Tiranga Pulao (tricolor Rice)

CREDITS

Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well

INGREDIENTS

1 cup Basmati rice (rinsed and drained)
For orange rice-2 tablespoon ghee (Clarified butter) ¼ teaspoon Jeeru (Cumin) (cumin) seeds1 teaspoon ground ginger paste ¼ cup tomato puree½ teaspoon arad (Turmeric) (turmeric) powder½ teaspoon Kashmiri chilli powder1 teaspoon red ground green chillies Salt (to taste)1 finely grated carrot
For white rice-1 cup cooked Basmati rice
For green rice-2 tablespoon ghee (Clarified butter)1 teaspoon ground ginger paste 1 teaspoon ground green chillies ½ teaspoon dhana jeeroo powder½ cup Spinach pureeSalt (to taste)

METHOD

Orange-1. Heat the ghee (Clarified butter) in a non stick pot. 2. Add the cumin seeds and sauté till seeds begin to change colour.3. Add ginger paste, red chilli powder and red masala and sautè.5. Add ½ cup rice, tomato puree, grated carrot, turmeric and salt, and mix well.6. Add 1 cup water, mix and cover.7. Cook till the rice is done.
Green-1. Heat ghee (Clarified butter) in a non stick pot.2. Add green chillies, ginger paste, dhana jeeroo and salt and sauté lightly.3. Add ½ cup rice, and ½ cup water and mix well. 4. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.
Assembly-There are many options. 1. Mix the 2 colored rices with plain white rice till colors distributed evenly.2. Place in a ramekin, orange, white and then green. Place down on plate to flip over and serve.3. Using a ring mould, place in green, then white and orange. Flatten a little and lift mould.4. Use a large dish or mould and layer and flip, orange being ontop.

INFO & TIPS

Note: I didn't have spinach on hand, so I just colored it green.

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