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Tiranga Pulao

Dedicated To Guest
Tiranga Pulao
Tiranga Pulao
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeBengali
  • Good for Lunch
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Description

Some children don't like to eat leafy vegetables that why I made this pulao. So children will love as a main course.

Ingredients & Quantity
  • 250 gms basmati rice
  • 1/2 cup spinach paste
  • 1/2 cup milk Kaiser soaked
  • 6-7 whole clove
  • 4 bay leaves
  • 2 cinnamon stick
  • 6-7 green cardamom
  • 10-15 Black pepper corn
  • 4 black cardamom
  • 1 cup cashew nut
  • 1 tsp garam masala powder
  • 2 tbsp white oil
  • 4 tbsp ghee
  • 1/2 cup raisin
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How to cook?
  1. Soak rice for 10 minutes. Now massage the dry rice with ghee and salt.
  2. Make it par boiled.
  3. Now heat the frying pan add oil and whole bay leaf, cinnamon, clove, cardamom and black pepper corn stir fry. Add par boiled rice with pinch of sugar, cashew nut, raisin. Add garam masala.
  4. Sautee to mix each other. Make the rice three parts. First part will be plain. Second part mix with spinach paste and third part with soaked Kaiser milk
  5. Now arrange the cooked rice with tri colour and serve.
Notes

This pulao has touch of veg and aromatic.

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Ask a question, give feedback or compliment Geeta Biswas

This is the most unique desi recipe I have ever come across. _/\_ This is my fixed lunch item from now on for 15 August.

Sumona Biswas