Tirangi Pulao

About Tirangi Pulao

Ingredients

• White rice
• Cooked rice 1 cup
• Ghee 1 tbsp
• Cloves 2 to 3
• Green cardamoms 3
• Cinnamon 1 inch stick
• Bay leaf 1
• Sugar 1 tbsp
• Salt to taste
• Saffron rice
• Cooked rice 1 cup
• Saffron a few strands
• Carrot puree 2 tbsps
• Ghee 1 tbsp
• Cumin seeds 1 tsp
• Medium onion, chopped 1
• Ginger-garlic paste 1 tsp
• Garam masala powder ½ tsp
• Red chilli powder ½ tsp
• Salt to taste
• Green rice
• Cooked rice 1 cup
• Spinach puree ½ cup
• Ghee 1 tbsp
• Cumin seeds 1 tsp
• Garam masala powder 1 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Lemon slices to garnish

How to Make Tirangi Pulao (Stepwise Photos)

Method

1. To make white rice, heat ghee in a non-stick pan, add cloves, green cardamoms, cinnamon and bay leaf and saute till fragrant. Add rice, sugar and salt and mix well.
2. To make saffron rice, heat ghee in another non-stick pan, add cumin seeds and onion and saute till translucent. Add ginger garlic paste, mix and saute till raw smell disappears. Add carrot puree and mix. Mix saffron in 1 tbsp water and add to the pan.
3. Add rice, garam masala powder, red chilli powder and salt and mix well.
4. To make green rice, take rice in a bowl, add spinach puree and mix. Heat ghee in a third non-stick pan, add cumin seeds and saute till its colour changes. Add garam masala powder, red chilli powder, spinach-rice and salt and mix well.
5. Spread a layer of saffron rice in a deep bowl and press lightly. Over that spread a layer of white rice and press lightly. Finally spread a layer of green rice and press lightly.
6. Upturn the bowl on a serving platter, tap gently and gently dislodge the bowl.
7. Garnish with lemon slices and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps