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Tri Color Pulao
Contributed by Ambreen Imran (Lahore)

Ingredients

 
- 1 1/2 cups rice
- 2 onions cut in rings
- 1/2 cup tomato juice
- 1tbsp tomato sauce
- 1 cup coconut extract
- 1 diced tomato
- 1/4 cup diced & cooked french beans
- 1/4 cup cooked peas &  cauliflower
- 1 cupwater
- 1 cup beaten yogurt
- salt & pepper to taste

GRIND TO PASTE
green chillies
mint
coriander
grated coconut
ginger
cumminseed
1/2 juice of lemon

RED RICE
Wash, soak and drain half a cup of rice. Bring to boil with half a cup of tomato juice and half a cup of water. Remove and cool thoroughly. Lightly fry the diced tomatoes with salt and chillipowder. Add sauce and grated carrots. Gently mix the above rice and keep aside.


WHITE RICE
Wash, soak and drain 1/2 cup of rice. Bring to boil with one cup of coconut extract and one cup of water. Remove and divide it into two portions and leave to cool.Heat ghee, splutter cumminseeds, and then fry onions and cooked cauliflower. Add to this one portion of the white rice. Sprinkle salt, pepper and keep aside.

GREEN RICE
To the second portion of the white rice, mix the ground green paste with salt,ghee, cooked beans and peas and keep aside.
Grease a medium sized pan. Arrange the green layer first. Follow up with the white layer. Sprinkle well beaten yogurt. Now arrange carefully on top, the red layer. Bake in a hot oven for 15 mts. Invert carefully on a plate and garnish with fried onion rings.