Ingredients: 500gm rice, 200gm spinach puree, 200gm tomato puree, 30ml ghee, 2 cardamom pods, 2 cinnamon sticks, 4 cloves, 5 peppercorns, 3 bay leaves,
Method: Heat oil in a pan, add whole garam masala and sauté it till it crackles. Then add water and boil it. Add rice and cook it till it absorbs the water. Cover it with a foil and cook for another 10-15 minutes. For the green layer, take a heavy-bottomed pan. Grease it with ghee, heat it and add spinach puree. Sauté for 2-3 minutes, add the white pulao and mix it well. For the orange colour, heat the remaining ghee, add tomato puree to it and sauté it for 2-3 minutes. Add white pulao to it and mix well. Garnish with star anise.