Tiranga Pulao
Ingredients
Basmati rice – (soaked and drained) 500 gm
Ghee - 60 gm
Oil - 20 ml
Cumin seeds - 5 gm
Ginger paste - 15 gm
Tomato puree - 30 gm
Turmeric powder - 5 gm
Kashmiri chilly powder - 5 gm
Red chilly paste - 10 gm
Salt - to taste
Green chilli paste - 5 gm
Spinach puree - 25 gm
Whole cardamom - 4 no
Whole cloves - 4 no
Whole cinnamon - 4 no
Bay leaf- 2 no
Kewra water - 5 ml
Rose water - 5 ml
Method
For plain rice
Heat ghee in a heavy bottom pan.
Add cumin seed and whole spices (cinnamon, cardamom, cloves and bay leaf) and sauté for two minutes.
Add soaked rice and sauté for another three minutes.
When the rice turn golden brown in colour, add water and put in dum (cover a lid and cook on a very slow heat).
Take out from the heat after 15 minutes and keep aside.
For tomato rice
In a different pan add oil and heat for some time.
Add ginger paste, red chilli paste and red chilli powder and cook for some time.
Add tomato puree and salt. Cook well.
Add 1/3rd of the cooked rice and sauté for another 5 minutes.
Sprinkle with little kewra and rose water.
For spinach rice
Take another pan and add the remaining oil and heat.
Add turmeric powder, green chilly paste and salt, sauté for some time.
Add spinach puree and cook for another 2 minutes.
Add the cooked rice and sauté for some time.
Sprinkle with kewra and rose water.
Presentation
Place a mould on a serving plate, put spinach rice on that and press slightly.
Put plain rice on top of the spinach rice and press lightly.
On top put tomato rice.
Serve hot with plain yoghurt.
Amit Dash, with a rich experience of more than a decade, brings extensive culinary knowledge to the Courtyard by Marriott, Gurgaon. He attaches great importance to freshness of food. With an eye for the finest ingredients, highest quality local produce, his specialty lies in Indian and Awadhi cuisine. Amit is also a keen strategist with a flair for designing and implementing innovative food trends.
