Meena's Taste Mantra

Tiranga Pulav - A delicious ode to INDIA! JAI HIND!

We love our Indian Flag. Each colour signifies the very essence of our country "THE INDIA"! Yup....for me it is THE INDIA! SAFFRON is symbolic of courage and sacrifice, WHITE represents truth, peace and purity, GREEN encompasses a vibrant and prosperous life. The Navy Blue Ashok Chakra represents the righteousness, progress and perpetuity...24hrs of the day!

As an ode to our beloved National Flag, Amma celebrates Independence Day and Republic Day in every possible way...as a spirited Indian thru her Integrity and actions as well as in the food that she prepares with love and affection, nourishing all of us!

One such delish - delicious dish, is TIRANGA Pulav! A visual treat as well as when combined to make a perfect bite - simply yum and more important - very nutritious!

INGREDIENTS

3 cup Cooked Rice, fluffed up ( 200 gm Raw Rice)

To taste Salt

SAFFRON Rice

2 Tomatoes, finely chopped
1 small Onion, finely chopped
2 Green Chillies, finely chopped
1/4 tsp Haldi | Turmeric Powder
1/4 tsp Adrak | Ginger, finely chopped

To taste Salt

1 tsp Homemade Ghee | Clarified Butter
1/2 tsp Rai | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds

WHITE Rice
2 tblsp Dahi | Curd, whisked nicely
A pinch Hing | Asafoetida Powder
1/2 tsp Homemade Ghee | Clarified Butter
GREEN Rice

A small bunch Palak | Spinach, thoroughly washed and roughly chopped
2 Green Chilli
1/2 tsp Adrak | Ginger, finely chopped
1/2 tsp Homemade Ghee | Clarified Butter
1/4 tsp Jeera | Cumin Seeds
To taste Salt

METHOD

Pressure cook rice, Make 3 equal portions and keep separately. Fluff up the rice.
SAFFRON Rice

In a kadhai, heat Homemade Ghee | Clarified Butter. Add rai and jeera. When rai begins to crackle, add hing and stir for few seconds.
Add chopped onions and saute till they become translucent.
Add tomatoes and salt. Saute well. With the back of the ladle, gently mash the tomatoes as you saute. Saute for 3-4 minutes. The tomatoes will appear like thick paste.
Reduce flame to low and mix in one portion of the cooked rice. Mix gently to ensure rice strands do not break and are completely coated with the tomato paste.
Switch off the gas and keep aside.

WHITE Rice

In a mixing bowl, add the second portion of cooked rice.
Add whisked curd and mix well.
Make a tempering by heating Homemade Ghee | Clarified Butter and add hing. Pour tempering on rice. Keep aside.

GREEN Rice

In a kadhai, saute roughly chopped spinach, green chilli and adrak. Once spinach shrinks and leaves out water, switch off flame and keep aside. Do not cover the kadhai as this will adversely affect the green colour.
Once cool, squeeze to remove excess water, if any. Grind to a smooth paste by adding salt to taste.
In the same kadhai, heat Homemade Ghee | Clarified Butter and add jeera.
As jeera crackles, reduce flame to low and slowly add palak paste. Saute for 2 minutes or till the palak paste becomes thick..
Mix in the last portion of the cooked rice. Mix gently to ensure rice strands do not break and are completely coated with the palak paste.
Switch off the gas and keep aside.

TIRANGA Pulav

Plate the three different type of rice as per your choice.
Serve along with any Raita and Roasted Papad.

We simply love this combination. Just like that along with a simple Raita | Pickle is awesome!

Note:

a. You can use any cooking oil instead of Ghee | Clarified Butter.
b. In the WHITE Rice you can also saute few small cubes of Paneer|Cottage Cheese for added taste!

We have used:
1. Tata Salt Lite - Desh ka namak ;)

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.