Tricolored Biryani Recipe - An instant three layered biryani.

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Main Ingredients : Basmati rice, Oil

Cuisine : Hyderabadi

Course : Rice

Tricolored Biryani

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Tricolored Biryani Recipe - How to make An instant three layered biryani.

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Prep Time : 51-60 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Basmati rice soaked1 1/2 cups

  • Oil 4 tablespoon

  • Onion sliced 1 large

  • Bay leaf 1

  • Cinnamon 1 inch stick

  • Cloves 1

  • Salt to taste

  • Cashewnuts 8-10

  • Turmeric powder 1/2 teaspoon

  • Carrots boiled and grated 2 medium

  • Cauliflower separated into small florets , boiled 1/4 medium

  • Garam masala powder 1 teaspoon

  • Yogurt whisked 1/2 cup

  • Green peas blanched 1/4

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 cup

  • Coconut grated 2 tablespoon

Method

Step 1

Heat one tablespoon oil in a deep non-stick pan. Add onion, bay leaf, cinnamon stick and cloves. Sauté till onion turns pink. Add rice and toss gently for a minute. Add four cups water and salt and mix.

Step 2

Cook till rice is done. Drain the rice and divide into three equal portions. Heat one tablespoon oil in a non stick pan and fry cashewnuts till golden. Add turmeric powder, carrots and one portion of rice and toss. Set aside.

Step 3

Heat one tablespoon oil and sauté cauliflower for two minutes. Add garam masala powder, yogurt and second portion of rice and mix gently. Set aside. In another non-stick pan, heat remaining oil. Sauté green peas for a minute.

Step 4

Add green chillies, coriander and the third portion of rice. Toss well and set aside. To serve; place the green coriander rice at the bottom, top it with the yogurt rice and finally a layer of turmeric rice. Serve hot garnished with grated coconut.

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