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Tiranga Pulao
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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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