Tiranga Pulao recipe | Three color Pulao
Tiranga Pulao recipe | Three color Pulao is a colorful Indian rice dish inspired by the Indian national flag. It is made with three distinct flavors and colors
Equipment
- 1 cookpot
- 1 heavy bottom pan
Ingredients
Plain rice
- 1.5 cup basmati rice
- 1 tsp Salt
- 1 tsp oil
- 2 cloves
- 1 cardamom
- 3 cups water adjust as needed
- Divide the above cooked rice into 3 portions
White color rice
- 1 portion cooked plain rice
- 1 small onion sliced 50gm
- 7-8 cashewnuts halved
- ½ tbsp cooking oil
Green color rice
- 1 portion cooked rice
- ¼ cup coriander garlic puree 60 gm
- 1/8 cup blanched green peas 20 gm
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- Juice of half lime
- Salt as needed
- ½ tbsp oil
Orange color rice
- One portion of cooked plain rice
- 1/4 tsp cumin seeds
- ¼ cup blanched tomato- garlic- onion puree
- ¼ tsp red chili powder
- ½ tsp coriander powder
- Salt as needed
- ½ tbsp oil
Instructions
How to cook Plain Rice
- Heat a tsp of oil in a heavy bottom pan.
- Add cloves and cardamom.
- Then add water and salt. Let water come to a boil.
- Now add the rice and let it cook till soft. PRO TIP: You may drain excess water if any. Rice must not be mushy.
- Divide this cooked rice into 3 portions.
How to make Green Rice
- Heat half a tablespoon of oil in another pan.
- Add garlic coriander masala puree and sauté.
- Then add salt and mix.
- Now add the blanched green peas and sauté for a minute.
- Thereafter add turmeric powder and coriander powder.
- Add one portion of cooked rice to the puree.
- For tanginess, add some lime juice.
- Season it and mix well. Cover and keep aside.
How to make Orange color Rice
- Heat half a tablespoon of oil in another pan.
- Add cumin seeds and let it crackle
- Then add blanched tomato -garlic-onion puree, coriander powder and red kashmiri chili powder. .
- Sauté for a minute and then add the cooked white rice.
- How to sauté for White color Rice
- Heat half a tablespoon of oil in a heavy bottom pan.
- To this add sliced onions and sauté for two minutes.
- Then add split cashew nuts and salt as needed. Sauté well.
- Now add portion of plain rice, mix well and sauté for two minutes.
Assemble Tiranga Pulao
- Transfer rice to a serving plate without mixing up the colours. The three colors of the pulao should be visible distinctively.
How to serve
- Serve Tiranga Pulao with vegetable boondi raita of sai bhaji
Video
Notes
- Sauté on low heat so as not to change the green vibrance of coriander paste.
- Alternatively, you could add paprika powder.
- You could use this recipe with other color themes/