Ingredients
General : Rice – 1.5 cup, Salt – 1 tsp, Ghee – 1 tbsp,
Cloves – 5 Nos., Green cardamom – 2 Nos., Bay leaves – 2 Nos.
For Orange layer : Tomatoes – 2 Nos. pureed along with 3 garlic cloves, Grated carrot – 3/4 cup, Turmeric – 1/4 tsp, Red chilli powder – 1/2 tsp, Refined oil – 2 tbsp, Cumin seeds – 1/2 tsp, Salt – 1/4 tsp, Garam masala powder – 1/4 tsp
For Orange layer : Tomatoes – 2 Nos. pureed along with 3 garlic cloves, Grated carrot – 3/4 cup, Turmeric – 1/4 tsp, Red chilli powder – 1/2 tsp, Refined oil – 2 tbsp, Cumin seeds – 1/2 tsp, Salt – 1/4 tsp, Garam masala powder – 1/4 tsp
For White layer : Cottage cheese (paneer grated) – 1/2 cup,
Finely chopped onion – 2 tbsp, Green cardamom – 3 Nos., Salt – 1/4 tsp, Ghee -2
tsp.
For Green layer : Spinach blanched and 3 garlic cloves pureed together – 1 cup, Cream – 1 tbsp, Mint leaves – 1/4 cup, Coriander leaves finely chopped – 2 tbsp, Green chilies – 2 Nos. cut in to halves, Garlic cloves – 1/4 tsp, Garam masala – 1/4 tsp, Salt – 1/4 tsp, Refined oil – 2 tsp
For Green layer : Spinach blanched and 3 garlic cloves pureed together – 1 cup, Cream – 1 tbsp, Mint leaves – 1/4 cup, Coriander leaves finely chopped – 2 tbsp, Green chilies – 2 Nos. cut in to halves, Garlic cloves – 1/4 tsp, Garam masala – 1/4 tsp, Salt – 1/4 tsp, Refined oil – 2 tsp
METHOD OF PREPARATION
FOR TIRANGA PULAO
GENERAL- Wash and soak rice in water for 10 minutes.
- Boil 5 glasses of water in a big pan and add salt.
- When water start boiling add bay leaves, cardamom and rice and ghee.
- Cook with covered lid on low flame for 10 and let it cool down properly.
- Divide it in to 3 equal portions.
ORANGE LAYER
- Heat 2 tsp oil in a pan and add cumin seeds when they start crackling add tomato puree, turmeric, salt, red chilli powder and garam masala, cook till oil seprates out.
- Add one portion of rice and mix gently.
- In a separate pan add 1 tsp ghee and sauté grated carrot with pinch of salt for 1 min. Keep it aside for garnishing orange layer.
WHITE LAYER
- Heat 2 tsp ghee in a pan and add whole cardamom and chopped onion fry lightly till translucent. Add salt and mix with 2nd portion of rice and grated paneer.
- Heat 2 tsp ghee in a pan and add whole cardamom and chopped onion fry lightly till translucent. Add salt and mix with 2nd portion of rice and grated paneer.
GREEN LAYER
- Heat oil in a pan and add cumin seeds and green chilly halves, when starts crackling add the spinach puree and 1 tbsp cream, salt and till oil separates.
- Add garam masala, mint leaves coriander leaves and 3rd portion of rice mix well for a min.
- Heat oil in a pan and add cumin seeds and green chilly halves, when starts crackling add the spinach puree and 1 tbsp cream, salt and till oil separates.
- Add garam masala, mint leaves coriander leaves and 3rd portion of rice mix well for a min.
ASHOKA CHAKRA
- Cut round circle and cut strips of big Brinjal skin (purple) fry it in oil and make chakra out of it.
POLE- Cut round circle and cut strips of big Brinjal skin (purple) fry it in oil and make chakra out of it.
- Use the baked bread Sticks (Soup Sticks) as pole for the flag.
MAKING TIRANGA LAYERS
- Make the layers as shown in picture Saffron rice garnished with grated carrot followed by white rice topped with brinjal chakra and final layer with spinach rice.
- Make the layers as shown in picture Saffron rice garnished with grated carrot followed by white rice topped with brinjal chakra and final layer with spinach rice.
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