| • | Divide rice into 2/3 and 1/3, i.e. 2 cups individually and 1 cup separately.
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| • | Wash the rice thoroughly and soak in water for 30 min.
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| • | In a pan, put 1 tbsp butter and add cloves, cinnamons and cardamoms.
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| • | Strain 2/3 rice (2 cups) and add to it. Fry for 2 min.
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| • | Add double the amount (4 cups) of water, stir, cover and cook until 3/4th done. Pick with a fork to aside the grains.
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| • | Separate the left over butter into 3 parts.
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| • |
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| • | For the White Layer:-
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| • |
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| • | Heat one piece of butter in a cooking pan and add chopped up onions. Fry until transparent.
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| • | Add the grated paneer, table salt and white pepper. Sauté for few minutes.
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| • | Add one-half of the cooked rice and mix well.
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| • |
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| • | For the Green Layer:-
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| • |
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| • | Grind together coriander leaves, coconut, green chilies, ginger and garlic.
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| • | Heat the next piece of ghee. Add jeera and ground paste. Sauté for a while.
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| • | Next, add green peas, table salt and 1 tbsp water. Sauté and cover. Cook until the green peas get cooked.
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| • | Add left over piece of cooked rice and mix well.
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| • |
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| • | For the orange layer:-
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| • |
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| • | Heat the left over butter and add the grated carrot. Sauté until cooked.
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| • | Add the 1/3rd soaked rice and fry for a while.
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| • | Add the orange juice, 1 cup water, table salt and a few drops of orange colour and cook the rice, covered, until done.
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| • |
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| • | Final Preparation:
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| • |
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| • | Take a heavy bottomed cooking pan and lubricate it with ghee.
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| • | First spread aside the orange rice full in the bottom of the pan.
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| • | Sprinkle few grated cheese.
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| • | Next spread aside the white rice.
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| • | Sprinkle few grated cheese all over it.
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| • | Finally, add the green rice and cover.
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| • | Keep the heat up on low and cook for 10 min.
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| • | After a few min, reverse the rice on the serving up dish.
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| • | Enjoy it with raita and papad.
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| • | Tiranga Pulao is ready.
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