Tiranga pulao/tricolor rice (indian flag inspired)

Ingredients

• 2 Cups Basmati Rice (cooked)
• 1 Large Onion (finely chopped)
• 1 Cup Green Peas(cooked)
• 150 Grams Panner(cut into cubes)
• 5 Green Chillies (finely chopped)
• 2 Sprigs Curry leafs
• Fist full Mint & Coriander (finely chopped)
• 1/2 Tsp Cumin Seeds
• 3 Cloves
• 1 Inch Cinnamon
• 3 Pods Cardamom
• 1 Bay leaf

Masala Paste:

• 1 Inch Ginger
• 6 Garlic pods
• 3 Green Chillies
• 1/2 Tsp Fennel Seeds
• I've used a mortar and pestle to prepare coarsely ground masala.
• Green & Orange Food Coloring
• 2 Tbsp Oil
• 1 Tbsp Ghee
• Salt to taste

You may like

Vegetarian rice salad: feta, corn, carrots, peas, cherry tomatoes and mint

Preparation

• Heat a heavy bottom wok or handi add oil and ghee add the whole spices cloves, cardamom, bay leaf, cinnamon and cumin and fry a bit.
  Add the ginger garlic masala and fry till the raw flavor has gone.
  Add the finely chopped onion, chilles and curry leafs fry till the onion turns transparent.
  
  
  
  
  
  
  
  
  
  Add the panner and cooked peas to the onion and fry a bit add the salt as per taste and mix well.
  
  In 2 separate bowls take about 4 tbsp full rice.
  Add the food coloring I've added 3 pinch of food coloring in each bowl try to mix the rice and allow the color to distribute evenly in the rice.
  
  If the color is not distributed evenly in the rice then add 1/2 tsp milk to the rice and mix well.
  
  
  First add the white rice and coriander to the panner masala and mix well.
  Check for salt add if need mix the white rice well before adding the colored rice
  Add the colored rice and fold gently till all the colored rice distributes evenly cover for 2 minutes and serve hot...Enjoy..:)
  
  To prepare cooked rice for the recipe I've washed the rice thrice and added 1 1/2 cups water for 1 cup rice and pressure cooked.

Report a mistake in the recipe text