Tiranga chawal (Palak, Jeera rice, Curd rice, Zarda)

Name: Tiranga chawal (Palak, Jeera rice, Curd rice, Zarda)
Cuisine: Indian
Ingredients: For palak jeera rice; 1 cup cooked rice; 1 small bunch palak; 2 green chillies; 1 tsp ginger garlic paste; 1 tbsp jeera; 2 tbsp oil; to taste Salt; For Curd rice; 1 cup cooker rice; 1 cup curd; 1/4 cup milk; to taste Salt; 1/2 tsp Mustard Seeds; 1/2 tsp jeera; 5-6 curry leaves; to taste Salt; For zarda; 1 cup rice; 1/3 cup sugar; as needed Pinch orange colour; as needed Cloves, cardamom, cinnamon; as needed Dry fruits (cashew, Almonds, Kishmish)

Asifa Kouser @cook_10122046

Bengaluru

#tricolorpost5

Asifa Kouser @cook_10122046

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Ingredients

For palak jeera rice
1 cupcooked rice
1 small bunch palak
2green chillies
1 tspginger garlic paste
1 tbspjeera
2 tbspoil
to tasteSalt
For Curd rice
1 cupcooker rice
1 cupcurd
1/4 cupmilk
to tasteSalt
1/2 tspMustard Seeds
1/2 tsp jeera
5-6 curry leaves
to tasteSalt
For zarda
1 cuprice
1/3 cupsugar
as neededPinch orange colour
as neededCloves, cardamom, cinnamon
as neededDry fruits (cashew, Almonds, Kishmish)

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Steps

1

In a kadai take oil add jeera and then ginger garlic paste,spinach puree(made with green chilli and blanched spinach) salt cook well add rice and mix well.
2

Take rice in a bowl add curd, milk, and salt, give tadka with mustard, common and curry leaves
3

For zarda add ghee in a pan then add cardamom, cloves and cinnamon then add dry fruits finally add soaked rice mix well then add water, pinch orange colour then cook till water absorbs well. Then add sugar mix well and keep it on dum till sugar dissolves and rice absorbs all moisture.