Tiranga Rice | How to make Tiranga Rice

By Paromita Nath  |  14th Aug 2016  |  
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  • Tiranga Rice, How to make Tiranga Rice
Tiranga Riceby Paromita Nath
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About Tiranga Rice Recipe

A mix and blend of three types of rice, tomato rice, plain ghee rice and spinach coriander mint rice.

Tiranga Rice, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tiranga Rice is just mouth-watering. This amazing recipe is provided by Paromita Nath. Be it kids or adults, no one can resist this delicious dish. How to make Tiranga Rice is a question which arises in people's mind quite often. So, this simple step by step Tiranga Rice recipe by Paromita Nath. Tiranga Rice can even be tried by beginners. A few secret ingredients in Tiranga Rice just makes it the way it is served in restaurants. Tiranga Rice can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Tiranga Rice.

Tiranga Rice

Ingredients to make Tiranga Rice

  • Basmati rice 2 cups
  • ghee 3-4 tbsp
  • spinach puree 6-7 tbsp
  • Chopped tomato 2 (for tomato rice)
  • Chopped onion 4 (2 each for tomato rice and coriander mint rice)
  • ginger garlic paste 4 tsp
  • Mint and coriander chopped finely 1/2 cup (for coriander mint rice)
  • saffron few strands soaked in water
  • cumin powder 4 tsp
  • Garam masala powdee 4 tsp
  • Whole garam (cinnamon, cardamom, cloves) masala 6-7
  • turmeric 1-2 tsp
  • red chilly powder or kashmiri chilly powder 4 tsp
  • coriander powder 4 tsp
  • sugar 2 tsp
  • Whole cumin seeds 2 tsp
  • Whole fenugreek seeds 1 tsp
  • water 4 cups
  • oil 4 tbsp

How to make Tiranga Rice

  1. Firstly wash and soak the rice for 20 minutes. Add more water and bring it to a boil, add 1 tbsp oil as the rice is done, stir and drain off the excess water. Take care to see that rice kernels should not become too soft. Keep aside. Divide the rice into three parts.
  2. In a deep wok add 1 tbsp oil and 1 tbsp ghee, add 1 tsp whole cumin, cloves, cinnamon, cardamom 1-2 each. Let it sprinkle, add 1 part of the rice, add little salt, little sugar, and mix with light hands. Keep aside.
  3. Now take the same wok, add oil plus ghee about 2 tbsp and add all whole spices about 1- tsp each, add 2-3 whole garam masala, stir, let it sprinkle, add turmeric powder, add chopped onions about half the quantity, saute well, add chopped tomatoes and green chillies, add salt and powdered masalas about 1-2 tsp each.
  4. Saute well, add the second portion of the rice, add the saffron with the water, mix well. See that all the masalas get evenly mixed, add little sugar for taste. Set aside.
  5. Next clean the wok, add the rest of the ghee and oil, add the cumin and whole spices, let it sprinkle, add turmeric powder, and the spinach puree, saute well, let the water get dried up , add the powdered masalas, saute well, add chopped coriander, mint and the rice , mix well cook the masala well so that they get blended with the rice, add little sugar for taste, mix well and set aside.
  6. For semolina idly, take 1/2 cup semolina, add 2-3 tbsp curd, mix well, add a pinch of salt, little water to make the batter as needed. Divide the batter, add green and blue food colours, few drops on one batter, add a pinch of eno salt on both the batters.
  7. Grease the mold, add the white batter and on the top of that add the colored batter with a small spoon to divide it like the sticks of chakra. Steam till the idli is done. This is only for decorating purpose, you can omit if you want.
  8. Assembly: First place the tomato rice, gather them properly, give it a little curve while you place the rice.
  9. Next add the white rice close to the tomato rice, maintain the shape.
  10. Lastly add the spinach, mint, coriander rice, maintain the shape, add two cinnamon sticks on the left side to look like a pole, add the semolina idli on the white rice to depict the chakra. Serve warm with your favorite dish.

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