Tiranga Pulao - Plattershare - Recipes, Food Stories And Food Enthusiasts

Tiranga Pulao

July 11, 2016

•

1,208

Reads

Prep Time

0h

10m

Cook Time

0h

20m

Cuisine

Bengali • Homestyle Cooking • Indian

Garlic Crusher

Garlic Press Crusher for Kitchen

$12.00

Yield / Serves

2 Servings

Category

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

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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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Soak rice for 10 minutes. Now massage the dry rice with ghee and salt.

Make it par boiled.

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.

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

Now arrange the cooked rice with tri colour and serve.

This pulao has a touch of veg and aromatic.

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Tags

colourful main course occasion of indias independence day pulao rice tiranga pulao veterinarian dish

Geeta Biswas

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Responses

Dishari Chaudhuri May 8, 2016

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

Reply
Sumona Biswas May 11, 2016

Good for lunch

Reply
Geeta Biswas August 15, 2018

Happy independence day

Reply

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