Tirangi Pulao

Tirangi Pulao

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Indian

Key Ingredients:

Tri coloured rice to represent our national flag – saffron, white and green

Ingredients

White rice
Cooked rice 1 cup
Ghee 1 tbsp
Cloves 2 to 3
Green cardamoms 3
Cinnamon 1 inch stick
Bay leaf 1
Sugar 1 tbsp
Salt to taste
Saffron rice
Cooked rice 1 cup
Saffron a few strands
Carrot puree 2 tbsps
Ghee 1 tbsp
Cumin seeds 1 tsp
Medium onion, chopped 1
Ginger-garlic paste 1 tsp
Garam masala powder ½ tsp
Red chilli powder ½ tsp
Salt to taste
Green rice
Cooked rice 1 cup
Spinach puree ½ cup
Ghee 1 tbsp
Cumin seeds 1 tsp
Garam masala powder 1 tsp
Red chilli powder 1 tsp
Salt to taste
Lemon slices to garnish

Methods

To make white rice, heat ghee in a non-stick pan, add cloves, green cardamoms, cinnamon and bay leaf and saute till fragrant. Add rice, sugar and salt and mix well.
To make saffron rice, heat ghee in another non-stick pan, add cumin seeds and onion and saute till translucent. Add ginger garlic paste, mix and saute till raw smell disappears. Add carrot puree and mix. Mix saffron in 1 tbsp water and add to the pan.
Add rice, garam masala powder, red chilli powder and salt and mix well.
To make green rice, take rice in a bowl, add spinach puree and mix. Heat ghee in a third non-stick pan, add cumin seeds and saute till its colour changes. Add garam masala powder, red chilli powder, spinach-rice and salt and mix well.
Spread a layer of saffron rice in a deep bowl and press lightly. Over that spread a layer of white rice and press lightly. Finally spread a layer of green rice and press lightly.
Upturn the bowl on a serving platter, tap gently and gently dislodge the bowl.
Garnish with lemon slices and serve.

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