tiranga pulao recipe | tiranga rice recipe | tri-colour rice recipe

1 cup basmati rice (cooked)

1 carrot (grated)

1 tsp ghee / clarified butter

1/2 tsp mustard seeds

1/2 tsp jeera / cumin seeds

few curry leaves

10 cashews (whole / cut)

1/4 onion (finely chopped)

2 green chilli (slit lengthwise)

1/4 tsp turmeric powder

salt to taste

1 tbsp ghee / clarified butter

1 cup basmati rice (cooked)

3/4 tsp jeera / cumin seeds

1 bay leaf / tej patta

2 cardamom / elachi

2 cloves

1 star anise

1 inch cinammon stick

15 black pepper (whole)

15 cashews (whole / cut)

1/4 onion (thinly sliced)

2 garlic cloves (finely chopped)

1/2 inch ginger (finely chopped)

salt to taste

1 cup basmati rice (cooked)

1 tsp ghee / clarified butter

1/4 onion (thinly sliced)

2 green chilli (slit length wise)

1 cup palak leaves / spinach (finely chopped)

1/4 cup peas (fresh / frozen)

salt to taste