Layered Vegetable Tricolor Biryani
The Layered Tricolor Biryani recipe is a combination of colors of the made with natural vegetable ingredients. Biriyani is a traditional celebration meal made using meat and rice and is a staple of Hyderabadi cuisine. This version of the biriyani is very popular as it is comes from the city of Hyderabad, India. The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
This recipe is the vegetarian version of the Hyderabadi Biriyani. The biryani is typically accompanied with any or all of these ingredients.
For the Layered Tri Color Biriyani, we are going to be doing variations in the cooking techniques but at the same time retain flavors of the classic Biriyani.
2 cups of basmati riceIngredients for Orange Layer
1 cup green beans and carrots chopped and steamed
2 tablespoons of garlic paste
2 tablespoons ginger paste
1 cup chopped onions
1 cup of freshly chopped tomatoes
2 tablespoons of green chillies paste
1 inch stick of cinnamon
2 whole cardamoms
1 bay leaf
1/2 teaspoon of turmeric powder
1 teaspoon red chilli powder
1/2 cup yogurt
1/2 cup freshly chopped mint leaves
2 tablespoons of Sunflower Oil/Vegetable oilIngredients for White Layer
1 cup of boiled potatoes, cubed
2 teaspoons chopped green chillies
1 tablespoon of caramelized onions
1/2 teaspoon oil
Salt to tasteIngredients for Green Layer
1 cup of blanched spinach, finely chopped
1/2 cup of chopped mint leaves
1 teaspoon roasted cumin powder
1 inch piece of cinnamon stick
Salt to taste
1/2 teaspoon of oil
Directions for Layered Vegetable Tricolor BiryaniMethod for Rice
Cook the rice with 4 cups of water, a few saffron strands, 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.
Heat 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 color to a slight golden brown.
Stir in the tomatoes and sauté until soft and tender.
Stir in turmeric, cloves, cinnamon, bay leaf, cardamom, red chilli powder, green chillies until well combined.
Stir 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.
Once 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.
Heat 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.
Stir this potato mixture, caramelised onions into the second portion of the rice until well combined. Keep the white layer of the biryani rice aside.
Heat 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
Stir the spinach mixture into the 3rd portion of the rice and keep the third layer of the biryani rice separate.
You 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 Green Biryani Layer, the middle with White Biryani and finally topped with Orange Biryani Later
Finally garnish the Layered Tricolor Vegetable Biryani with caramelized onions The flavors released are simply aromatic and the dish is absolutely delicious.
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