Tricolour Pulao Independence Day Special

Name: Tricolour Pulao Independence Day Special
Total time: 4800 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 500–550 g basmati rice; Water, as required; Salt, to taste; 1–2 tbsp ghee; 10–12 raisins; 10–12 cashew nuts; 1–2 tbsp sugar; 2–4 green cardamoms; 1-inch cinnamon stick; 4–5 cloves; 1 tsp salt; 1 tsp oil; 2–3 green chillies, slit; 1–2 tbsp oil; 1 onion, finely chopped; 1 tsp ginger-garlic paste; ¾ cup tomato paste/purée; ½ tsp turmeric powder; 1 tsp Kashmiri red chilli powder; 1 tsp salt, or to taste; ½ tsp sugar; 1–2 tbsp oil; 1 tsp ghee; 1 onion, finely chopped; 1 tsp ginger-garlic paste; ½ cup fresh coriander paste; 1 tsp green chilli paste; Salt, to taste; Sugar, to taste

Swati Ganguly Chatterjee @Swatirrannaghor_2021

Maharashtra

#ID
Independence Day special
Tricolour on the table
Celebrate the spirit of Independence Day with this beautiful and delicious Tricolour Pulao 🇮🇳🧡🤍💚. This festive rice platter is made with three colourful and flavourful layers—Tomato Pulao for saffron/orange, Sweet White Pulao for white, and Coriander Green Pulao for green. The combination of aromatic basmati rice, sweet and nutty white pulao, tangy-spicy tomato rice, and fresh coriander rice makes this dish as delicious as it is visually appealing. Perfect for an Independence Day celebration or any patriotic-themed feast!

Swati Ganguly Chatterjee @Swatirrannaghor_2021

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Ingredients

1hour 20 minutes

3-4 people

For the Rice
500–550 g basmati rice
Water, as required
Salt, to taste
For the Sweet White Pulao
1–2 tbsp ghee
10–12 raisins
10–12 cashew nuts
1–2 tbsp sugar
2–4 green cardamoms
1-inch cinnamon stick
4–5 cloves
1 tsp salt
1 tsp oil
2–3 green chillies, slit
For the Tomato Pulao
1–2 tbsp oil
1onion, finely chopped
1 tsp ginger-garlic paste
¾ cup tomato paste/purée
½ tsp turmeric powder
1 tsp Kashmiri red chilli powder
1 tsp salt, or to taste
½ tsp sugar
For the Green Coriander Pulao
1–2 tbsp oil
1 tsp ghee
1onion, finely chopped
1 tsp ginger-garlic paste
½ cup fresh coriander paste
1 tsp green chilli paste
Salt, to taste
Sugar, to taste

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Steps

1hour 20 minutes

1

Prepare the Rice:-
Wash the basmati rice thoroughly and soak it in water for some time. Bring a large pot of water to a boil and add salt. Drain the soaked rice and add it to the boiling water. Cook over medium heat until the rice is about 80% cooked and the grains are separate. Drain the excess water and divide the cooked rice into three equal portions.
2

Prepare the Sweet White Pulao:-
Heat 2 tbsp ghee in a pan. Add cinnamon, cloves and green cardamoms and sauté for a few seconds. Add the cashews and raisins and fry until lightly golden. Add one portion of the cooked rice, salt, sugar and slit green chillies. Mix very gently so that the rice grains do not break. Cover and keep aside for a few minutes. Sweet White Pulao is ready. 🤍
3

Prepare the Tomato Pulao
Heat 1–2 tbsp oil in a pan. Add the chopped onion and ginger-garlic paste and sauté until the onion becomes light golden. Add the tomato purée, salt, turmeric powder, Kashmiri red chilli powder and sugar. Cook over medium heat until the mixture is well combined and the raw smell disappears. Add one portion of the cooked rice and mix gently. Cover, switch off the heat and let it rest for a few minutes.
Tomato Pulao is ready. 🧡
4

Prepare the Green Coriander Pulao
Heat 1 tbsp ghee in a pan and sauté the chopped onion until golden. Add ginger-garlic paste and fry well. Add coriander paste, green chilli paste, salt and sugar. Mix well and cook for a few minutes. Add the final portion of cooked rice along with the remaining ghee and gently mix everything together.
Green Coriander Pulao is ready. 💚
5

Assemble the Tricolour Pulao
Take a round or square mould/bowl. First, add the Tomato Pulao and gently press it down to form an even layer. Next, add the Sweet White Pulao and level it carefully. Finally, add the Green Coriander Pulao and gently press and smooth the top.
6

Place a serving plate over the bowl and carefully turn it upside down. Gently lift the bowl away to reveal the beautiful three-layer Tricolour Pulao.
Garnish and serve hot. 🇮🇳
7

A beautiful, festive and flavourful tribute to the colours of our national flag. Wishing everyone a very Happy Independence Day!

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Swati Ganguly Chatterjee @Swatirrannaghor_2021

on August 17, 2026 08:26

Maharashtra

Ranna korte bhalo lage,natun ranna shikte ichha kore.For me, cooking is a journey of discovery, love, and endless inspiration.I truly enjoy exploring innovative and different types of recipes, experimenting with new ingredients, flavors, and techniques.My YouTube channelhttps://youtube.com/channel/UCZu1MBiyFIOuxczJY13gUUQhttps://youtube.com/@swatirrannaghor6108?si=mBkLyEsRVIIwrlwk