Soak 11/2 cups of Basmathi Rice for 30 minutes. Drain & keep aside. Heat 2 tbsp of butter & add 3 cloves, 2 cardamom, 1″ piece cinnamon & 1/2 tsp of cumin seeds. Saute 1 medium sized onion chopped finely till it turns golden brown. Add the rice & fry for a minute on high heat. Add 3 cups of boiling water & 11/2 tsp of salt. Cover cook on low heat for 10 minutes. Let cool to room temperature. Divide this cooked rice into 3 equal parts.
To make the green layer saute 1 garlic clove & 1 greenchilly till you get an aroma. Add 1 cup of tightly packed spinach leaves & fry for 5 minutes. Grind this to a fine paste sprinkling water as needed. Mix one portion of the rice with this paste & mix to get green colored rice.
To make the white layer add 1 tbsp of grated cheese & 1/4 tsp of pepper powder to the second portion of the cooked rice & mix.
To make the red layer put a big tomato in boiling water & remove it’s peel. Puree the tomatoes with 1/4 tbsp of cooked carrot & saute for 5 minutes till the puree becomes sufficiently dry. Mix the last portion of the rice with this puree.
Arrange the 3 layers in a mould & gently press with your hand after placing each layer. Transfer the pulao to a serving dish carefully by inverting the mould.