Sunday, August 15, 2010

Tiranga Pulav


I made this Tiranga Pulav today on the occasion of India's Independence Day. The basic idea is from a very old Tarla Dalal recipe book that belonged to my mom. The book used food color, but I decided to use veggies only.

Here's how I made it.

1.5 cups Basmati rice - washed and soaked for 1/2 hr.
1.5 tbsp olive oil
Whole spices - 3 bayleaves, 3 1/2 inch cinnamon sticks, 6 cardamon pods, 15 black peppers and 15 cloves (all to be used equally in the 3 colored-rice)
1 cup shredded carrots (I used store bought) - pureed with few tsp water
pinch of saffron soaked in 1 tbsp warm milk
1 cup spinach leaves - microwaved for 1 min., pureed
3 tsp salt (1/3rd for each colored rice) or to taste
1.5 tsp sugar (1/3rd for each colored rice) or to taste
3 tsp lemon juice (1/3rd for each colored rice)
2 tsp coriander cumin pws
1 tsp red chilli pwd
1 tsp garam masala pwd

White rice layer - Heat 1/2 tsbp oil, drop in 1/3rd of the whole spices mentioned above. Fry 1 min. Add 1/2 cup of the soaked rice and fry another min. Add 1 cup of water and bring to a rapid boil. Then lower heat to medium low, add the salt, sugar and lemon juice per taste and cover and cook till done (abt 10 mins). Add more water while cooking if necessary.

Orange rice layer - Heat 1/2 tsbp oil, drop in 1/3rd of the whole spices mentioned above. Fry 1 min. Add 1/2 cup of the soaked rice and the pureed carrot and fry 2 min. Add 1 cup of water and bring to a rapid boil. Then lower heat to medium low, add the salt, sugar, lemon juice, 1 tsp coriander-cumin pwd, 1/2 tsp red chilli pwd, 1/2 tsp garam masala. (Please adjust all seasonings per taste). Cover and cook till done (abt 10 mins). Add the saffron soaked in milk when rice is almost done. Fluff lightly with fork to mix.

Green rice layer - Heat 1/2 tsbp oil, drop in 1/3rd of the whole spices mentioned above. Fry 1 min. Add 1/2 cup of the soaked rice and the pureed spinach and fry 2 min. Add 1 cup of water and bring to a rapid boil. Then lower heat to medium low, add the salt, sugar, lemon juice, 1 tsp coriander-cumin pwd, 1/2 tsp red chilli pwd, 1/2 tsp garam masala. (Please adjust all seasonings per taste). Cover and cook till done (abt 10 mins).

To assemble - Rub some oil in a casserole. Spread the orange rice on top, followed by the white rice and the green rice. Press gently. Then place a plate over the casserole and upturn. The Tiranga Pulav should slide out easily.

This Tiranga Pulav goes to the Celebrating Independence Day - 2010 event at Akila's Kitchen.

3 comments:

Shanthi said...

Wonderful idea . very creative

PALATABLE said...

Looks delicious and you're very creative to come up with this dish..

http://treatntrick.blogspot.com

Torviewtoronto said...

colourful rice

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