Tiranga Pulao: Tricolor Indian Rice Delight (Kid-Friendly Recipe)
30 minutes
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About Tiranga Pulao: Tricolor Indian Rice Delight (Kid-Friendly Recipe)
Is your child a picky eater? This vibrant Tiranga Pulao, or tricolor rice, is the perfect solution! Inspired by my own experience with fussy eaters, I developed this recipe to sneak in healthy spinach while making lunchtime fun and exciting. The beautiful colors and delicious flavors will have even the pickiest eaters asking for more.This Indian-inspired rice dish combines aromatic basmati rice with subtly spiced layers of plain rice, spinach, and creamy milk. It's a nutritious and visually stunning main course, perfect for family meals or potlucks. Get ready to transform mealtime from a battleground to a celebration!The recipe is easy to follow, and the results are impressive. Prepare to be amazed by how easily you can turn a simple rice dish into a culinary masterpiece your kids will adore.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Rice and Liquids
- 250 gm Basmati Rice
- 2 cup Water for cooking rice
- 1/2 cup Milk full-fat milk, soaked in 1 tbsp of water if using powdered milk
Vegetables
- 1/2 cup Spinach fresh spinach, finely chopped, or 1/2 cup spinach puree
Spices and Aromatics
- 6 clove Cloves whole cloves
- 4 leaves Bay Leaves
- 2 sticks Cinnamon
- 6 pods Cardamom green cardamom pods, lightly crushed
- 12 Peppercorns black
- 4 Cardamom lightly crushed, black
- 1 tsp Garam Masala
Fats and Salt
- 2 tbsp Vegetable Oil or refined oil
- 4 tbsp Ghee clarified butter
- 1/2 tsp Salt
- 1/4 tsp Sugar
Instructions
Prepare the Rice
- Soak basmati rice in water for 10 minutes. Drain well.
- Massage the rice with 2 tbsp of ghee and 1/2 tsp salt.
- Parboil the rice according to package directions, until about 75% cooked.
- Drain and set aside.
Sauté the Spices
- Heat vegetable oil in a large pan or wok over medium heat. Add bay leaves, cinnamon sticks, cloves, green cardamom, black peppercorns, and black cardamom. Sauté for 1-2 minutes until fragrant.
Cook the Rice
- Add the parboiled rice, cashews, raisins and sugar to the pan. Stir-fry for 2-3 minutes, until the rice is well coated with the spices.
- Stir in garam masala.
Divide and Layer
- Divide the rice into three equal portions.
- One portion will remain plain.
- Mix the second portion with the chopped or pureed spinach.
- Mix the third portion with the soaked milk.
Assemble and Serve
- Layer the three colored rice portions in a serving dish, creating the Tiranga (tricolor) effect. Serve warm.
Recipe Notes
Expert Tips for the Best Tiranga Pulao
- For extra flavor, toast the spices lightly before adding the rice. Be careful not to burn them.
- Adjust the amount of spinach to your preference. If using fresh spinach, ensure it's well drained to avoid making the pulao too watery.
- If you don't have ghee, you can substitute with butter or even coconut oil for a unique flavor.
- For a more festive look, consider using food coloring to enhance the green and white layers, though the natural colors are quite lovely as is.
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Recipe Nutrition
Calories: 829kcalCarbohydrates: 59gProtein: 18gFat: 60gPolyunsaturated Fat: 18gMonounsaturated Fat: 36gCholesterol: 3mgFiber: 3gSugar: 7g
Geeta Biswas
Articles: 919
8 Comments
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Absolutely fantastic! Thanks for the recipe.
This looks so tasty! Thank you.
Happy independence day
Such a perfect dish! Thank you.
This looks so good! Can’t wait to cook it.
Good for lunch
This is the most unique desi recipe I have ever come across. _/\_ This is my fixed lunch item from now on for 15 August.
This is so inspiring! Can’t wait to cook it.