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
PIN This for Later!
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.
Tiranga Pulao | How to make Tricolour Rice
Ingredients
For the Ghee Rice
- 1 cup Basmati Rice
- 2 cups Water
- 2 to 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 to 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.

Suma Gandlur says
Wow, you have made a three in one, tiranga pulao. The pulao versions you used represent the colors of the Indian flag well and you have made a dish that can be pulled of easily without elaborate work.
vaishalisabnani says
Wow ! So beautifully made Valli . Now don’t you ever say you don’t have patience . I can see how patiently you have assembled the flag .
Three variations of rice , wow !
gayathriraani says
Wow, wow! This looks so beautiful. I love the palak as it is so fresh and using it out of kitchen garden must be really an amazing feeling.
Sharmila Kingsly says
Seriously looking yummy and delicious pulao...looks awesome..
harini says
Wow! What an amazing Indian flag you have created! This is triple dhamaka Valli. As if one is not enough for your 52 rice dishes :))
Sushma says
Wow what an idea Valli. Very beautifully done. Tiranga Pulao looks delicious.
Srividhya Gopalakrishnan says
Homegrown has its own charm and flavorful. Nothing can beat the joy of cooking homegrown. And I simply love this idea of tri-color rice. Good one.
FoodTrails says
Beautiful presentation with lovely colors!! All the three rice portions look so tempting. a great share. How you manage to do so much so quiclky!!??
Renu Agrawal Dongre says
You have got a wonderful colour with tomato. I thought it would be carrots. Love the tiranga pulao, well presented