Independence Day 2026: Chefs Share Tricolour Recipes For A Themed Patriotic Feast

As Independence Day 2026 approaches, people start looking for recipes that feel festive without being too complicated to make. This year, chefs have shared creative tricolour-inspired preparations that celebrate the diverse flavours of India. These recipes use everyday familiar ingredients, but add a few thoughtful modifications to get the saffron, white and green colours to your plate

From carrot- and spinach-flavoured idlis to tri-colour layered biryani, these chef-curated recipes for Independence Day 2026 represent the feeling of patriotism in every bite. These dishes offer a unique way to build an Independence Day 2026 spread that feels lively while featuring familiar food.

 Ingredients 

• 20 gm idli rice ( ponni boiled rice )
• 20 gm idli rice ( Ponni raw rice )
• 20 gm urad dal 
• 3-4  gm fenugreek seeds 
• 5 gm carrot puree, for orange idlis
• 5 gm spinach puree, for green idlis
• Salt to taste 
• Water as required 
• Oil for greasing

Method 

1. Wash rice and urad dal separately. Soak rice with fenugreek seeds and urad dal for 4–6 hours. Soak poha for the last 20–30 minutes.

2. Grind urad dal until light and fluffy. Grind rice and poha to a smooth, slightly coarse batter.

3. Mix both batters thoroughly. Add water to get a thick but pourable consistency.

4. Cover and keep in a warm place for 8–12 hours, until the batter doubles in volume.

5. Add salt and gently mix without knocking out too much air.

6. Divide the fermented batter into three equal portions. Keep one portion white; mix the carrot puree into one portion and the spinach puree into the other. 

7. Grease the idli moulds and fill them with the white, orange and green batters separately.

8. Rest for 2–3 minutes, then remove using a wet spoon or knife.

(Image credit: Priya Living, Hyderabad)

Pride of India Biryani 

By Chef Manower Alam, Priya Living Hyderabad

Ingredients

For rice                                                        

• 150 gm basmati rice
• 300 ml water
• 2 bay leaves    
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• Salt to taste

For the vegetable mixture

• 120 gm vegetables (carrot, beans, peas, potato)
• 40 gm onions, thinly sliced
• 20 gm ginger-garlic paste
• 2 green chillies, slit
• 100 gm yoghurt
• 5 gm red chilli powder
• 3 gm turmeric powder
• 5 tsp coriander powder
• 2 gm garam masala
• 10 mint leaves
• 15 gm coriander leaves, chopped 
• 2 tbsp saffron milk for the orange-toned rice layer
• 15 gm, finely chopped coriander for the green layer
• 50 ml ghee
• Salt to taste

Also read: Easy Tricolour Dishes To Celebrate Independence Day

Method 

1. Mix vegetables with curd, ginger-garlic paste, chilli, turmeric, biryani masala, salt, lemon juice,

mint and coriander. Rest for 1–2 hours.

2. Wash and soak basmati rice for about 30 minutes.

3. Boil water with salt and whole spices. Add rice to it and cook until 70–80% done, then drain.

4. Fry the sliced onions until they turn golden. Add marinated vegetables and cook until the meat is partially

cooked and the masala is well developed.

5. For the layering, spread the cooked vegetable mixture as the base, followed by a layer of plain white rice and then finish with saffron-infused rice and fresh coriander-mint.

6. Before serving, fluff gently so the three coloured layers remain visible and do not get mixed.

(Image credit: Priya Living, Hyderabad)

Patriotic Paneer Tikka 

By Chef Manower Alam, Priya Living Hyderabad

Ingredients                                            

• 120 gm  paneer 
• 30 hung curd 
• 5 gm ginger-garlic paste     
• 3 Kashmiri red chilli powder 
• 4 gm turmeric powder 
• 2 gm cumin powder 
• 1 gm garam masala 
• 1 gm chaat masala 
• 5ml lemon juice 
• 5 ml mustard oil 
• 1 gm kastoori methi 
• 30 gm assorted red and green capsicum
• 5 gm butter 
• Salt to taste 
• 2 gm garam masala
• 10 leaves
• 15 gm coriander leaves, chopped 
• 50 ml ghee
• Salt to taste

Method

1. Mix hung curd with ginger-garlic paste, chilli powder, turmeric, garam masala, chaat masala, lemon juice, salt and oil.

2. Cut paneer into cubes and gently coat it with the prepared marinade, and also add onion and capsicum to it. Let the marinade rest for about an hour.

3. Use paneer as the white element and alternate it with red and green capsicum to thread on the skewers.

4. Grill in a tandoor at 230–270°C for 6 to 8 minutes, turning regularly, until it gets charred a bit.

5. Brush with butter and sprinkle chaat masala over it.

6. Serve hot with mint chutney and lemon wedges.

(Image credit: Priya Living, Hyderabad)

The Tri-Colour Bowl Pasta

By Chef Navneet Lahery, Priya Living Hyderabad

Ingredients                                       

• 100 gm penne pasta 
• 10 ml olive oil 
• 5 gm butter 
• 5 gm refined flour 
• 75 ml milk 
• 5 gm chopped garlic 
• 5 gm chopped onion 
• 40 ml fresh cream 
• 20 gm carrot or roasted red pepper puree
• 15 gm spinach or basil puree
•  40–45 gm of the original creamy Parmesan sauce

Method

1. Boil salted water and cook penne until al dente. Drain and reserve some pasta water to use later to make the sauce.

2. In a pan, melt butter and add chopped garlic to it, then sauté lightly until aromatic.

3. Add refined flour and cook for 1–2 minutes without browning.

4. Gradually add warm milk while whisking to avoid lumps.

5. Cook until the sauce becomes smooth and creamy.

6. Divide the prepared creamy sauce into three portions. Keep one white, mix the other with carrot or roasted red pepper purée to get an orange layer, and the third with spinach or basil purée for the green one.

7. Toss the cooked penne separately with each sauce.

8. Lastly, garnish with grated Parmesan and fresh herbs and serve hot.

(Image credit: Priya Living, Hyderabad)