How to make Tiranga Pulao -
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.
Main Ingredients : Basmati rice (बासमती चावल),
Cuisine : Fusion
Course : Rice
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For more recipes related to Tiranga Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Bisi Bele Bhaat-SK Khazana Yakhni Pulao Wadian Pulao Red Wine and Beetroot Risotto
Tiranga Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Tiranga Pulao Recipe
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
