Pulaos are multipurpose dishes. They are showstoppers at parties, timesavers on weekends and lifesavers during weekday lunches. And all you need on the side with these are some crisps and curd or a raita.
This time when I made pulao, I made it with cauliflower and peas, so the predominant colour was green. I served it with a tomato pachadi. The colours almost came alive on the plate. (And as always, my pictures never do justice!)
¼ tsp Asafoetida
2 tbsp Coconut, scraped
Off this goes to the mixed rice event at Simple Indian Food.