Basmati rice Saffron strands Spinach puree Tomato puree Ghee or oil Cumin seeds Whole spices (cinnamon, cloves, cardamom) Salt to taste
Cook basmati rice and divide it into three portions. Mix saffron strands with warm milk for the orange layer. Sauté cumin seeds and whole spices in ghee/oil.
Add the tomato puree and cook for a few minutes for the red layer. Blanch spinach, blend and cook with some ghee/oil for the green layer. Layer the three rice portions in a serving dish: saffron, white, and spinach. Serve the colorful tricolor pulao with raita or yogurt.