13
Aug

TIRANGA DRY FRUIT PULAO

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

INGREDIENTS :

  • 3 cups ricepulao
  • 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