Tiranga Pulao By Pratiti


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Tiranga pulao is a very tasty rice preparation, popular in northern india, especially kashmir. Learn how to prepare tiranga pulao by following this easy recipe.

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Tiranga Pulao By Pratiti recipe - How to make Tiranga Pulao By Pratiti



Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Red Mixture
1 tbsp oil
1 cinnamon (dalchini)
3 cloves (laung / lavang)
2 cardamoms
6 cashewnuts (kaju)
1/2 cup chopped onions
1 tsp chopped garlic (lehsun)
1 tsp chilli powder
salt to taste
1/3 cup grated beetroot

To Be Ground Into A Green Chutney
1 cup coriander (dhania)
1/2 cup mint leaves (phudina)
1 onion
1 tomato
1 tsp chilli powder
1 tsp cumin seeds (jeera)
1/2 tsp garlic (lehsun)
salt to taste

Other Ingredients
2 cups long grained rice (basmati)
4 cups water
salt to taste
1/2 tsp oil
For the red mixture

    For the red mixture
  1. Heat the oil in a kadhai, add the cashewnuts and saute till it turns to brown.
  2. Add the cinnamon, cloves, cardamom, onion, garlic, chilli powder, salt and beetroot and mix it throughly and cook for 5 minutes on a medium flame or till the beetroot is soft.
  3. Remove from the flame and keep aside.

How to proceed

    How to proceed
  1. Clean and wash the rice,
  2. In a large pan, add the rice, salt, oil and water.
  3. Bring to boil and simmer till the rice is almost cooked.
  4. Divide cooked rice into 3 portions. Keep one portion of white rice aside.
  5. In a bowl combine the second portion of the rice and red mixture, mix gently with the spatula till the rice turns red in colour. Keep aside.
  6. In another bowl combine third portion of the rice and green chutney, and mix it gently till the rice turns green in colour. Keep aside.
  7. Arrange 3 different coloured rice on a platter only while serving otherwise the red colour will spread in the plain white rice.
  8. Serve hot.

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This recipe was contributed by pratiti on 18 Nov 2010

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