Saturday, 15 August 2015

Tiranga Pulao ~ Tricolour Rice

Saffron, white and green rice are stacked one on one. This rice represents our lovely National flag ~ Tiranga. Tiranga pulao is made to celebrate our national festivals.



Preparation:

Rice-
  • Basmati rice- 1½ cup
  • Salt- a pinch
  • Lemon juice- 1 tsp
  • Water- 2½ cups
Wash and soak rice in water for 20 minutes. (or as directed on rice pack.)
Drain and cook with 2½ cups water. Add a pinch of salt and lemon juice.
Allow to cool the rice. Separate grains with soft hand in the big plate.
Make three equals parts of cooked rice.

Spinach/Palak Puree-
  • Spinach- 1 cup 
  • Garlic cloves- 4 to 5 cloves
  • Ginger- ½ inch
  • Green chili- 2
Boil the water. Add pinch of baking soda. Blanch spinach leaves. (Put spinach leaves in boiling water. Switch of the gas. Drain water after 2-3 minutes. Wash leaves in cold water and drain.) Grind together all above ingredients with required water into smooth paste.
(Variation:You may use ½ cup pudina/mint leaves + ½ cup coriander leaves instead of spinach. No need to blanch mint & coriander leaves. Just grind along with other ingredients and make a paste. Even no need to add sugar while cooking.)

Tomato Puree-
Tomato- 2
Boil tomato for 5 minutes. Peel and grind into smooth paste.


Ingredients:


For saffron/orange rice-
  • Cooked rice- 1/3 rd part of rice
  • Tomato puree- ½ cup
  • Carrot, boiled & diced- ¼ cup
  • Oil or Ghee- 1½ tbsp
  • Turmeric powder- ½ tsp
  • Red chilli powder- ½ tsp
  • Bay leaf- 1
  • Star anise- 1
  • Brown Cardamom- 1
  • Cinnamon stick- ½ inch
  • Black peppercorns- 2
  • Golden raisins- 2 tbsp 
  • Salt- to taste
For white rice-
  • Cooked rice- 1/3 rd part of rice
  • Cashew nuts- 6 (can be used cashew tukada- 2 tbsp)
  • Coconut milk- 2-3 tbsp (optional)
  • Oil or Ghee- 1 tbsp
  • Cumin seeds- ½ tsp
  • Cinnamon stick- ½ inch
  • Black peppercorns- 2
  • Brown Cardamom- 1
  • Salt- to taste
For green rice-
  • Cooked rice- 1/3 rd part of rice
  • Onion, chopped- ¼ cup
  • Palak puree- ½ cup
  • Green peas, boiled- ¼ cup
  • Oil or Ghee- 1½ tbsp
  • Bay leaf- 1
  • Star anise- 1
  • Cinnamon stick- ½ inch
  • Black peppercorns- 2
  • Cloves- 2
  • Hing- ¼ tsp
  • Sugar- a pinch
  • Salt- to taste



Method:

For saffron/orange rice-
  • Heat oil in a non stick pans. Add bay leaf, star anise, brown cardamom, cinnamon, peppercorns and saute for few seconds. 
  • Add carrot, chili powder, turmeric powder and saute for while.
  • Add raisins, tomato puree, salt and mix well. Bring to boil.  
  • Add rice and mix well. Cover and cook for 3-4 minutes on low heat.
  • Switch off the gas and keep it aside. 
For white rice-
  • Heat oil in a non stick pans. Add cashew nuts and fry on low heat till they turn golden brown. Put out from pan and keep aside.
  • Add brown cardamom, peppercorns, cumin seeds and saute for few seconds. 
  • Add rice, coconut milk, cashew nuts, salt and mix well. Cover and cook for 3-4 minutes on low heat.
  • Switch off the gas and keep it aside. 
For green rice-
  • Heat oil in a non stick pans. Add bay leaf, star anise, brown cardamom, cinnamon, peppercorns, cloves and saute for few seconds. 
  • Add onion and saute till it turns pink. Add hing and saute for a second.
  • Add green peas and saute for while.
  • Add spinach puree, sugar, salt and mix well. Bring to boil.   
  • Add rice and mix well. Cover and cook for 3-4 minutes on low heat.
  • Switch off the gas and keep it aside. 

Assembling:
# 1 
  • Grease the bowl with little ghee. 
  • Put orange rice and press lightly with a spoon.
  • Put white rice on orange rice and press lightly with a spoon.. 
  • Top it with green rice and press lightly with a spoon.
  • Keep the serving plate invert on the bowl and turn gently it upside down.
  • Garnish with cooked carrot pieces and cashew nut. 
# 2 
  • Grease the square glass dish with little ghee. 
  • Put and arrange these three rice like tiranga.

Serve hot this tiranga pulao with curd base raita and any type of paneer curry dish. 

1 comment:

  1. nice colourful rice. Nice way to celebrate Independence day.

    ReplyDelete

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