Tiranga Pulao Recipe

Pulao being one of the most favorite dish across India, is a must on a Sunday lunch menu. This Republic day special recipe by the perfect dish to cook at home and celebrate the day's spirit with your family.

Let's make something special on the occasion of Republic day special. The tricolor Pulao is very tasty to eat and is also full of nutritious ingredients. We have made green layer of this Pulao from spinach and red / saffron layer from tomato. To increase the taste in white rice, we have also added a little coconut milk to it. So you too can make this delicious Pulao and write your opinion as always.

Let's start to watch the video and learn to how to make the Tiranga Pulao.

Ingredients for Tiranga Pulao

FOR CARROT RICE:

1 cup basmati rice, cooked
1 carrot, grated
1 tsp ghee / clarified butter
½ tsp mustard seeds
½ tsp jeera / cumin seeds
few curry leaves
10 cashews, whole / cut
¼ onion, finely chopped
2 green chilli, slit lengthwise
¼ tsp turmeric powder
salt to taste

FOR GHEE RICE:

1 tbsp ghee / clarified butter
1 cup basmati rice, cooked
¾ tsp jeera / cumin seeds
1 bay leaf / tej patta
2 cardamom / elachi
2 cloves
1 star anise
1 inch cinammon stick
15 black pepper, whole
15 cashews, whole / cut
¼ onion, thinly sliced
2 garlic cloves, finely chopped
½ inch ginger, finely chopped
add Coconut milk (Optional)
salt to taste

FOR PALAK RICE:

1 cup basmati rice, cooked
1 tsp ghee / clarified butter
¼ onion, thinly sliced
2 green chilli, slit length wise
1 cup palak leaves / spinach, finely chopped
¼ cup peas, fresh / frozen
salt to taste