| • | Divide rice into 2/3 and 1/3, i.e. 2 cups separately 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 ghee 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 till 3/4th done. Pick with a fork to separate the grains.
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| • | Separate the remaining ghee 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 part of ghee in a pan and add chopped onions. Fry till transparent.
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| • | Add the grated paneer, salt and white pepper. Sauté for few minutes.
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| • | Add 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 part of ghee. Add jeera and ground paste. Sauté for a while.
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| • | Next, add green peas, salt and 1 tbsp water. Sauté and cover. Cook till the green peas get cooked.
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| • | Add remaining part 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 remaining ghee and add the grated carrot. Sauté till 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, salt and a few drops of orange color and cook the rice, covered, till done.
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| • |
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| • | Final Preparation:
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| • |
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| • | Take a heavy bottomed pan and grease it with ghee.
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| • | First spread the orange rice fully in the bottom of the pan.
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| • | Sprinkle some grated cheese.
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| • | Next spread the white rice.
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| • | Sprinkle some grated cheese over it.
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| • | Finally, add the green rice and cover.
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| • | Keep the heat on low and cook for 10 min.
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| • | After a few min, invert the rice on the serving dish.
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| • | Enjoy it with raita and papad.
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| • | Tiranga Pulao is ready. |
