By Akshara
August 15, 2026
Celebrate the Independence Day 2026 weekend with a visually striking tricolour pulao. This festive rice dish layers fragrant basmati with natural vegetable purees to create a beautiful presentation without artificial colours. Spinach and coriander provide a deep green base, while tomato and carrot yield a bright orange top layer. Infused with whole spices and pure ghee, this flavourful pulao serves as an impressive centrepiece for your holiday lunch spread.
1.5 cups basmati rice, washed and soaked 1/2 cup fresh spinach puree 1/2 cup fresh tomato puree 1/4 cup green peas, boiled 1/4 cup carrots, finely diced 3 tablespoons pure ghee 1 teaspoon cumin seeds Salt to taste
Divide the soaked basmati rice into three equal portions and cook each batch separately in boiling water until tender.
Heat one tablespoon of ghee in a pan, toss the first batch of cooked rice with the spinach puree and boiled peas, and set aside.
Heat another tablespoon of ghee in a separate pan, mix the second batch of rice with the tomato puree and diced carrots, and cook until the excess moisture evaporates.
Layer the green rice, plain white rice, and orange rice carefully in a clear glass serving bowl to display the distinct tricolour effect.