Rangini Pulao

My Birthday is on 26th January.To make this occasion even more special my grand mother and my mother used to make a Tri colour rice with cottage cheese,tomato and spinach or peas along with other dishes. Later when I grew up I learnt from others and made some modification, added some more spices and treat myself on my Birthday. So each year it brings a nostalgic touch whether they are around or not.

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Arpita Mukhopadhyay's Secret Indian Recipe !

Preparation Time: 
20 minutes
Cooking Time: 
30 minutes


For The Rice:
2 cups basmati rice washed and drained.
For the Palak/ Spinach Layer:
200 gms spinach & 1tbspoon kasoori methi boiled and pureed
2 Tbsp ghee
3-4 black elaichi daana
1/2 stick cinnamon
1 tsp jeera
1/2 Tbsp ginger-garlic paste
2 Tbsp onion paste
Salt a pinch
Garam masala a pinch
For Paneer Layer :
250 grams Paneer
1 table spoon onion finely chopped
1 table spoon Garlic-ginger extract
½ table spoon yogurt
½ table spoon ghee
Salt a pinch
For Tomato Layer:
1 Tbsp ghee
1 tsp jeera
1/2 Tbsp ginger-garlic paste
1 and1/2 cups tomato puree
Salt and sugar to taste
1/2 tsp garam masala
1/4 cup milk
For The Rice: Boil the rice ¾ with a little salt. Drain water.
For Paneer layer: Fry the onion in ghee. Crush the Paneer coarsely and add. Add all other ingredients. On low flame cook for five minutes. Keep aside.
For the Palak/ Spinach Layer: In a pan add ghee, elaichi dana, cinnamon, jeera and ginger-garlic paste,onion paste, spinach paste. Saute it till golden brown. Add garam masala and salt. Cook till it leaves oil on the sides. Add the boiled and pureed spinach-kasoori methi. Cook for 15-20 minutes on medium flame.
For The Tomato: In a pan add ghee, jeera, ginger-garlic paste. Add tomato puree. Add salt, sugar and milk. Cook till it leaves oil on the sides. Add milk. Let it cook for 2 minutes on low flame.
Plating up: Now in a bowl layer the boiled rice. Layer the cooked spinach, then the rice, then tomato mix, then rice and on the top Paneer.
Repeat the process for the second time.
Keep on low flame for fifteen minutes or on a vessel of boiled water for half-an –hour.
Serve hot preferably with fry or a spicy side dish or a cheesy omelette on top.