Tri Ranga Pulao

Tri Ranga Pulao

Happy 71^th Independence Day to all. It is the celebration of freedom for us. Whenever one says about our nation, our national flag come to my mind. The tri colour is the symbol of strength and courage, peace, truth, fertility, growth and auspiciousness. 

To celebrate Independence Day I prepared Tri Colour Pulao. All beautiful colours came from natural ingredients. No artificial colour and flavour are added to it. For orange colour I have used tomatoes and carrot. And for green colour came from spinach and green peas. While arranging the pulao I had a joy with a hint of pride as I am living in an Independent Country and I have liberty to do something as per my wish to celebrate this beautiful day.

Here is the recipe 

INGREDIENTS

Orange Coloured Pulao

Rice- 1/2 Cup

Water- 1 Cup

Tomatoes- 2 small (chopped)

Carrot- 1 small (grated)

Chopped ginger- 1/2 tsp

Chopped garlic- 1/2 tsp

Salt to taste

Haldi- 1/2 tsp

Red chili powder-1/2 tsp

Sugar- a pinch

Chana Dal- 1/2 tsp

Urad Dal- 1/2 tsp

Ghee- 1 tsp

Curry leaves- 5 to 6

White Coloured Pulao

Rice- 1/2 Cup

Water- 1 Cup

Cashew- 5 to 6

Zeera- 1/2 tsp

Cumin  Seeds

Saha Zeera- 1/2 tsp

Caraway Seeds

Onion- 1 Small (sliced)

Salt to taste

Ghee- 1 tsp

Green Coloured Pulao

Rice- 1/2 Cup

Water-  1 Cup

Zeera- 1/2 tsp

Clove- 2

Green Cardamom- 2

Spinach Leaves- 6 to 7

Ginge and Garlic paste- 1/2 tsp

Onion- 1 Small (chopped)

Green peas-1/2 Cup

Salt to taste

Haldi- 1/2 tsp

Red Chili Powder- 1/2 tsp

Ghee- 1 tsp

Gram Masala- 1/2 tsp

PREPARATION

A.   Orange Pulao

Heat ghee in a pressure cooker, add chana dal and urad dal to it and fry. Then add chopped ginger and garlic and sauté it up to brown. Then add chopped onion and Curry leaves to it and cook. When onion is brown add chopped tomatoes and all dry spices and salt and fry up to oil separates.  Then add grated carrot to it and cook. Then add rice to it and fry little further. Add water to it and close the cover of the cooker. Cook it up to 2 whistles. Allow the cooker to release the steam on its own. Run a fork in rice to avoid sticking.

Orange Pulao is ready.

B.    White Pulao

Heat ghee in a pan add zeera and saha zeera and let it crackle. Now add sliced onion to it and sauté up to pinkish. Then add cashews and fry again. Then add rice and fry for 2 min. Add water and salt and cook up to the rice is done.

White Pulao is ready.

C.   Green Pulao

Blanch the spinach leaves and again soak in cold water. Later make a smooth puree and keep aside. Heat ghee in a cooker; add whole garam masala to it and let it infuse its flavor in oil. Then add ginger and garlic paste and fry again. Then add chopped onion to it. When onion is brown add dry spices and salt except garam masala. Then add green peas and cook. Now add spinach puree to it and cook up to oil separates. Add rice to it and fry again. Then add water and garam masala and close the cover of the cooker. Cook this up to 2 whistles.  Allow the cooker release of its own. Run a fork in rice to avoid sticking.

Green Pulao is ready.

.

PLATING

Take a ring with some height (I have used a spring form cake pan without base which has 3 inch height). Now add 3 tbsp of green pulao and spread evenly. Then add 3 tbsp of while pulao and spread evenly. On the top add 3 tbsp of orange pulao and spread evenly. Then carefully bring out the ring. 

Tri Colour or Triranga Pulao is ready. Serve with any gravy or raita of your choice.