Name: Tiranga Pulao recipe by Geeta Biswas at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Rice : 250 gms; Ghee : 50 gms; Butter: 100 gms; Spinach paste 1/2 cup; Kaiser soaked in 1/2 cup milk; Few cashew nuts and raisins; 2-3 each of whole bay leaf, cloves, cinnamon, cardamom; Pinch of sugar; Salt to taste

ABOUT Tiranga Pulao RECIPE

Tri colour has a national touch as it is similar to our national flag.

Ingredients Serving: 2

Rice : 250 gms
Ghee : 50 gms
Butter: 100 gms
Spinach paste 1/2 cup
Kaiser soaked in 1/2 cup milk
Few cashew nuts and raisins
2-3 each of whole bay leaf, cloves, cinnamon, cardamom
Pinch of sugar
Salt to taste

Instructions

Soak the rice for 10 minutes. Par boil the rice with bay leaf and salt.
Now heat the frying pan, add ghee then add the bay leaf, whole cloves, black pepper, cinnamon and cardamom. Then add the cashew nuts and raisins and saute.
Next add the par boiled rice and divide it into three parts.
The first part will be white and the second part will be sauteed with spinach, the rest will be sauteed with soaked kaiser.
Then arrange the three parts and spread butter.
Now this tiranga pulao is ready to be served.

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