Tirangi Pulao

Tirangi Pulao veg

From   Mummy Ka Magic
easy

Prep: 25 minutes

cook

Cook: 20 minutes

easy

Method: Easy

snack

Course: Rice

Rice

Type: Indian

Tri coloured rice to represent our national flag – saffron, white and green

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

Methods

  • 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.
  • 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.
  • Add rice, garam masala powder, red chilli powder and salt and mix well.
  • 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.
  • 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.
  • Upturn the bowl on a serving platter, tap gently and gently dislodge the bowl.
  • Garnish with lemon slices and serve.