Tiranga Pulao

Pulao being one of the most favorite dishes across India, is a must on a Sunday lunch menu. This Republic day special recipe by Chef Jitender from Lord of the Drinks Barrel House is the perfect dish to cook at home and celebrate the day’s spirit with your family.

For orange rice:

• 1 Cup Basmati rice, blanched
• 2 Tbsp Ghee
• 1/4 tsp Cumin seeds
• 1 tsp Ginger paste
• 1/4 Cup Tomato puree
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• Red chilli paste
• To taste Salt

For white rice:

• 1 Cup Basmati rice (cooked)

For green rice:

• 2 Tbsp Ghee
• 1/4 tsp Cumin seeds
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• 1/2 Cup Spinach puree
• To taste Salt

1.Heat 2 tbsps ghee in two different nonstick pans. Add cumin seeds to one pan and sauté till seeds begin to change the colour.

2.Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.

3.Now add ginger paste, red chili powder and red chili paste to the first pan and sauté.

4.Add tomato puree to the pan along with salt and mix well. Post that add a cup of water and mix, cover and cook till the rice is done.

5.Now add turmeric powder and rice to the second pan and mix well. Add green chili paste, ginger paste and salt and sauté lightly.

6.Add ½ cup water and mix well. Cover and cook. When the water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.

7.Place a ring mould in the serving plate. Put the green rice in the mould and press lightly.

8.Add cooked white rice and press lightly. Top it with the orange rice and press lightly.

9.Remove the ring mould slowly and serve the Tiranga Pulao hot.