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 I dedicate this rice delicacy to all my Indian friends for the Independence day ...
Tiranga pulao


Long grain basmati rice socked in water for half an hour – 2 cups
Vegetable oil / ghee-2 to 3 tbsp
Onion finely sliced – ¾ cup
Cinnamon, 2” sticks2

Green cardamoms-4
Salt to taste
Tomato puree-2 tbsp
Beetroot-2 tbsp
Spenich-1/2 a bundle boil and pureed
Carrot sliced-1
Tomato sliced-1


Heat the oil in a pan , add onions, cinnamon sticks, cloves and green cardamoms. Sauté until the onions are golden brown.

Add drained rice and stir carefully coating the rice grains with the oil.

Add four cups of water and salt. Stir well and bring it to boil, cook rice till done.

Now in a pan take 1 tbsp ghee and add chopped onion stir till golden in colour  add tomato puree in it and red chili , turmeric and chat masala in it now add  1/3  of cooked rice in it to make tomato masala rice.

In another pan take 1 tbsp of ghee and add green chili and spinach puree in it cook till turn little thick add little salt and pepper powder and mix well add another 1/3 of rice in it to make spinach rice .

 Arrange it in three different layers and garnish it with tomato and carrot.


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