Tiranga Masala Bhaat Recipe
How to make Tiranga Masala BhaatNovotel Mumbai Juhu Beach
Carrot rice, spinach rice and curd rice are assembled together to resemble the colours of the flag. Top it with beaten curd, a rolled crispy papad and fresh sprigs of coriander leaves.
- Total Cook Time 35 mins
- Prep Time 20 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Tiranga Masala Bhaat
- 300 gms Basmati rice
- 100 gms Spinach paste
- 100 gms Carrot paste
- 50 gms Curd
- 150 gms Cream
- 150 gms Chopped onions
- 30 gms Chopped garlic
- 1 tbsp Cumin seeds
- 1/2 tbsp Mustard seeds
- 2 sprigs Curry leaves
- 4-5 Red chillies
- to taste Salt
- to taste Pepper powder
- 200 gms Tomato puree
- 100 gms Peanuts
- 100 gms Chana dal
- 1 sprig Coriander leaves
- 1 sprig Mint
- 100 ml Oil
- 50 gms Butter
- 40 gms Ghee
- 1 tbsp Chilli powder
- 3 tbsp Garam masala powder
- 3 tbsp Cumin powder
How to Make Tiranga Masala BhaatHideShow Media
Wash and soak the basmati rice for 20 minutes. Drain the water and boil it to perfection.
For the carrot rice, heat ghee in a pan, add cumin seeds, mustard seeds, curry leaves, onions, garlic and saute well.
Once onions go translucent, add the carrot puree and cook well, add boiled basmati rice, cream, garam masala powder, and mix to get saffron-coloured rice. Check for seasoning.
For the spinach rice, heat ghee in a pan, add cumin seeds, mustard seeds, curry leaves, onions, garlic and saute well.
Once onions go translucent, add the spinach puree, chopped coriander, mint and cook well, add boiled basmati rice, cream, garam masala powder and mix to get a green colored rice. Check for seasoning.
For the curd rice, heat oil in a pan, add cumin seeds, mustard seeds, curry leaves and saute well. Once cold add curd, cream, basmati rice, chopped ginger, salt and mix well. Check for seasoning.
For the tomato sauce, boil tomatoes, make a concasee, temper it using garlic, onions, salt, pepper, chilly powder, cumin powder and garam masala powder.
Start plating by using a ring mould brushed with butter to plate the 3 flavors of rice one above the other to resemble to colours of the flag.
Top it with beaten curd and a rolled crispy papad and fresh sprigs of coriander/garden greens. The tomato sauce has to be poured around the molded rice.
The beaten curd has to be mixed with cumin powder and lined on the side, over which u place roasted peanuts, chana dal, fried red chillies, curry leaves and edible flowers of your choice(either rose petals or baby sunflowers).
Accompany with a lemon wedge to squeeze before eating.
Chefs tip: Always brush butter/oil on the inner surface of the ring mould to ensure the rice grains don't stick to it while demoulding. Ensure while roasting the papad, it is hot while being rolled to get the desired shape and finish. If its cold, it will break while rolling.