Tiranga Pulao | How to make Tricolour Rice

Tiranga Pulao is Indian Flag inspired Tricolour Rice made with three different flavoured rice and arranged as the Indian Flag.

So for the alphabet T, I decided to make Tiranga Pulao made with Tomato Puloa, Ghee Rice and Spinach Pulao. I used fresh spinach that we have in our pot and it was so flavoursome.

For the Saffron layer, I used Tomato Pulao made with tomato puree cooked with spices. I loved arranging these layers. Last time I made a flag inspired dish was this Tricolour Sandesh with different naturally flavoured fruit sandesh.

When I made this pulao I had planned something else too as I wasn't sure if everybody can have just this for the main course. We loved the individual pulaos as such. This is an interesting pulao to make for a party.

Tiranga Pulao is my choice for T in the AtoZ Biryani/Pulao/Khichdi Festival that's happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for T in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani
Q for Qubooli Biryani
R for Ram Pulao
S for Shahi Khichdi

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Step By Step Pictures for making Tiranga Pulao

Tiranga Pulao | How to make Tricolour Rice

Ingredients Needed:

For the Ghee Rice

1 cup Basmati Rice
2 cups Water
3 Cloves
2 Bay Leaf
1 Cardamon
1/2 tsp Cumin Seeds
Salt to Taste
1 tsp Ghee

Spinach Pulao

1/2 cup Spinach Leaves
Salt to taste
2 to 3 Green Chillies
1 tsp Ghee
A Pinch Turmeric Powder
1/4 tsp Cumin Powder

Tomato Pulao

1/2 cup Tomato Puree
1 tsp Red Chilli Powder
Salt to taste
1 tsp Ghee
A Pinch Garam Masala

For the Ghee Rice

Wash and soak the rice for 20 mins.
Heat a nonstick pan, temper with all the whole spices.
Drain and add the rice, add water.
Bring the water to boil and simmer to cook till done.
Divide into three portions.

For the Spinach Pulao

Wash and parboil the spinach leaves.
Grind with green chilies when it cools down.
Heat a nonstick pan with ghee, add the spinach puree
Add salt and cumin powder. Cook till the puree is well cooked.
When the puree comes to a thick paste, add one portion of the ghee rice and mix well for the green layer.

For the Tomato Pulao

Heat a nonstick pan, add the tomato puree and bring to a boil.
Add turmeric powder, salt, red chili powder.
Cook till the puree thickens and gets well cooked.
Add the second portion of the ghee rice and mix well for the saffron layer.

Assembling the Tiranga Pulao

In a square plate, layer each layer as the Indian Flag.
Place a Star Anise on the white layer for the star.

Recipe

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Tiranga Pulao | How to make Tricolour Rice

Tiranga Pulao is Indian Flag inspired Tricolour Rice made with three different flavoured rice and arranged as the Indian Flag.

Course Main Dish - Rice

Cuisine India

Keyword Ghee Rice, Tricolour Rice

By Cook Method Stovetop

Occasion Holiday Special

By Diet Healthy Recipes

Author Srivalli

Ingredients

For the Ghee Rice

• 1 cup Basmati Rice
• 2 cups Water
• 2 - 3 Cloves
• 2 Bay Leaf
• 1 Cardamon
• 1/2 tsp Cumin Seeds
• Salt to taste
• 1 tsp Ghee

For the Spinach Pulao

• 1/2 cup Spinach Leaves
• Salt to taste
• 2 - 3 Green Chillies
• 1 tsp Ghee
• A Pinch Turmeric Powder
• 1/4 tsp Cumin Powder

For the Tomato Pulao

• 1/2 cup Tomato Puree
• 1 tsp Red Chilli Powder
• Salt to taste
• 1 tsp Ghee
• A Pinch Garam Masala

Instructions

For the Ghee Rice

• Wash and soak the rice for 20 mins.
• Heat a nonstick pan, temper with all the whole spices.
• Drain and add the rice, add water.
• Bring the water to boil and simmer to cook till done.
• Divide into three portions.

For the Spinach Pulao

• Wash and parboil the spinach leaves.
• Grind with green chilies when it cools down.
• Heat a nonstick pan with ghee, add the spinach puree
• Add salt and cumin powder. Cook till the puree is well cooked.
• When the puree comes to a thick paste, add one portion of the ghee rice and mix well for the green layer.

For the Tomato Pulao

• Heat a nonstick pan, add the tomato puree and bring to a boil.
• Add turmeric powder, salt, red chili powder.
• Cook till the puree thickens and gets well cooked.
• Add the second portion of the ghee rice and mix well for the saffron layer.

Assembling the Tiranga Pulao

• In a square plate, layer each layer as the Indian Flag.
• Place a Star Anise on the white layer for the star.

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