RAINBOW DELIGHT - INDIAN

Ingredients

2 cups basmati rice
4 tbsps. thick curds
1 tbsp. ginger-garlic paste
2 large onions
3 or 4 sticks of cinnamon
4 cardamoms
6 cloves
1/2 cup of chopped cashewnuts
3 tbsps. ghee
salt to taste
a few drops of red, green and yellow food colours

Method

Wash and soak the rice in water for about 20 minutes.
In the meanwhile heat ghee in a handi and fry the spices
lightly. Then put the finely sliced onions and fry to a
golden brown. Add the ginger-garlic paste along with
the curds. Fry till nice and brown. Now put in the
drained rice and the chopped cashewnuts. Add 4 cups of
water and salt to taste. Cook till done.

To Serve

Spread the pulao in a large serving dish. Make small dents
with a teaspoon in rice here and there, and put in a few
drops of the food colours in them. Lightly toss with a
fork to give a rainbow effect. Serve with some green
coriander chutney.