How to make Tricolored Biryani -
An instant three layered biryani.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati Rice (बासमती चावल), Yogurt (दही)
Cuisine : Indian
Course : Rice
For more recipes related to Tricolored Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Punjabi pulav Chana Dal Pulao Fettuccine In Creamy Pesto Sauce Quinoa Vegetable Biryani
Tricolored Biryani Recipe Card
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.
Prep Time : 51-60 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Tricolored Biryani Recipe
Basmati Rice soaked 1 1/2 cups
Yogurt 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.
Nutrition Info
Calories : 2011 Kcal
Carbohydrates : 282.5 gm
Protein : 37.6 gm
Fat : 81.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
