Tiranga Pulao Recipe

Cooking Directions

• STEP 1.Cook the rice separately and divide it into three equal portions.
• STEP 2.For the saffron layer, heat ghee in a pan and add cardamom and cloves.
• STEP 3.Add one portion of cooked rice to the pan and mix well.
• STEP 4.For the green layer, blend spinach leaves with water to make a puree.
• STEP 5.Heat ghee in a separate pan and add the spinach puree.
• STEP 6.Add one portion of cooked rice to the pan and mix well.
• STEP 7.Layer the saffron, white, and green rice in a serving dish.
• STEP 8.Cover the dish with a tight-fitting lid and steam for 10-15 minutes.
• STEP 9.Gently mix the layers before serving to get the tricolor effect.

Cooking Tips

• You can add fried onions and nuts for garnishing.
• Use good quality saffron for a vibrant saffron layer.
• You can add spices like cumin seeds and cinnamon to the white rice layer for added flavor.

Storage and Serving

• Serve the Tiranga Pulao hot as a main dish or as a part of a festive meal.
• Leftovers can be stored in an airtight container in the refrigerator and reheated before serving.