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.