Tiranga Pulao / Vegetable Pilaf

                                                       Happy Independence day!!!

INGREDIENTS-

          

• Rice-1.5cup
• Salt-1tsp
• Almonds-5
• Cloves-5
• Green cardamom-4

       For Orange layer-

• Tomatoes-3
• Turmeric-1/3 tsp
• Red chilli powder-1 tsp
• Refined oil-2 tsp
• Cumin seeds-1/2 tsp
• Salt-1/4 tsp

       For White layer-

• Cottage cheese-1/2 cup
• Yoghurt-2 tbsp
• Green cardamom-3
• Salt-1/4 tsp
• Refined oil-2tsp

       For Green layer-

• Spinach-1 cup
• Mint leaves-1/4 cup
• Green chilies-3
• Lemon juice-1/2 tsp
• Cumin seeds-1/4 tsp
• Garam masala-1/4 tsp
• Salt-1/4 tsp
• Refined oil-2tsp

PROCEDURE-

1. Wash and soak rice in  water for 20 minutes
2. Boil 5 glasses of water in a big pan and add salt
3. When water start boiling add cloves cardamom and rice.
4. Cook till 3/4 done and then drain in a colander.and let it cool down properly.
5. Grease a big and deep bowl and keep aside (A)

ORANGE LAYER-

1. Chop tomatoes in small pieces.
2. Heat 2 tsp oil in a pan and add cumin seeds when they start crackling add 1/ tsp of turmeric and chopped tomatoes and cook till they become soft, now add chili powder, salt  and 1/2 cup boiled  rice and mix gently.
3. Add this rice in the greased bowl (A) and press with a spoon.

WHITE LAYER-

1. Heat 2 tsp oil in a pan and add whole cardamom(crush to open) ,then add yoghurt and stir.
2. Now add small pieces of cottage cheese and salt ,saute for few seconds.
3. Add 1 cup of boiled rice ,mix well and add in the bowl(A) and press with a spoon

GREEN LAYER-

1. Wash spinach, mint and green chilies and make a smooth and thick paste.
2. Heat oil in a pan and add cumin seeds when start crackling add the spinach puree and saute for a minute.
3. Add salt,garam masala, lemon juice and 1.5 cup of boiled rice ,mix gently  and add in the greased bowl (A) and press with a spoon.
4. Gently invert on the serving plate
5. Garnish with peeled almonds and mint paste.

Serving suggestions-best served with yoghurt,raita and salad