute till the aroma wafts in the air and add the ½ cup boiled rice with salt and coconut. Turn off the flame and mix well. Add this coconut tice to the orange rice in the mould and press down.

For the peas mint-coriander Rice

For the green layer take a pan and add the ghee and cumin. Now add the green paste made with mint-coriander and green chillies. Add the green peas, and salt and sauté till the mixture is smooth. Add ½ cup of the cooked rice and mix nicely.

Finally, add these peas and mint-coriander rice to the coconut rice and tomato rice in the mould. Press Down and leave for a couple of minutes.

Gently unmould on a serving platter and lo and behold your Flavourful Tri-coloured rice | Tiranga Pulao is resplendent in all its glory. For the charkha add an onion ring. Serve with raita of your choice.

Another variant for layering it is very easy. Just take a rectangle platter and spread the rice in layers-orange first, then white and then green. Place a lemon ring on the coconut rice in place of the wheel or charkha.

Isn’t this Flavourful Tri-coloured rice | Tiranga Pulao a gourmet’s delight?