It is Indian Independence Day today (August 15th). I try to cook something every year with the colors of the flag. This year it is going to be this simple yet delicious tricolor pulao made quickly in the instant pot. Happy Independence Day to all our Indian followers! 

What you will need:

How to make it:

• Wash and dice the carrots.
• I used fresh green Kabuli chana for this recipe, however, you could replace it with peas. Peel and wash the chana. 
• Wash the rice and keep aside. 
• Powder the black peppercorn and cloves together using a mortar and pestle. 
• Turn the instant pot to a medium saute mode. Add ghee. 
• Once hot, add the bay leaf and cardamom pods. Also, add the pepper-clove powder. Saute for 30 sec. 
• Add washed rice and saute for a minute. 
• Add water, the carrots, and the chana. 
• Add salt. Mix well. 
• Cover and ensure the instant pot is on the sealed mode. Cook for 15 min on the rice setting. 
• If you don’t have an instant pot, you could follow the recipe in a cooker. Cook the pulao for 2 whistles on a medium flame. 
• Enjoy!