Fragrant, comforting, and easy to serve as a complete meal, tiranga pulao recipe | tiranga rice recipe | tri-colour rice recipe is a vegetarian Indian main made with basmati rice, carrot, and ghee / clarified butter in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 3 Servings
  • Category: Main Course
  • Cuisine: Indian

Ingredients

for carrot rice:

  • 1 cup basmati rice (cooked)
  • 1 carrot (grated)
  • 1 tsp ghee / clarified butter
  • ½ tsp mustard seeds
  • ½ tsp jeera / cumin seeds
  • few curry leaves
  • 10 cashews (whole / cut)
  • ¼ onion (finely chopped)
  • 2 green chilli (slit lengthwise)
  • ¼ tsp turmeric powder
  • salt to taste

for ghee rice:

  • 1 tbsp ghee / clarified butter
  • 1 cup basmati rice (cooked)
  • ¾ 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)
  • ¼ onion (thinly sliced)
  • 2 garlic cloves (finely chopped)
  • ½ inch ginger (finely chopped)
  • salt to taste

for palak rice:

  • 1 cup basmati rice (cooked)
  • 1 tsp ghee / clarified butter
  • ¼ onion (thinly sliced)
  • 2 green chilli (slit length wise)
  • 1 cup palak leaves / spinach (finely chopped)
  • ¼ cup peas (fresh / frozen)
  • salt to taste

Method

  1. carrot pulao recipe with step by step photo and video recipe.
  2. ghee rice recipe with step by step photo and video recipe.
  3. spinach pulao recipe with step by step photo and video recipe

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.