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Before you jump to Tiranga Pulao (Tri-color rice) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as efficiently as they should. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen on its own offers you many small means by which energy and money can be saved. Natural living is definitely something we can all accomplish, without difficulty. It’s related to being practical, usually.

We hope you got insight from reading it, now let’s go back to tiranga pulao (tri-color rice) recipe. You can cook tiranga pulao (tri-color rice) using 24 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tiranga Pulao (Tri-color rice):

1. You need 3 cups basmati or long grain rice
2. Get 1 cup oil
3. Provide 3 tsp ginger garlic paste
4. Provide 3 small onions finely shopped
5. Provide For white rice
6. You need 1 cup chopped caulifower
7. You need 1 cup paneer cubed
8. You need 1 tbsp curd
9. Take to taste salt and pepper
10. Prepare For orange rice
11. Take 1 cup grated carrot
12. Take 1 cup tomato puree
13. You need 1 tsp red chilli powder
14. Get 1 tsp sugar
15. You need to taste salt
16. Take For green rice
17. Prepare 1 cup palak puree with green chilli
18. Take 1 cup boiled green peas
19. Take 1 tsp lemon juice
20. Take to taste salt
21. Get Garnish
22. Get cashews and fresh shreded coconut for white rice
23. Get raisins and and fresh tomato for orange rice
24. Use pistachio and lemon slice for green rice

Steps to make Tiranga Pulao (Tri-color rice):

1. Cook the rice. Option to temper it with ghee and whole spices (cardomom, cloves, cinnamon sticks, bay leaves and black pepper). Divide it in to three equal parts.
2. For white rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add cauliflower and cook till soft. Add Paneer, salt, pepper, curd and sugar. Let it cook until dry and then add one portion of the rice and mix properly. Pan fry for a couple of minutes and set aside.
3. For Orange rice:Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add grated carrots untill soft and then add tomato puree, sugar, salt and red chilli powder. Saute until tomato leaves oil and then add another portion of the rice. Mix evenly and pan fry for a couple of minutes. Set aside.
4. For green rice: Heat 1 tbsp of oil in a pan. Saute onions until soft. Add ginger garlic paste and cook until there is no raw smell. Add palak puree and cook it for a few minutes. Add peas, lemon juice, salt and sugar. Once the puree dries, add the remaining rice and mix evenly. Pan fry for another minute and set aside.
5. Garnish and serve hot.

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