Five Colour Pretty Indian Pulao(Pilaf)

READY IN: 1hr 15mins
Recipe by Charishma_Ramchanda

This is a treat! It's colourful, flavourful and wonderful served hot. To me, it is a meal by itself. This is from Chef Sanjeev Kapoor.

Top Review by CocoaVan

I really liked this recipe because of the variety of colors & veggies. It has a wonderful aroma! I really appreciate your comments about the spices, tinala. Keeping what you said in mind, I used 12 green cardamom pods, 6 bay leaves, 12 cloves, and 2 cinnamon sticks (each approx 3 1/2 " long). I also used 1 tsp ground cumin instead of seed and 3/4 tsp ground peppercorns. When the rice and veggies were almost cooked (Step 16), I tasted the pilaf several times and decided it needed more spices. I then added ground cinnamon, cloves, cardamom, cumin, and curry powder. Next time I make this I will double all the spices and use only ground spices(except for the bay leaves). I will also add 1 tsp. curry powder. Thanks for a great recipe!

Ingredients Nutrition


  1. Soak rice in 4 cups of water for 30 minutes.
  2. Drain.
  3. Heat ghee or oil in a skillet on medium flame.
  4. Add cinnamon, cardamom, cloves, whole black peppercorns, bay leaves and cumin seeds.
  5. Stir-fry briefly.
  6. Add onions.
  7. Saute for 3 minutes or until translucent.
  8. Add carrots, French beans, cauliflower and greenpeas.
  9. Cook for a minute, stirring continuosly.
  10. Add 3 1/4 cups of water and salt to taste.
  11. Cook till the water starts boiling.
  12. Stir in the rice.
  13. Cook, uncovered, on medium flame, for 4 minutes or until all the water is absorbed.
  14. Stir in the bell pepper and reduce heat to medium.
  15. Cover with a lid.
  16. Cook for 8 minutes or until the rice and veggies are cooked.
  17. Remove from heat.
  18. Allow to stand for 5 minutes before serving.

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