Tiranga Pulao (Tri-color rice)
My recipe is inspired by the Indian tricolor flag. The simplicity, yet deliciousness of the recipe makes it one of my most loved recipes. My grandkids also enjoy various flavors and colors in the rice.
For my recipe video - youtu.be/m0mTfNs8RWc
Tiranga Pulao (Tri-color rice)
My recipe is inspired by the Indian tricolor flag. The simplicity, yet deliciousness of the recipe makes it one of my most loved recipes. My grandkids also enjoy various flavors and colors in the rice.
For my recipe video - youtu.be/m0mTfNs8RWc
Cooking Instructions
- 1
Cook the rice. Option to temper it with ghee and whole spices (cardomom, cloves, cinnamon sticks, bay leaves and black pepper). Divide it in to three equal parts.
- 2
For white rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add cauliflower and cook till soft. Add Paneer, salt, pepper, curd and sugar. Let it cook until dry and then add one portion of the rice and mix properly. Pan fry for a couple of minutes and set aside.
- 3
For Orange rice:Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add grated carrots untill soft and then add tomato puree, sugar, salt and red chilli powder. Saute until tomato leaves oil and then add another portion of the rice. Mix evenly and pan fry for a couple of minutes. Set aside.
- 4
For green rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add palak puree and cook it for a few minutes. Add peas, lemon juice, salt and sugar. Once the puree dries, add the remaining rice and mix evenly. Pan fry for another minute and set aside.
- 5
Garnish and serve hot.
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