Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tiranga pulao (tri-color rice). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
spinach pulao recipe firstly, in wide pan, take a tsp of ghee. Add chopped onions and fried ginger garlic. celebrate your Indian Independence Day with this amazing medley of rice recipe. you would certainly enjoy the amazing taste of each tri colour recipe with its individual. Tiranga Pulao recipe is a simple but unique presentation of rice pulao.
Tiranga Pulao (Tri-color rice) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Tiranga Pulao (Tri-color rice) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have tiranga pulao (tri-color rice) using 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tiranga Pulao (Tri-color rice):
- Get 3 cups basmati or long grain rice
- Make ready 1 cup oil
- Get 3 tsp ginger garlic paste
- Take 3 small onions finely shopped
- Get For white rice
- Get 1 cup chopped caulifower
- Get 1 cup paneer cubed
- Get 1 tbsp curd
- Make ready to taste salt and pepper
- Make ready For orange rice
- Take 1 cup grated carrot
- Prepare 1 cup tomato puree
- Take 1 tsp red chilli powder
- Prepare 1 tsp sugar
- Prepare to taste salt
- Take For green rice
- Prepare 1 cup palak puree with green chilli
- Get 1 cup boiled green peas
- Take 1 tsp lemon juice
- Take to taste salt
- Get Garnish
- Take cashews and fresh shreded coconut for white rice
- Prepare raisins and and fresh tomato for orange rice
- Make ready pistachio and lemon slice for green rice
Tiranga Pulao - Carrot Cashew nut Peas Pulao. A tri colored pulao inspired by the three colors of the Indian National flag Orange, White and Green!! Rice is a staple food for almost the entire country. Celebrate this Independence Day with this wonderful medley of rice recipe.
Instructions to make Tiranga Pulao (Tri-color rice):
- Cook the rice. Option to temper it with ghee and whole spices (cardomom, cloves, cinnamon sticks, bay leaves and black pepper). Divide it in to three equal parts.
- For white rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add cauliflower and cook till soft. Add Paneer, salt, pepper, curd and sugar. Let it cook until dry and then add one portion of the rice and mix properly. Pan fry for a couple of minutes and set aside.
- For Orange rice:Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add grated carrots untill soft and then add tomato puree, sugar, salt and red chilli powder. Saute until tomato leaves oil and then add another portion of the rice. Mix evenly and pan fry for a couple of minutes. Set aside.
- For green rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add palak puree and cook it for a few minutes. Add peas, lemon juice, salt and sugar. Once the puree dries, add the remaining rice and mix evenly. Pan fry for another minute and set aside.
- Garnish and serve hot.
Having its individual tastes, your loved ones would definitely enjoy the taste of each tri colour recipe. Enjoy it with raita and papad. How to make Tiranga Pulao-Orange, white and green rice piled one on top of the other - a grand representation of our National flag. How to make Tiranga Pulao Tiranga Pulao Recipe. Tiranga pulav with step by step.
So that is going to wrap it up with this exceptional food tiranga pulao (tri-color rice) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
