TIRANGA DRY FRUIT PULAO

HAPPY  INDEPENDENCE   DAY TO EVERYONE .ENJOY THIS SPECIAL PULAO WITH FAMILY AND FRIENDS.

INGREDIENTS :

• 3 cups rice
• 2 medium sliced onion
• 10 nos almonds
• 6 nos cloves
• 1 big cardamom
• 4 nos green cardamom
• 1 teaspoon shahi jeera
• 10 nos cashew nut
• 4tablespoon pure ghee
• 2 bay leaf
• 2 tablespoon sugar
• 10 nos raisins
• salt to taste

FOR ORANGE LAYER : 1/2 cup blanch  tomato puree and 2 drops of orange food colour

FOR GREEN LAYER :   1/2 Cup blanched spinach puree  and 1 teaspoon garam masala

METHOD  :

• Wash and soak rice for 20 minutes ,boil the rice with bay leaf till 3/4 done
• Drain the water from rice , keep aside in open plate and divide the rice into 3 portions
• Now heat 3 tablespoon ghee in a pan,add shahi jeera,both cardamoms,cloves and onion and saute till onion become light golden
• Now add cashew nut ,raisins,salt and sugar stir for 2 minutes and turn off the flame
• Remove the onion mixture in a plate and divide into 3 parts
• Now heat the pan and take one part of onion and dry fruit mixture and add boiled rice and mix well for  white layer,and keep in a desired shape greased mould
• Now in a same pan take second part of onion dry fruit mixture and add tomato puree and cook till the raw smell of tomatoes disappear.Now add 2 drops of food colour with little water ,add second part of rice and mix welll.remove orange rice in a greased mould
• Now heat the another pan and take the 3rd part of onion dry fruit mixture with spinach paste and saute for 5 minutes ,then add garam masala and boiled rice,mix well.Transfer this green rice in to greased mould

DECORATION OF PULAO :

• Gently invert tri colour rice from mould in serving dish and serve with tri colour raita

HAPPY INDEPENDENCE DAY