Make your Independence Day 2026 feast extra special with these creative tricolour recipes you can try at home

From tricolour idli platter to biryani, these creative tricolour recipes can bring colour and flavour to your independence day table.

Independence Day 2026 is around the corner, and if you are planning to host a meal for your friends and family, these creative tricolour recipes can be your best friends. Shared by chefs of Priya Living, Hyderabad, these recipes add a festive touch to your table. Here's a breakdown of the recipes.

1. Tricolour idli platter

Shared by M Sakthivel, Chef de partie, Priya Living Hyderabad, this platter features soft, fluffy and naturally fermented South Indian rice-and-lentil cakes.

Ingredients

20 gm idli rice ( ponni boiled rice )

20 gm idli rice ( Ponni raw rice )

20 gm Urad dal

3-4 gm Fenugreek seeds

Salt As per taste

Water as required

Oil for greasing

This platter features soft, fluffy and naturally fermented South Indian rice-and-lentil cakes.

Process

1. Wash rice and urad dal separately. Soak rice with fenugreek seeds and urad dal for 4–6 hours. Soak poha for the last 20–30 minutes.

2. Grind urad dal until light and fluffy. Grind rice and poha to a smooth, slightly coarse batter.

3. Mix both batters thoroughly. Add water to achieve a thick but pourable consistency.

4. Cover and keep in a warm place for 8–12 hours, until the batter doubles in volume.

5. Add salt and gently mix without knocking out too much air.

6. Grease the idli molds and fill each cavity about ¾ full.

7. Steam for 10–12 minutes on medium heat.

8. Rest for 2–3 minutes, then remove using a wet spoon or knife.

Pride of India Biryani

Shared by Manower Alam, Chef de partie, Priya Living Hyderabad, this biryani features fragrant basmati rice layered with delicately spiced meat or vegetables, aromatic whole spices, fresh herbs, saffron and crispy fried onions.

Ingredients

For rice

150 gm basmati rice

300 ml of water

2 bay leaves

4 green cardamoms

4 cloves

1-inch cinnamon stick

Salt to taste

Biryani features fragrant basmati rice layered with delicately spiced meat or vegetables.

For the vegetable mixture

120 gm vegetables (carrot, beans, peas, potato)

40 gm onions, thinly sliced

20 gm ginger-garlic paste

2 green chillies, slit

100 gm yoghurt

5 gm red chilli powder

3 gm turmeric powder

5 tsp coriander powder

2 gm garam masala

10 no mint leaves

15 gm coriander leaves chopped

50 ml ghee

Salt to taste

Process

Here’s the step-by-step process to make biryani at home:

1. Mix vegetables with curd, ginger-garlic paste, chilli, turmeric, biryani masala, salt, lemon juice, mint and coriander. Rest for 1–2 hours.

2. Wash and soak basmati rice for 30 minutes.

3. Boil water with salt and whole spices. Add rice and cook until 70–80% done. Drain.

4. Fry sliced onions until golden. Add marinated vegetables and cook until the meat is partially cooked and the masala is well developed.

5. Spread partially cooked rice over the vegetables. Add fried onions, mint, coriander, saffron milk and a little ghee and cover.

Patriotic paneer tikka

Shared by Manower Alam, Chef de partie , Priya Living Hyderabad, it features tandoor-grilled paneer, marinated in spiced yogurt, with peppers and onions.

Ingredients

120 gm Paneer

30 hung Curd

5 gm ginger garlic paste

3 kashmiri red chilli powder

4 gm Turmeric Powder

2 gm Cumin Powder

1 gm Garam masala

1 gm Chaat Masala

5ml Lemon Juice

5 ml Mustard Oil

1 gm kastoori methi

30 gm assorted cub capsicum

5 gm Butter

Salt to taste

2 gm garam masala

10 no mint leaves

15 gm coriander leaves chopped

50 ml ghee

Salt to taste

This features tandoor-grilled paneer, marinated in spiced yogurt, with peppers and onions.

Process

Here’s the step-by-step process to make paneer tikka at home:

1. Mix hung curd with ginger-garlic paste, chilli powder, turmeric, garam masala, chaat masala, lemon juice, salt and oil.

2. Cut paneer into cubes and gently coat with the marinade. Add onion and capsicum. Rest for 30–60 minutes.

3. Thread paneer, onion and capsicum alternately onto skewers.

4. Grill in a tandoor at 230–2700°C for 6–8 minutes, turning regularly, until lightly charred.

5. Brush with butter and sprinkle with chaat masala.

6. Serve hot with mint chutney and lemon wedges.