Layered Vegetable Tricolor Biryani Recipe

Name: Layered Vegetable Tricolor Biryani Recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Cuisine: Indian
Ingredients: 2 cup Rice (2 cups Rice); 0 pieces Table Salt (Salt to taste + Salt to taste); 3 tbsp Clarified Butter (3 tablespoons Ghee); ½ cup Green Beans (1/2 cup Green beans (French Beans) chopped and steamed); ½ cup Carrot (1/2 cup Carrot (Gajjar) chopped and steamed); 2 tbsp Garlic Paste (2 tablespoons Garlic paste); 2 tbsp Bottled Ginger (2 tablespoons Ginger paste); 1 cup Yellow Onion (1 cup Onions chopped + 1 tablespoon Onions caramelised); 1 cup Tomato (1 cup Tomatoes chopped); 2 tbsp Green Chili (2 tablespoons Green Chillies paste + 2 teaspoons Green Chillies chopped); 2 cloves Cloves (2 cloves Cloves (Laung)); 2 pieces Cinnamon Stick (1 inch Cinnamon Stick (Dalchini) + 1 inch Cinnamon Stick (Dalchini)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 1 piece Bay Leaves (1 Bay leaves (tej patta)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); 1 cup Mint (1/2 cup Mint Leaves (Pudina) chopped + 1/2 cup Mint Leaves (Pudina) finely chopped); 2 tbsp Vegetable Oil (2 tablespoons Oil + 1/2 teaspoon Oil + 1/2 teaspoon Oil); 1 cup White Potatoes (1 cup Potato (Aloo) boiled and cubed); 1 cup Spinach (1 cup Spinach Leaves (Palak) blanched and finely chopped); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera) roasted)

Layered Vegetable Tricolor Biryani Recipe - Biryani Recipes (Indian)

90 minIndian

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Rice2 cup · 2 cups Rice
Table Salt0 pieces · Salt to taste + Salt to taste
Clarified Butter3 tbsp · 3 tablespoons Ghee
Green Beans½ cup · 1/2 cup Green beans (French Beans) chopped and steamed
Carrot½ cup · 1/2 cup Carrot (Gajjar) chopped and steamed
Garlic Paste2 tbsp · 2 tablespoons Garlic paste
Bottled Ginger2 tbsp · 2 tablespoons Ginger paste
Yellow Onion1 cup · 1 cup Onions chopped + 1 tablespoon Onions caramelised
Tomato1 cup · 1 cup Tomatoes chopped
Green Chili2 tbsp · 2 tablespoons Green Chillies paste + 2 teaspoons Green Chillies chopped
Cloves2 cloves · 2 cloves Cloves (Laung)
Cinnamon Stick2 pieces · 1 inch Cinnamon Stick (Dalchini) + 1 inch Cinnamon Stick (Dalchini)
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Bay Leaves1 piece · 1 Bay leaves (tej patta)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Yogurt½ cup · 1/2 cup Curd (Dahi / Yogurt)
Mint1 cup · 1/2 cup Mint Leaves (Pudina) chopped + 1/2 cup Mint Leaves (Pudina) finely chopped
Vegetable Oil2 tbsp · 2 tablespoons Oil + 1/2 teaspoon Oil + 1/2 teaspoon Oil
White Potatoes1 cup · 1 cup Potato (Aloo) boiled and cubed
Spinach1 cup · 1 cup Spinach Leaves (Palak) blanched and finely chopped
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera) roasted

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Steps

1Cook the rice with 4 cups of water, salt and 3 tablespoons of ghee. Set aside to cool. Once cooled fluff up with fork to release it from getting sticky and divide the rice into three equal portions.
2Heat oil in a large sauce pan; add the ginger garlic and onions and sauté on low/medium heat until it releases a nice aroma and also has changed colour to a slight golden brown.
3Stir in the tomatoes and sauté until soft and tender.
4Stir in turmeric, cloves, cinnamon, bay leaf, cardamom, red chilli powder, green chillies until well combined.
5Stir in the yogurt, chopped mint leaves and turn the heat to high, giving the mixture a quick boil and letting most amount of liquid from the masala to evaporate. You will have a thick masala mixture.
6Once the masala is thick with, add in the steamed vegetables and a portion of the divided rice. Stir until well combined. Keep aside the orange layer of the biryani separate.
7Heat oil in a pan; stir in the green chillies, potatoes and salt. Sauté for a few minutes until the potatoes get lightly tossed and gets a fresh green chilli flavour.
8Stir this potato mixture, caramelised onions into the second portion of the rice until well combined. Keep the white layer of the biryani rice aside.
9Heat oil in a pan; add the cinnamon stick and sauté for a few seconds until it releases it aroma. Stir in the spinach, mint leaves, cumin powder and salt to taste. Make sure most of the water from the spinach is evaporated
10Stir the spinach mixture into the 3rd portion of the rice and keep the third layer of the biryani rice separate.
11You need a large Glass Bowl, so colors become visible. Whatever arrangement you wish to choose, the white layer will stay in the middle. Layer the bottom of the bowl with Orange Biryani , the middle with White Biryani and finally topped with Green Biryani Layer
12Place the serving platter over the bowl and turn this upside down.
13You will now see the beautiful layers of the Indian tricolour on the biryani platter.
14The flavors released are simply aromatic and the dish is absolutely delicious.
15Serve Layered Vegetable Tricolor Biryani along with Tadka Raita for a perfect weekend lunch or dinner.