Recipes from Rayomund Pardiwallah, Executive Chef, Gokulam Grand Hotel and Spa

Tiranga Pulao

Prep Time: 31-40 minutes

Cook time: 21-25 minutes

Serve : 4

Ingredients

· Basmati rice soaked and drained 1 cup

· Ghee 2 tablespoons

· Cumin seeds 1/4 teaspoon

· Ginger paste 1 teaspoon

· Turmeric powder 1/2 teaspoon

· Red chilli powder 1/2 teaspoon

· Red chilli paste 1 teaspoon

· Salt to taste

· For white rice

· Cooked basmati rice 1 cup

· For green rice

· Ghee 2 tablespoons

· Cumin seeds 1/4 teaspoon

· Ginger paste 1 teaspoon

· Green chilli paste 1 teaspoon

· Spinach puree 1/2 cup

· Salt to taste

Method

Heat 2 ghee in two different pans. Add cumin seeds to first pan and fry till the seeds starts to change the colour

Add rice and mix well

Add the ginger paste, red chilli powder and red chilli paste to the first pan and sauté.

Add the tomato puree, salt and mix well, add 1 cup water and combine well, cover and cook till the rice is done.

Add cumin seeds to the second pan and sauté till they begin to change colour.

Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.

Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.

Place a ring mould in the serving plate. Put the green rice in the mould and press lightly.

Add cooked white rice and press lightly. Top it with the orange rice and press lightly.

Remove the ring mould slowly and serve.

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