Easy making recipe Tiranga Pulao Tricolor rice with 24 ingredients and 5 stages of easy cooking, which is very practical.
Without fail cooking ultimate Tiranga Pulao (Tri-color rice) easy, bouncy, practical. Tiranga pulao- Rice is the staple diet of Indians,we use rice to make different snacks and main course dishes. Steamed rice is paired with different types For this tri colour pilaf I used three different vegetable and their paste to give color and flavor. for the orange color I have used tomato and red chili and for the. Tiranga pulao/tricolor rice (indian flag inspired). tiranga pulao recipe I made tiranga pulao recipe for the first time as Independence day special. Its my long time wish to try Tiranga Pulao - Tricolor pulao layered with Green,Red & white colored rice.
Tiranga Pulao Recipe Vegetarian Tricolor Rice Republic Day Special Recipe By Ruchi Bharani.
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Tiranga Pulao is the series of Three colors or tricolour pulao recipe which have all unique flavors of Rice.
Good Afternoon mother, at this time you can cook recipe Tiranga Pulao (Tri-color rice) with 24 ingredients and 5 steps. Below this is how to prepare, please observe carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 24 ingredients and 5 stages of easy cooking Tiranga Pulao (Tri-color rice).
Ingredients for Tiranga Pulao (Tri-color rice)
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Prepare 3 cups : basmati or long grain rice.
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Prepare 1 cup : oil.
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Needed 3 tsp : ginger garlic paste.
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Prepare 3 : small onions finely shopped.
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Needed : For white rice.
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Needed 1 cup : chopped caulifower.
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Prepare 1 cup : paneer cubed.
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Prepare 1 tbsp : curd.
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Prepare to taste : salt and pepper.
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Needed : For orange rice.
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Prepare 1 cup : grated carrot.
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Prepare 1 cup : tomato puree.
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Prepare 1 tsp : red chilli powder.
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Needed 1 tsp : sugar.
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Needed to taste : salt.
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Needed : For green rice.
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Prepare 1 cup : palak puree with green chilli.
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Needed 1 cup : boiled green peas.
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Needed 1 tsp : lemon juice.
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Needed to taste : salt.
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Needed : Garnish.
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Needed : cashews and fresh shreded coconut for white rice.
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Needed : raisins and and fresh tomato for orange rice.
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Needed : pistachio and lemon slice for green rice.
Tiranga Pulao is the series of Three colors or tricolour pulao recipe which have all unique flavors of Rice.
Celebrate Independence Day with this beautiful tri-coloured dish, which is an ode to the Indian flag.
How to make Tiranga Pulao-Orange, white and green rice piled one on top of the other - a grand representation of our National flag.
Hindi: chawal How many times have we thought rice is a blessing?
If all cooking materials Tiranga Pulao (Tri-color rice) it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.
Step by Step Cooking Tiranga Pulao (Tri-color rice)
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Cook the rice. Option to temper it with ghee and whole spices (cardomom, cloves, cinnamon sticks, bay leaves and black pepper). Divide it in to three equal parts..
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For white rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add cauliflower and cook till soft. Add Paneer, salt, pepper, curd and sugar. Let it cook until dry and then add one portion of the rice and mix properly. Pan fry for a couple of minutes and set aside..
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For Orange rice:Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add grated carrots untill soft and then add tomato puree, sugar, salt and red chilli powder. Saute until tomato leaves oil and then add another portion of the rice. Mix evenly and pan fry for a couple of minutes. Set aside..
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For green rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add palak puree and cook it for a few minutes. Add peas, lemon juice, salt and sugar. Once the puree dries, add the remaining rice and mix evenly. Pan fry for another minute and set aside..
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Garnish and serve hot..
We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are.
Made using the fin long grains of Basmati rice, this one is absolutely delicious.
After a few min, invert the rice on the serving dish.
Enjoy it with raita and papad.
I made tiranga pulao recipe for the first time as Independence day special.
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