India is a diverse country. So, the food choices of Indians are quite diverse too! However, the staple food for most Indians is wheat and rice. Not a single Indian feast is complete without one dish of either wheat or rice. Here is an easy layered rice recipe using the three colours of the Indian flag – saffron, white & green. The Indian National Flag has 3 colours – saffron, white and green, with the Ashoka Chakra at its centre.
I have not used any artificial food colourings or preservatives at all in this dish. So, there are purely natural and wholesome ingredients. This is a perfect dish to be served for an Indian Independence or Republic Day meal. Serve it with pride to your family and friends. And get ready for interesting conversations on the National Flag!
Ingredients
Instructions
- Cook rice and divide into 3 equal parts. White Rice:
- For making the white layer, heat a pan with 1 tsp. ghee. Add a few cumin seeds, 1 bay leaf, 1 cinnamon & 2 cloves. Now add 1/3 of the cooked rice, salt to taste and fry for about 2 minutes. Keep warm. Orange Rice:
- For the orange layer, heat a pan with a tsp. of ghee. Add a few cumin seeds, 1 cinnamon & 2 cloves. Add 1/3 of the cooked rice, salt to taste & tomato puree. Add turmeric & chilli pd. Mix well until everything comes together & the rice gets a nice saffron colour. Green Rice:
- For the green layer, heat a pan with a tsp. of ghee. Add cumin seeds, cinnamon & cloves. Add rice, salt to taste and the spinach puree. Toss well and mix gently until rice is green. Layering Tiranga Pulao (Tri-colour Rice):
-
For layering the tiranga pulao, take a small round shaped glass or steel container. First fill 1/3 of the container with some orange rice. Next fill 1/3 with white rice & then on top of the white rice, put 1/3 with the green or spinach rice.
- Cover this with a serving plate & carefully tilt & take off the container. So now the green rice layer will be on the bottom, white in the centre and orange rice on top.
-
Garnish the tiranga pulao with a small slice of cheese, tomato puree & spinach puree. Top the cheese slice with a clove.
Notes
For making spinach puree: Clean and wash spinach (cutting off the ends). Now blanch in warm water for 2 or 3 minutes. Remove from water and puree in blender.
For making tomato puree: Blanch whole tomatoes in boiling water for 3 to 4 minutes. Remove from water and immerse in cold water. Remove the skin and roughly chop the tomatoes and puree in blender