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Tiranga Pulao

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Orange, white and green rice piled one on top of the other - a grand representation of our National flag.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 31-40 minutes

Cooking time : 21-25 minutes

Servings : 4

Tiranga Pulao

Main Ingredients

Basmati rice,

Cuisine

Fusion

Course

Rice

Level Of Cooking

High

Ingredients

  • Basmati rice soaked and drained
    1 cup
  • For orange rice
  • Ghee
    2 tablespoons
  • Cumin seeds
    1/4 teaspoon
  • Ginger paste
    1 teaspoon
  • Tomato puree
    1/4 cup
  • Turmeric powder
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Red chilli paste
    1 teaspoon
  • Salt
    to taste
  • For white rice
  • Cooked basmati rice
    1 cup
  • For green rice
  • Ghee
    2 tablespoons
  • Cumin seeds
    1/4 teaspoon
  • Ginger paste
    1 teaspoon
  • Green chilli paste
    1 teaspoon
  • Spinach puree
    1/2 cup
  • Salt
    to taste

Method

Step 1


Heat 2 tbsps ghee in two different non stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.

Step 2


Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.

Step 3


Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté.

Step 4


Add tomato puree, salt and mix well.Add 1 cup water and mix, cover and cook till the rice is done.

Step 5


Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.

Step 6


Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.

Step 7


Place a ring mould in the serving plate. Put the green rice in the mould and press lightly.

Step 8


Add cooked white rice and press lightly. Top it with the orange rice and press lightly.

Step 9


Remove the ring mould slowly and serve.

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