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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.
Ingredients:
- 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
Method-
- 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.
