Teen-ranga Pulao Recipe - Green, white and orange make this pulao tiranga.

This recipe is contributed by Member Kamlesh Gupta.

Main Ingredients : Basmati rice ( बासमती चावल ) , Basil leaves ( बेसिल के पत्ते )

Cuisine : Indian

Course : Rice

Teen-ranga Pulao

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Teen-ranga Pulao checkout Chicken Pulao , Jodhpuri Vegetable Pulao , Vegetable Biryani , Erra Sadam . You can also find more Rice recipes like Chilkewali Dal Khichdi, Jain Fried Rice, Mor Koolu, Jaggery Rice. Or try out these recipes from Indian Cuisine like Pista Doodh, Mixed Vegetable Soup, Karare Baingan, Tomato Achar.

Teen-ranga Pulao Recipe Card

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Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Teen-ranga Pulao

  • Basmati rice 750 grams

  • Basil leaves 4 sprigs

  • Cloves 2-3

  • Cinnamon 1 inch piece

  • Black peppercorns 4-5

  • Bay leaf 1

  • Salt to taste

  • Butter 2 tablespoon

  • Ghee 2 tablespoons

  • Green chillies 2

  • Turmeric powder 1/4 teaspoon

Method

Step 1

Boil water in a pan. Add half ghee, half of the cloves, half of the cinnamon, half of the black peppercorns, half of the bay leaf, salt and sauté for a minute.

Step 2

Add five hundred grams and cook till done. Divide into two equal portions. Drain and set aside. Grind basil and green chillies to a fine paste with sufficient water.

Step 3

Heat butter in a non stick pan. Add basil paste and sauté for a minute. Take one portion of rice and toss well. Add salt and cook for two to three minutes. Boil water in another pan.

Step 4

Add remaining ghee and cloves, cinnamon, black peppercorns, bay leaf, salt, turmeric powder. Add rice and cook till done. Drain and set aside.Arrange green layer at the bottom of the serving plate. Spread white layer followed by green layer on top of the orange layer. Serve hot.

How to make Teen-ranga Pulao

Step 1

Boil water in a pan. Add half ghee, half of the cloves, half of the cinnamon, half of the black peppercorns, half of the bay leaf, salt and sauté for a minute.

Step 2

Add five hundred grams and cook till done. Divide into two equal portions. Drain and set aside. Grind basil and green chillies to a fine paste with sufficient water.

Step 3

Heat butter in a non stick pan. Add basil paste and sauté for a minute. Take one portion of rice and toss well. Add salt and cook for two to three minutes. Boil water in another pan.

Step 4

Add remaining ghee and cloves, cinnamon, black peppercorns, bay leaf, salt, turmeric powder. Add rice and cook till done. Drain and set aside.Arrange green layer at the bottom of the serving plate. Spread white layer followed by green layer on top of the orange layer. Serve hot.

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