Celebrate this year Independence Day with Tiranga Pulao / pilaf. Here goes the recipe.
Recipe: Indian Tiranga / tri-color pulao /pilaf
Summary: A beautiful vegetarian pulao with carrots, dryfruits and herbs mildly spiced with nutmeg
- Basmati rice: 1 ½ cup
- Capsicum: 1
- Beans: 2-3
- Carrots: 2
- Raisins: 10 gm
- Cashew nuts: 12-15
- Almonds: 10
- Dates: 6-8
- Bay leaves: 2-3 small
- Black cardamom: 3
- Green cardamom: 4-5
- Star anise: 1
- White peppercorns: 6-8
- Onion (sliced): 1 small
- Ghee: 2 tbsp
- Water: 3 cup
- Coriander leaves (chopped): 3tsp
- Salt to taste
- Sugar: 1 tbsp
- Soak the basmati rice in water for 30 minutes.
- Wash the capsicums, beans and peel the carrots. Cut these vegetables into Julienne. Keep some for garnishing and blanch the remaining in salt water for few minutes and then rinse off in cold water. Keep them aside.
- Soak the raisins, cashew nuts, almonds and dates in water for 15 minutes. Slice the almonds and dates and keep them aside.
- Heat the ghee in a skillet and temper it with bay leaves, black cardamoms, green cardamoms, white peppercorns and star anise.
- Fry for 30 second and add the slices of onion.
- Fry till the onions become translucent and add the blanched vegetables. Fry for few minutes and next add the basmati rice along with salt and sugar to taste.
- Mix them well and fry for few more minutes.
- Transfer the above in a non stick deep bottom vessel and add the water.
- Sprinkle the nuts and dates, check the seasonings, cover the pan and put on a slow heat for another 15 minutes.
- Sprinkle a teaspoon of ghee over the pulao before removing from the heat and garnish with the vegetables and the coriander leaves in tiranga (tricolor) pattern.
- Serve the tiranga pulao with boondi raita.
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Number of servings (yield): 3
Culinary tradition: Indian (Northern)
Jai Hind !
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