Tirangi Pulao

vegetarian icon

Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Tirangi Pulao

About Tirangi Pulao

Table of Contents

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

  • White rice
  • Cooked rice 1 cup
  • Ghee 1 tbsp
  • Cloves 2 to 3
  • View More
  • 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.
  • View More

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

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Next Recipe >

Schezwan Fried Rice

Comments

Recipe Rating:

No Feedback Available

Key Details:

Prep:25 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Rice

Cuisine: Indian

You May Also Like

View All

Recipes From Show

View All

Recommended Recipes

View All