Tiranga Pulao

Orange, white and green rice piled one on top of the other - a grand representation of our National flag. This recipe is from FoodFood TV channel

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Tiranga Pulao
Main Ingredients Basmati rice
Cuisine Fusion
Course Rice
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Difficult
Others Veg

Ingredients list for Tiranga Pulao

  • 1 cup Basmati rice soaked and drained


  1. Heat 2 tbsps ghee in two different non stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.
  2. Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.
  3. Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté.
  4. Add tomato puree, salt and mix well.Add 1 cup water and mix, cover and cook till the rice is done.
  5. Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.
  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.
  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.