“Tiranga” is how Indian flag is referred to because it has three colors saffron, white and green. Tiranga pulao is healthy and simple rice preparation having the three colours of Indian flag. There are many interesting tricolour recipes or ideas. At times on special occasions such as Independence Day or Republic Day there are contests or schools ask the kids to prepare tricolour recipes, apart from that on these days you might be in a mood to cook something tricolour. This is an easy tiranga pulao recipe which can be done perfectly if few things are kept in mind.
Tricolour pulao recipe calls for vegetables of green and orange colour. It gets it white colour from rice. I have used carrots and peas. You can use tomato puree, french beans, coriander paste etc. Generally tricolour pulao recipes show 3 different layers of rice. Such tricolour pulao recipes could be a bit time consuming and effort taking. This recipe can be prepared quickly and easily. Since the rice had to be kept white, I did not use any spices except cumin seeds. However to add some heat I added slit green chillies while cooking the tricolour vegetable pulao and discarded them once the pulao was ready.
Other pulao recipes are peas pulao, gatta pulao etc. Peas pulao is a winter’s delight and the first thing I make when I see fresh peas. Find the recipe here. Gatta pulao is a delicacy from the state of Rajasthan. Find the recipe for this interesting pulao here.
1. Heat 2 tbsp clarified butter. Add 1 tsp cumin seeds (jeera).
2. Add ½ cup chopped carrots.
3. Next goes in ½ cup peas. Cook for 2 minutes.
4. For some kick add 2 slit green chillies and cook for 1 minute.
5. Add 1 cup soaked rice. Gently cook for 2 minutes.
6. Further add 2 cups water.
7. Indespensable ingredient unless you are making desserts, salt to taste.
8. Cover and cook on high flame, till the water starts to boil.
9. Reduce the flame to low and cover and cook till water is 90% absorbed.
10. Place a pan or skillet under the rice vessel and put some heavy item on the top. (Skillet or pan is put under the rice vessel to avoid burning of rice. Heavy item is placed on the cover to avoid escape of steam).
11. Cook for another 2-3 minutes. Switch off the flame and leave for 10 minutes. Do not open immediately.
12. Remove the cover and check rice. Fluff them with a fork.
13. Serve with tricolour raita and tricolour salad. Bon appétit!
PREP TIME 10 minutes + 15 minutes soaking time
COOK TIME 15 minutes
TOTAL TIME 25 minutes
1. Heat 2 tbsp clarified butter. Add 1 tsp cumin seeds (jeera).
2. Add ½ cup peas.
3. Add ½ cup chopped carrots.
4. Cook for 2 minutes.
5. Add 1 cup soaked rice. Cook gently for 2 minutes.
6. Add 2 cups water.
7. Add salt to taste.
8. Cover and cook on high flame, till the water starts to boil.
9. Reduce the flame to low and cover and cook till water is 90% absorbed.
10. Place a pan or skillet under the rice vessel and put some heavy item on the top. (Skillet or pan is put under the rice vessel to avoid burning of rice. Heavy item is placed on the cover to avoid escape of steam).
11. Cook for another 2-3 minutes. Switch off the flame and leave for 10 minutes. Do not open immediately.
12. Remove the cover and check rice. Fluff them with a fork.
13. Serve with tricolour raita and tricolour salad. Bon appétit!
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