Fresh, Serving Recipe Tiranga Pulao Tricolor rice Very Delicious

Without fail recipe ultimate Tiranga Pulao (Tri-color rice) easy, bouncy, practical.

Good Morning every body, at this time you can present recipe Tiranga Pulao (Tri-color rice) with 24 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not 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 all Tiranga Pulao (Tri-color rice) #

1. Prepare 3 cups : basmati or long grain rice.

2. Prepare 1 cup : oil.

3. Prepare 3 tsp : ginger garlic paste.

4. Prepare 3 : small onions finely shopped.

5. Needed : For white rice.

6. Needed 1 cup : chopped caulifower.

7. Prepare 1 cup : paneer cubed.

8. Prepare 1 tbsp : curd.

9. Needed to taste : salt and pepper.

10. Prepare : For orange rice.

11. Prepare 1 cup : grated carrot.

12. Needed 1 cup : tomato puree.

13. Prepare 1 tsp : red chilli powder.

14. Needed 1 tsp : sugar.

15. Needed to taste : salt.

16. Prepare : For green rice.

17. Prepare 1 cup : palak puree with green chilli.

18. Prepare 1 cup : boiled green peas.

19. Prepare 1 tsp : lemon juice.

20. Prepare to taste : salt.

21. Needed : Garnish.

22. Prepare : cashews and fresh shreded coconut for white rice.

23. Prepare : raisins and and fresh tomato for orange rice.

24. Needed : pistachio and lemon slice for green rice.

If all basic ingredients Tiranga Pulao (Tri-color rice) it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Step by Step Cooking Tiranga Pulao (Tri-color rice) #

1. 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..

2. 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..

3. 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..

4. 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..

5. Garnish and serve hot..

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