Tri-colour Pulao

I have seen this pulao at many restaurants and many recipe books. Some call it Tri-colour pulao and some name it panchranga pulao, though the vegetables and ingredients used are the same. So, I was wondering what to name this pulao...If it is Panchranga Pulao which means 5 coloured rice..I couldn't count five colours. Like if you notice, there is orange carrot, yellow corn, green coloured beans, bell pepper and peas. So, where are the other 2 colours? Is it white colour of the rice and cauliflower and black colour of the spices? so, I decided that tri-colour was a better name :D ....But, do let me know, if anyone out there knows why is this Pulao called Panchranga Pulao.

Anyways ....the name doesn't matter as much as the taste does, right? So, this was very aromatic and flavourful, which we all loved. Yes...yes..even my husband and son who are not big fans of veggies loved this rice. So, here goes the recipes to this aromatic and colourful rice.
TRI-COLOUR PULAO

Recipe source:
Sanjeev kapoor's book ''Recipes for Indian kitchen''

Ingredients:
3 cups of basmati rice,
1 carrot-chopped,1 green bell pepper,
1/2 medium cauliflower,
6-8 french beans- chopped,
2 chopped onions,1/2 cup of green peas,
1/2 cup of corn kernels,
2-3 tbsp of vegetable oil,1 stick of cinnamon,
3-4 cardamoms,
3-4 cloves,
1 bay leaf,1 tsp peppercorns,
1 tsp cumin seed and
salt to taste.
Method:
Wash and soak the rice for half and hour. Finely chop the vegetables into small bite size pieces as shown in the pic above and keep aside.
heat the oil in a heavy bottomed pan and add the whole spices- cardamom, cinnamon, cloves , bay leaf, cumin seeds and peppercorns and saute briefly. Now add the onions and saute until translucent. Add carrots, cauliflower, beans, peas and corn and cook for 1-2 minutes.
Drain the water from the soaked rice and add to the vegetables and stir-fry fot 2-3 minutes.add 5-6 cups of water to the rice and add salt to taste. Bring to a boil and cook till all the water is absorbed. At this point add the green bell pepper and stir the rice. reduce the heat and cook covered for 8-10 minutes or until the rice and vegetables are cooked. Serve hot and enjoy :)

Note:
The capsicum/ green bell pepper is added in the end to maintain its crunchiness.
Turmeric powder can also be added to this pulao, to make it colourful.

I am sending this colourful pulao to Cooking with Seeds- Cumin seeds event by Priya of Priya's Easy N Tasty Recipes hosted this month by Sara of Sara's Corner.