Welcome to a colorful journey through the heart of Indian cuisine, where we present the Tricolor Tiranga Pulao. This vibrant dish beautifully represents the Indian flag’s colors, combining aromatic carrot rice, ghee rice, and palak rice. Join us as we explore the diverse flavors and heritage of Indian culinary traditions in this layered masterpiece
PrintTiranga Pulao Recipe
- Prep Time: 25minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Ingredients
For carrot rice:
- 1 cup basmati rice (cooked)
- 1 carrot (grated)
- 1 tsp ghee / clarified butter
- ½ tsp mustard seeds
- ½ tsp jeera/cumin seeds
- few curry leaves
- 10 cashews (whole / cut)
- ¼ onion (finely chopped)
- 2 green chili (slit lengthwise)
- ¼ tsp turmeric powder
- salt to taste
For ghee rice:
- 1 tbsp ghee / clarified butter
- 1 cup basmati rice (cooked)
- ¾ tsp jeera/cumin seeds
- 1 bay leaf / tej patta
- 2 cardamom/elaichi
- 2 cloves
- 1 star anise
- 1 inch cinammon stick
- 15 black pepper (whole)
- 15 cashews (whole / cut)
- ¼ onion (thinly sliced)
- 2 garlic cloves (finely chopped)
- ½ inch ginger (finely chopped)
- salt to taste
For palak rice:
- 1 cup basmati rice (cooked)
- 1 tsp ghee / clarified butter
- ¼ onion (thinly sliced)
- 2 green chilli (slit length-wise)
- 1 cup palak leaves / spinach (finely chopped)
- ¼ cup peas (fresh/frozen)
- salt to taste
Instructions
For carrot rice:
Step 1 Firstly, in a wide pan, take a tsp of ghee. optionally, you can use oil.
Step 2 Furthermore, add mustard seeds, jeera, and curry leaves. allow spluttering.
Step 3 Additionally, add cashews and fry till they turn golden brown.
Step 4 once the cashews turn almost golden brown, add chopped onions and green chili. fry till they turn translucent.
Step 5 Time Add grated carrots and fry for a minute till they shrink and change their color.
Step 6 once the carrot is cooked, add turmeric powder and salt to taste. give a good stir.
Step 7 Also, add cooked rice.
Step 8 Furthermore, mix well without breaking the rice grains. cook for a minute.
Step 9 Finally. serve carrot rice with raita or as it is.
For ghee rice:
Step 1 In a wide pan, take a tbsp of ghee.
Step 2 Once the ghee starts to melt, add jeera.
Step 3 Also add spices like bay leaf, cardamom, cloves, star anise, cinnamon stick, and black pepper. saute till they turn aromatic.
Step 4 Now add cashews and fry till they turn golden brown.
Step 5 once the cashews turn almost golden brown, add sliced onions, ginger, and garlic. fry till the raw smell of ginger and garlic disappears.
Step 6 Finally, add cooked rice and salt to taste.
Step 7 Mix well without breaking rice grains. cook for a minute.
Step 8 Serve ghee rice with raita, saag, or as it is.
For palak rice:
Step 1 First, in a wide pan, take a tsp of ghee. optionally, you can use oil.
Step 2 Add chopped onions and green chili. fry till they turn translucent.
Step 3 Time Add finely chopped palak leaves and fry for a minute till they shrink and change color.
Step 4 Once the palak leaves are cooked, add peas and fry till the peas are cooked.
Step 5 Finally, add cooked rice and salt to taste.
Step 6 Mix well without breaking rice grains. cook for a minute.
Step 7 Finally, serve palak pulao with raita or as it is.