Teen-ranga Pulao Green, white and orange make this pulao tiranga By Sanjeev Kapoor 07 Jul 2014 in Recipes Course New Update Main Ingredients Basmati rice, Ghee Cuisine Hyderabadi Course Rice Prep Time 6-10 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Medium Others Veg Advertisment Ingredients list for Teen-ranga Pulao 750 grams Basmati rice 2 tablespoons Ghee 2-3 Cloves 1 inch piece Cinnamon 4-5 Black peppercorns 1 Bay leaf to taste Salt 2 tablespoons Butter 4 sprigs Basil leaves 2 Green chillies 1/4 teaspoon Turmeric powder Method Boil water in a pan. Add half ghee, half of the cloves, half of the cinnamon, half of the black peppercorns, half of the bay leaf, salt and sauté for a minute. Add five hundred grams and cook till done. Divide into two equal portions. Drain and set aside. Grind basil and green chillies to a fine paste with sufficient water. Heat butter in a non stick pan. Add basil paste and sauté for a minute. Take one portion of rice and toss well. Add salt and cook for two to three minutes. Boil water in another pan. Add remaining ghee and cloves, cinnamon, black peppercorns, bay leaf, salt, turmeric powder. Add rice and cook till done. Drain and set aside.Arrange green layer at the bottom of the serving plate. Spread white layer followed by green layer on top of the orange layer. Serve hot. #Basil leaves #Basmati rice #Bay leaf #Black peppercorns #Butter #Cinnamon #Cloves #Ghee #Green chillies #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article