TRICOLOUR RICE / TIRANGA PULAO FOR INDEPENDENCE DAY MENU

Here is the recipe of tricoloured rice for Independence Day menu. Cook plain white rice and divide into 3 portions. Make carrot rice with one and palak rice for the green colour. You can also make coriander rice or green chutney rice. Layer them in the flag colours. Garnish them with some vegetables to make it look attractive.

Ingredients:
Carrot Rice :
Cooked rice ... 1 cup
Grated carrots .. 1/4 cup
Garlic paste .... 1 tsp
Red chilli sauce .. 1 tsp ( can be substituted with red chilli powder )
Garam masala ... 1/4 tsp
Salt .... to taste
Oil ... 1 tbsp
Carrot, cauliflower and broccoli ( 1/4 cup each - boiled and sauteed with butter)

1. Heat oil in a pan and add the garlic paste. Saute.
2. Tip in the grated carrot and stir fry for a minute until water is dried up.
3. Add salt, garam masala and chilli sauce. Add the rice and stir until mixed.

Palak Rice
Cooked  rice .... 2 cups
Palak (spinach) .. 1/2 cup (chopped)
Coriander leaves.. handful
Mint leaves........ few
Green chillies ..... 1
Ginger-garlic paste...1 tbsp.
Turmeric powder ..... 1/4 tsp.
Salt to taste
Oil .. 1 tbsp

1. In a sauce pan heat oil and add the ginger garlic paste and saute.
2. Add the green chilli and the greens.
3. Saute for 2 minutes. Add salt and turmeric powder.
4. Tip in the cooked rice and stir to mix.

To assemble the tricoloured rice:
1. Take a flat bottomed bowl / dish. Brush it with oil.
2. First spoon the carrot rice . Spread evenly and press with the back of the spoon.
3. Now use the plain white rice in the middle following the same step.
4. Repeat with the spinach / palak rice on top. Flatten it and press it well.
5. Place a serving plate on the bowl and carefully turn it upside down.
6. You can garnish with orange, green and white vegetables which are boiled and sauteed in butter.

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