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Tri-colour pulav
Tri colour pulav | Tiranga Pulao | How to make tri colour pulav
Written by Jayashree

Tri-colour pulav is a three layered rice of varying tastes and colour as the name implifies, gives a satisfying taste when blended together.This dish involves a little bit of work, but its worth it. It is ideal as an weekend menu. 

Green, white and orange are the three layers that are made, the vegetables are used accordingly. The three colours are the Indian colours denoted in our national flag. The dish is appropriate to make for any national celebration as Independence Day and Republic Day.

I often convince myself that pulav is the best meal for my children as they eat it without any fuss. My son needs a curry along with it but rest of us are good with a yoghurt based salad. The  pulav recipes that I usually make on holidays are Mint PulaoCorn and Peas Pulao, Spring onion and corn Pulao

Tri-colour pulav

Tri-colour pulav

Tri-Colour Pulav Recipe:

INGREDIENTS :

  • 1 1/2 cups of basmati rice
  • 3 onions chopped
  • 1/4 cup beans diced
  • 1/4 cup peas
  • 3/4 cup cabbage finely cut
  • 1/2 cup carrot diced

 Grind together for the green layer

  • 2 green chillies
  • 1/2 bunch coriander
  • 1/2 inch ginger
  • 2 cloves garlic

 Make puree for the orange layer :

  • 2 tomatoes
  • 1/2 inch ginger
  • 2 cloves garlic

 Whole spices for the white layer

  • 2 cloves
  • 2 cardamom
  • 1 green chilly
  • 2 sticks of cinnamon

 

Method :

  • Cook rice in a rice cooker and keep aside.
  • Boil beans and peas together.
  • Boil carrot seperately and keep aside.
  • Make the paste and the puree with the mentioned ingredients. Keep aside.
  • Take a wok and add some oil with a spoon of ghee in it.  Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
  • Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
  • Finally, we come to the third layer. Take some oil and add a few spices. Add the onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
  • After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri-colour pulav is ready to serve.

Take a tip:

  • The cooked rice should be separate grains and not mushy.
  • Capsicum may be used for the green layer.
  • Mint can be used along with coriander while grinding.
  • Cabbage can be avoided for the white layer. A few pieces of potato can be put instead.
  • Alternatively, you can make jeera rice for the white layer.
  • A curry or a simple yoghurt salad pairs well with it.

Related posts:

      Tricoloiur Idli 

tri-colour idli

tri-colour idli

 

Tri-colour pulav
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5 from 2 votes

Tri-colour Pulav

Tri-colour pulav is a three layered rice of different flavours. A fusion of different variety, it tastes good and unique.
Course brunch, dinner, lunch
Cuisine Indian
Keyword pulav variety, rice variety, tiranga pulao, tri-colour pulav
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Author Jayashree

Ingredients

  • For the pulav
  • 1 1/2 cups of basmati rice
  • 3 onions chopped
  • 1/4 cup beans diced
  • 1/4 cup peas
  • 3/4 cup cabbage finely cut
  • 1/2 cup carrot diced
  • Grind together for the green layer
  • 2 green chillies
  • 1/2 bunch coriander
  • 1/2 inch ginger
  • 2 cloves garlic
  • Make puree for the orange layer :
  • 2 to matoes
  • 1/2 inch ginger
  • 2 cloves garlic
  • Whole spices for the white layer
  • 2 cloves
  • 2 crdamom
  • 1 green chilly
  • 2 sticks of cinnamon

Instructions

  • Cook rice in a rice cooker and keep aside.
  • Boil beans and peas together.
  • Boil carrot seperately and keep aside.
  • Make the paste and the puree with the mentioned ingredients. Keep aside.
  • Take a wok and add some oil with a spoon of ghee in it.  Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
  • Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
  • Finally, we come to the third layer. Take some oil and add a few spices. Add thhe onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
  • After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri coloured pulav is ready to serve.

Notes

  • The cooked rice should be separate and not mushy.
  • Capsicum may be used along with the veggies for the green layer. It has to be sauted with the onion.
  • Cabbage can be avoided for the white layer. A few pieces of potato can be put along with onion while cooking. Alternatively, you can make jeera rice for the white layer without any vegetables.
  • A curry or a yoghurt based salad pairs well with it. 

This recipe has been featured on Twinkl, as part of their Tri-coloured Theme, “Recipes for Independence Day” blog.

 

Pin it for later:

Tri-colour pulav is a three layered rice of varying tastes and colour as the name implifies, gives a satisfying taste when blended together.This dish involves a little bit of work, but its worth it. It is ideal as an weekend menu. 

Tri colour pulav

If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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About the event :

This is an old post which I have redone with better pictures. Sending it to Foodies_Redoing Old Post43, a fortnightly event.

Tri colour pulav | Tiranga Pulao | How to make tri colour pulav

 

 

 

 

 

 

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22 Comments
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smithakal
9 years ago

looks good..

Maria
3 years ago
Reply to  Jayashree

This tri colour pulav is such a smart idea to make a colourful centrepiece dish for any special occasion. I love all the flavourful layers, Jayashree!

M Sadashiva Rao
M Sadashiva Rao
9 years ago

Looking very attractive

dishofdailylife
dishofdailylife
9 years ago

I love trying new things and I love all the spices you used in this dish! Thanks for stopping by and linking up with us at #FoodieFridays!

ritu
ritu
9 years ago

Beautiful pulav..looks delicious 🙂

Priya Vj
2 years ago
Reply to  Jayashree

Delicious and flavorful tri color pulav . I also all types of pulao for lunch or even dinner . Paired with a simple raita and some papad we r done .

Jeena
9 years ago

I like this type of pulav a lot. Looks delicious..

Anu Nagaraja
Anu Nagaraja
9 years ago

3 different pulav recipes in one! what a delight it must be to taste!I LOVE this recipe 🙂

themadscientistskitchen

Love the tricolor pulao recipe not only it is flavorful it’s great as a party centrepeice. Can imagine the flavors as you cut through in your portion.

Azlin Bloor
3 years ago

I think this tri colour pulav is such a wonderful idea, Jaya, especially for special occasions. I’ll have to show it to my son who’d doing a lot of cooking these days. I know he’ll enjoy it.

mayurisjikoni
3 years ago

Perfect layers of green, white and orange colored rice. Can image the flavors all adding as one, tangy, spicy and delicious. Perfect for any lunch or dinner party.

poonampagar
poonampagar
3 years ago
Reply to  mayurisjikoni

Your tri color pulao looks so delightful and appealing ! I am sure it is a treat to the taste buds .

Seema Doraiswamy
Seema Doraiswamy
3 years ago

The layers of this pulao are so perfect ad distinct. I am sure this is a delicious treat for any party as well.

Renu Agrawal Dongre
Renu Agrawal Dongre
3 years ago

Beautiful layers of rice and so perfect for any festive occasions. Also a good idea to add some veggies in between.

Mayuri Patel
7 months ago

5 stars
Such a wonderful idea, simple and yet so naturally colourful. Perfect rice dish to serve during Independence or Republic day.

Neha
Neha
7 months ago

5 stars
Glad that I came across this recipe. I was searching online for Independence Day theme recipes for an event. Will bookmark this recipe. I plan to make this. It looks workable, theme related and delicious too.

Last edited 7 months ago by Neha

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Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore, if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving the time or making better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put them in two different categories. One is store wise and the other is cook wise.

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving time or making a better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put in two different categories. One store wise and the other is cook wise.

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