Tiranga Pulao

Name: Tiranga Pulao
Cuisine: Indian
Ingredients: 1 cup Basmati rice soaked and drained; For orange rice; 2 tablespoons Ghee; 1/4 teaspoon Cumin seeds; 1 teaspoon Ginger paste; 1/4 cup Tomato puree; 1/2 teaspoon Turmeric powder; 1/2 teaspoon Red chilli powder; 1 teaspoon Red chilli paste; to taste Salt; For white rice; 1 cup Cooked basmati rice; For green rice; 2 tablespoons Ghee; 1/4 teaspoon Cumin seeds; 1 teaspoon Ginger paste; 1/2 cup Spinach puree; to taste Salt

Saved

Ingredients

1 cupBasmati rice soaked and drained
For orange rice
2 tablespoonsGhee
1/4 teaspoonCumin seeds
1 teaspoonGinger paste
1/4 cupTomato puree
1/2 teaspoonTurmeric powder
1/2 teaspoonRed chilli powder
1 teaspoonRed chilli paste
to tasteSalt
For white rice
1 cupCooked basmati rice
For green rice
2 tablespoonsGhee
1/4 teaspoonCumin seeds
1 teaspoonGinger paste
1/2 cupSpinach puree
to tasteSalt

Saved

Steps

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.
2

Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.
3

Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté.
4

Add tomato puree, salt and mix well.Add 1 cup water and mix, cover and cook till the rice is done.
5

Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.
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.
7

Place a ring mould in the serving plate. Put the green rice in the mould and press lightly.
8

Add cooked white rice and press lightly. Top it with the orange rice and press lightly.
9

Remove the ring mould slowly and serve.