Tiranga Pulao, a signature dish From Chef Sanjeev Kapoor, Co-Founder Tinychef that commemorate the tricolor…
Prep Time: 31-40 minutes
Cook time: 21-25 minutes
Ingredients: Basmati rice soaked and drained 1 cup, For orange rice, Ghee 2 tablespoons, Cumin seeds 1/4 teaspoon, Ginger paste 1 teaspoon, Tomato puree 1/4 cup, Turmeric powder 1/2 teaspoon, Red chili powder 1/2 teaspoon, Red chili paste 1 teaspoon, Salt to taste, For white rice, Cooked basmati rice 1 cup, For green rice, Ghee 2 tablespoons, Cumin seeds 1/4 teaspoon, Ginger paste 1 teaspoon, Green chili paste 1 teaspoon, Spinach puree 1/2 cup, Salt to taste
Method (Step 1): Heat 2 tbsps ghee in two different nonstick pans. Add cumin seeds to one pan and sauté till seeds begin to change color.
Step 2: Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change color.
Step 3: Add ginger paste, red chili powder, and red chili paste to the first pan and sauté.
Step 4: Add tomato puree, salt and mix well. Add 1 cup water and mix, cover, and cook till the rice is done.
Step 5: Add turmeric powder and rice to the second pan and mix well. Add green chili paste, ginger paste, and salt and sauté lightly.
Step 6: Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover, and cook till the rice is done.
Step 7: Place a ring mold on the serving plate. Put the green rice in the mold and press lightly.
Step 8: Add cooked white rice and press lightly. Top it with the orange rice and press lightly.
Step 9: Remove the ring mold slowly and serve.