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Main Ingredients | Basmati rice, Ghee |
Cuisine | Hyderabadi |
Course | Rice |
Prep Time | 6-10 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Medium |
Others | Veg |
Ingredients list for Teen-ranga Pulao
- 750 grams Basmati rice
- 2 tablespoons Ghee
- 2-3 Cloves
- 1 inch piece Cinnamon
- 4-5 Black peppercorns
- 1 Bay leaf
- to taste Salt
- 2 tablespoons Butter
- 4 sprigs Basil leaves
- 2 Green chillies
- 1/4 teaspoon Turmeric powder
Method
- 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.
- 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.
- 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.
- 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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