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.
Source : https://www.sanjeevkapoor.com/recipe/Tiranga-Pulao-Sirf-30-minute-FoodFood.html
