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Tiranga Pulao (Tri-color rice)
Tiranga Pulao (Tri-color rice)

Before you jump to Tiranga Pulao (Tri-color rice) recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to tiranga pulao (tri-color rice) recipe. To cook tiranga pulao (tri-color rice) you need 24 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Tiranga Pulao (Tri-color rice):
  1. Prepare 3 cups basmati or long grain rice
  2. Take 1 cup oil
  3. Get 3 tsp ginger garlic paste
  4. Provide 3 small onions finely shopped
  5. Take For white rice
  6. Prepare 1 cup chopped caulifower
  7. You need 1 cup paneer cubed
  8. Get 1 tbsp curd
  9. Provide to taste salt and pepper
  10. Prepare For orange rice
  11. Take 1 cup grated carrot
  12. Use 1 cup tomato puree
  13. Use 1 tsp red chilli powder
  14. Use 1 tsp sugar
  15. Get to taste salt
  16. Get For green rice
  17. Take 1 cup palak puree with green chilli
  18. Use 1 cup boiled green peas
  19. You need 1 tsp lemon juice
  20. You need to taste salt
  21. Use Garnish
  22. Take cashews and fresh shreded coconut for white rice
  23. Get raisins and and fresh tomato for orange rice
  24. Use pistachio and lemon slice for green rice
Instructions to make Tiranga Pulao (Tri-color rice):
  1. Cook the rice. Option to temper it with ghee and whole spices (cardomom, cloves, cinnamon sticks, bay leaves and black pepper). Divide it in to three equal parts.
  2. For white rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add cauliflower and cook till soft. Add Paneer, salt, pepper, curd and sugar. Let it cook until dry and then add one portion of the rice and mix properly. Pan fry for a couple of minutes and set aside.
  3. For Orange rice:Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add grated carrots untill soft and then add tomato puree, sugar, salt and red chilli powder. Saute until tomato leaves oil and then add another portion of the rice. Mix evenly and pan fry for a couple of minutes. Set aside.
  4. For green rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add palak puree and cook it for a few minutes. Add peas, lemon juice, salt and sugar. Once the puree dries, add the remaining rice and mix evenly. Pan fry for another minute and set aside.
  5. Garnish and serve hot.

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