The original name of this pulav is white pulav which I had written in my recipe book during my collage days.My Gujarati college friend Heena had shared this yummy recipe back in collage.I had prepared this pulav several times when I was in collage and now its been years since I prepared this. Heena wherever you are,thanks a lot dear.I named this pulav as Tiranga pulav because it has 3 vibrant colour's of our Indian flag,that is tricolour,Saffron(carrot),white(rice),and green(green peas).This is a mild flavoured rice and tastes very good.This was our Sunday special rice.
use India Gate basmathi rice)
the same measuring cup)
- Soak basmathi
rice for 20 minutes,drain the water and keep it aside.
- Coarse grind ginger and green chilly and keep it aside.
- Heat ghee in
a cooker and splutter cumin seeds,add cloves,cinnamon and bay leaf fry for a
- Add onions
and fry until translucent,add the ginger-green chilly paste,fry for a minute,add washed rice,vegetables, Cashewnuts and salt to taste.
- Add water,take
a boil,check salt and then close the lid.
- Take exactly
one whistle,off the flame,once the pressure releases completely,open the lid
and mix the pulav delicately.
- Serve it hot.
A glimpse of my recipe book:I had started to write the recipes at a very young age of 10.I have more than 20 handwritten recipe books.This is one of them.I used to stick the pictures of food on the cover and name the book as Khana Khazana,yes it is my favourite chef Sanjeev kapoor's.I had a partner too,my best friend Amitha and me shared the same passion,cutting out the recipe cutouts from magazines,newspapers was our favourite hobby.