Independence Day Special: How To Make The Perfect Tricolour Vegetable Biryani
26
Ingredients
45
Minutes
About Recipe
Tricolour Biryani isn’t just a dish; it’s a celebration on a plate. Inspired by the vibrant hues of the Indian flag, this biryani brings together three flavourful layers. This dish is a combination of colours that is made using natural ingredients. The top layer is made orange with the addition of carrots and whole spices, while the white layer is flavoured with caramelised onions and potatoes are added, to give the biryani that bite. The bottom layer is green and created with spinach and mint leaves, which are a nutritious combination of rice and greens that give this biryani a wonderful depth of flavour and colour.
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Ingredients
Directions
Cook the Rice
20 minutesCook the soaked rice with 4 cups of water, salt and 3 tbsp of ghee. Set aside to cool. Once it’s cooled fluff up with a fork to release it from getting sticky and divide the rice into three equal portions.
Prepare the Orange Rice
10 minutesIn a large saucepan, heat the oil. Add the ginger, garlic, and onions. Sauté over low to medium heat until they produce a pleasant aroma and turn a light golden brown.
Add the tomatoes and cook until they are mushy and tender.
Add the cardamom, bay leaf, cloves, cinnamon, turmeric, red chili powder, and green chilies.
Add the yogurt and chopped mint leaves, then quickly bring the mixture to a boil on high heat, allowing the majority of the masala's liquid to evaporate.
After the masala has thickened, mix in some of the portion of the divided rice and the steaming vegetables. Mix thoroughly and set aside.
Prepare the White Rice
5 minutesHeat the oil in a pan and add the potatoes, salt, and green chilies. The potatoes should be lightly stirred and have a fresh green chilli flavour after a few minutes of sautéing.
Mix the caramelized onions and potato mixture thoroughly with the second portion of rice. Set aside.
Prepare the Green Rice
10 minutesAdd the cinnamon stick to a pan of hot oil and cook for a few seconds to unleash its aroma. Add the spinach, cumin powder, mint leaves, and salt to taste. Ensure that the majority of the spinach's water has evaporated.
Stir the spinach mixture into the third portion of the rice.
Plate it up!
You can also use a plate and place each colour in line to get the tiranga effect. Your biryani platter now displays the stunning layers of the Indian tricolour.
Pair this tricolour biryani with cucumber mint raita, boondi raita, or beetroot raita for contrast and coolness.
Top with golden fried onions and cashews for crunch. Sprinkle chopped coriander and mint for freshness.
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