Celebrate Independence Day With This Tiranga Pulao Recipe At Home
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This Independence Day, get lost in the vibes and delightful taste of an enlightening medley of a rice dish. Tiranga Pulao, as the name suggests, is a colorful layer of reddish-orange, green and white colors of rice, cooked separately and then beautifully placed together on top of each other. Tiranga pulao is indeed quite eye-catching in look, and of course, the amalgamation of bay leaves, cardamom, cloves and cumin seeds gives the much needed aromatic taste and feel that makes it more mouth-watering to try out. So follow the steps below to make tiranga pulao at home and enjoy the freedom and tricolor flavors.


  • 3 cups of rice
  • 2-3 tomato
  • 100g coriander leaves
  • Green chilli
  • 1 cardamom
  • 2-3 cloves
  • Salt
  • Bay leaves
  • Ghee
  • Kanju
  • Kishmish
  • Cumin seeds
  • Asafoetida
  • Salt
  • Garlic
  • cloves


  • Take three different bowls full of rice to make tricolor layers of rice. 
  • First, take the tomatoes, add two cups of water into the mixer grinder, and grind it finely.
  • After grinding, strain the tomatoes. Cook the rice in the strained water of tomatoes. 
  • Repeat the same process with coriander leaves, too, grind it by adding cloves, garlic, salt and cumin seeds and asafoetida into the mixture grinder.
  • Strain the coriander leaves. Again, cook the rice on high flame till all the water gets absorbed. 
  • Take the third cup of rice, pour and cook it well in a heated pan.
  • Cook each of the rice separately in different pans. Heat ghee in each pan and add a pinch of salt and bay leaves.
  • Once all three rice is cooked, take another pan, add cardamom, bay leaves, Kaju and raisins, and roast them. 
  • In a serving plate or pan, place each cooked rice making three colorful layers of rice each.
  • Sprinkle the roasted mixture at the end for an appealing look and taste.

Tiranga Pulao is ready to enjoy with family and friends.