1. First step is to make the rice ahead of making the different flavors and colors of rice and putting the layers together.

2. In a large, deep pan, in plenty of water, add washed and drained 1 1/2 cups of rice.

3. Bring to a boil and then simmer until the rice is cooked almost 90 percent.
4. Remove, drain thoroughly and cool to room temperature.
5. Divide into 3 equal portions of 1 ½ cups each.
6. You can even prepare rice a day ahead to make this easier and quicker.
7. Time to make the different layers of rice.

TO MAKE THE GREEN LAYER:

1. First make the green chutney or green paste.
2. In a blender jar, puree a hand full of mint leaves, coriander leaves, 2 green chilies and some lemon juice along with some salt.
3. Make a fairly thick paste or chutney.
4. To make the green rice layer, heat 1 tablespoon oil (any cooking or odorless oil) in a saucepan and when hot, add ½ teaspoon cumin seeds.
5. Tip in the green chutney along with ½ cup of green peas and cook on low heat until the mixture is almost dry.
6. Add 1 ½ cups of cooked rice, salt to taste and stir well to coat each grain of rice with that lovely green hue.
7. Cook until heated through.
8. Remove from heat and let cool.

TO MAKE THE ORANGE LAYER:

1. Grate 1 small carrot and set aside.
2. Puree 2 small tomatoes to make ½ cup puree.
3. To make the orange rice, heat 1 tablespoon of oil and when hot add ½ teaspoon jeera, 1/4 tsp haldi and ½ teaspoon Kashmiri red chili powder.
4. Tip in tomato puree, grated carrot, ½ tsp garam masala powder, and cook on low until almost dry.
5. Add 1 ½ cups of cooked rice, salt to taste and stir well.
6. Gently heat through.
7. Remove and let cool.

TO MAKE WHITE LAYER OF RICE:

1. Again, heat 1 tbsp of oil and when hot, add ½ teaspoon of jeera and 2 cloves.
2. Add 1 ½ cups of cooked rice, salt to taste and cook on low heat until heated through.
3. Remove and let cool.

TIME TO LAYER THE TRICOLOR PULAO

1. Grease a mold (either a small Bundt pan, tube pan or 6-inch round pan) with oil, to coat all over lightly and evenly.
2. Start layering the rice.
3. First bottom layer is the orange layer (which will come on top when unmolded).
4. Tightly and evenly pack the orange colored rice at the bottom of the pan.
5. When it is even and tight, top with the white rice layer.
6. Again, layer it evenly and tightly, pressing with your hands or the bottom of a flat bowl.
7. Final layer is the green chutney rice layer.
8. Do the same as before.
9. Make sure to pack each layer evenly and tightly.
10. When ready to unmold, place a serving plate over the mold and gently overturn and unmold the tri color  pulao or pulav.
11. Decorate as you desire and serve with a side of yogurt or raita, any curry or just some potato chips or salad.
12. You can either use a cake server to gently cut and serve or just spoon it and serve the tricolor pulao with the three colors mixed up; a total amalgamation of flavors which is even more delicious!

13. Enjoy and Happy Cooking/Eating!