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You are here: Home / Rice, Pulao,Khichdi / Tiranga Pulao , Tri Colour Vegetable Pilaf

Tiranga Pulao , Tri Colour Vegetable Pilaf

2014-08-15 by Anjana Chaturvedi

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Tiranga pulao- beautiful and delicious Layered Rice pilaf with three flavours and colour

Tiranga pulao- Rice is the staple diet of Indians,we use rice to make different snacks and main course dishes.Steamed rice is paired with different types of curries and lentils. Set dosa ,idli are popular tiffin variety from South India.

In North part of India we often make khichdi and pilaf with rice to use on daily basis.There are so many varieties of making pilaf. My favorite are –Biryani pulao, Pineapple and chili rice, and the specialty of U.P-
Aloo matar ki Tahiri.

For this tri colour pilaf I used three different vegetable and their paste to give color and flavor. for the orange color I have used tomato and red chili and for the green layer I used spinach and green chilies.The mild and fresh flavors blend well very nicely and the taste was appreciated by every one in the family.

                                                                                   Happy Independence day!!!

Prep time -20 min
Cooking time -15 min
Difficulty level -medium
Spice level – mild
Cuisine -Indian
Type -main

INGREDIENTS-
          
  • Rice/ chawal -1.5 cup
  • Salt/ namak -1tsp
  • Almonds /badam -5
  • Cloves /lavang-5
  • Green cardamom/ hari elaichi -4
       For Orange layer-
  • Tomatoes ,chopped -3
  • Turmeric/haldi -1/3 tsp
  • Red chilli powder /mirch-1 tsp
  • Refined oil -2 tsp
  • Cumin seeds /jeera-1/2 tsp
  • Salt /namak-1/4 tsp
       For White layer-
  • Cottage cheese /paneer-1/2 cup
  • Yoghurt/dahi-2 tbsp
  • Green cardamom /harai elaichi -3
  • Salt/namak-1/4 tsp
  • Refined oil -2tsp
       For Green layer-
  • Spinach /palak -1 cup
  • Mint leaves /pudina-1/4 cup
  • Green chilies /hari mirch -3
  • Lemon juice /nimbu ka ras -1/2 tsp
  • Cumin seeds/ jeera-1/4 tsp
  • Garam masala-1/4 tsp
  • Salt /namak-1/4 tsp
  • Refined oil-2tsp
PROCEDURE-
  1. Wash and soak rice in  water for 20 minutes
  2. Boil 5 glasses of water in a big pan and add salt
  3. When water start boiling add cloves cardamom and rice.
  4. Cook till 3/4 done and then drain in a colander.and let it cool down properly.
  5. Grease a big and deep bowl and keep aside (A)

ORANGE LAYER-

  1. Chop tomatoes in small pieces.
  2. Heat 2 tsp oil in a pan and add cumin seeds when they start crackling add 1/ tsp of turmeric and chopped tomatoes and cook till they become soft, now add chili powder, salt  and 1/2 cup boiled  rice and mix gently.
  3. Add this rice in the greased bowl (A) and press with a spoon.

WHITE LAYER-

  1. Heat 2 tsp oil in a pan and add whole cardamom(crush to open) ,then add yoghurt and stir.
  2. Now add small pieces of cottage cheese and salt ,saute for few seconds.
  3. Add 1 cup of boiled rice ,mix well and add in the bowl(A) and press with a spoon

GREEN LAYER-

  1. Wash spinach, mint and green chilies and make a smooth and thick paste.
  2. Heat oil in a pan and add cumin seeds when start crackling add the spinach puree and saute for a minute.
  3. Add salt,garam masala, lemon juice and 1.5 cup of boiled rice ,mix gently  and add in the greased bowl (A) and press with a spoon.
  4. Gently invert on the serving plate
  5. Garnish with peeled almonds and mint paste.

Serving suggestions-Goes well with yoghurt,raita and salad

Print Recipe
2 from 1 vote

Tiranga Pulao / Vegetable Pilaf

Tiranga pulao- beautiful and delicious Layered Rice pilaf with three flavours and colour
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course, Rice preparation
Cuisine: Uttar Pradesh Cuisine
Keyword: tiranga pulao
Author: Anjana Chaturvedi

Filed Under: North Indian Food, Rice, Pulao,Khichdi Tagged With: biryani, Indian food, Indian recipes, Main course, mix veg pulao, No onion garlic recipe, pulao, Rice, tiranga, Vegetable pilaf

« Rajasthani Ker Sangri Ki Sabzi Recipe, How To Mkae Ker Sangri Ki Sabzi
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Comments

  1. Sonal Gupta says

    2014-08-15 at

    Love it Anjana ji.
    Sonal

  2. Jaleela says

    2012-08-18 at

    Nice presentation

  3. IshitaUnblogged says

    2012-08-17 at

    Anjana, how beautiful. It's not only looking amazing, I am sure it tasted fab. Great creation:)

  4. Nupur says

    2012-08-16 at

    nice creation Anjana.. you have presented it beautifully..

  5. cumincoriandercardamom says

    2012-08-16 at

    Gorgeous looking pulao

  6. PT says

    2012-08-16 at

    perfectly made and well presented anjana ji..

  7. DivyaGCP says

    2012-08-15 at

    Love this tri colored pilaf.. Perfect for independence day

  8. Julie says

    2012-08-15 at

    wow..beautiful way to celebrate,delicious rice!!Happy Independence day!!

  9. Suja Manoj says

    2012-08-15 at

    Awesome pulao and stunning clicks,Happy Independence Day!

  10. simran says

    2012-08-15 at

    happy independence day…….lovely tri coloured pulao………so very flavourful.

  11. Renu navin paliwal says

    2012-08-15 at

    superb is what i would like to call this grt… spirit of independence day in the food… 🙂

  12. radha says

    2012-08-15 at

    You would have had to unmould the second and third layer very carefully! Well presented. And a happy independence day.

  13. kitchen queen says

    2012-08-15 at

    Wow perfect and lovely tiranga pulao.

  14. krishna says

    2012-08-15 at

    just speechless…. happy independence day!!!

  15. sowmya's creative saga says

    2012-08-15 at

    nice..happy independence day!!

  16. Prathima Rao says

    2012-08-15 at

    Gorgeous looking tri color pulao!!!
    Happy independence day!!
    Prathima Rao
    Prats Corner

  17. Roshni says

    2012-08-15 at

    this looks out of the world… happy independence day to you

  18. The Mad Scientist says

    2012-08-15 at

    Wish you Happy Independence day dear. I am hosting WTML All through August’12. Do send me your entries

  19. The Mad Scientist says

    2012-08-15 at

    I saw this on FB and wanted to see this yum pulao immediately. Love it.
    I am hosting WTML All through August’12. Do send me your entries

  20. Now Serving says

    2012-08-15 at

    Nice celebratory dish 🙂 Happy Independence Day, Anjanaji!

  21. Daksha says

    2012-08-15 at

    Happy Independence Day!!
    Tiranga pulav looks awesome and yummy.

  22. Vijayalakshmi Dharmaraj says

    2012-08-15 at

    looks so yummm…
    Happy Independence Day…
    VIRUNTHU UNNA VAANGA

  23. Raksha says

    2012-08-15 at

    Wish you a happy independence day.
    The pulao looks awesome and rightly matches todays theme.

  24. Hamaree Rasoi says

    2012-08-15 at

    Awesome looking tricolor pulao. Also a very happy independence day to you and your family.
    Deepa

  25. Beena.stephy says

    2012-08-15 at

    Awsome work loves it

  26. Divya Pramil says

    2012-08-15 at

    Looks so delectable and delicious 🙂 Happy Independence day 🙂
    Today's Recipe – Chicken Balls Curry / Kozhi Urundai Kulambu
    You Too Can Cook Indian Food Recipes

  27. Gauri says

    2012-08-15 at

    Happy Independence Day!!
    Perfect presentation..love the preparation!

  28. Meena B says

    2012-08-15 at

    Happy Independence day everyone.

    i have seen tiranga pulao many times but this i m book marking to make it.. looks awesome lovely.

    Today's recipe

    Paneer pasanda

  29. Prathibha says

    2012-08-15 at

    Nice n colourful pulav ,apt for d day

  30. Mélange says

    2012-08-15 at

    That's awesome Pulav to celebrate an Independence…Happy Independence to you and family dear..

  31. Deeksha says

    2012-08-15 at

    Happy Independence Day!!
    Pulao looks very beautiful and yummy.

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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