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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 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
Makes: 6 large servings
2 cups of basmati rice
The rice is cooked to perfection with 4 cups of water, a few saffron strands, salt and 2 tablespoons of ghee. Set aside to cool. Once cooled fluff up with fork to release it from getting sticky.
Divide the rice into three equal portions.
|THE SAFFRON RICE 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 oil
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 some amount of liquid from the yogurt to evaporate.
Finally add in the steamed vegetables and a portion of the divided rice. Stir until well combined. Keep aside.
THE WHITE RICE LAYER
1 cup of boiled potatoes, cubed
2 teaspoons chopped green chillies
1 tablespoon of caramelized onions
½ teaspoon oil
Salt to taste
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 flavor.
Stir this potato mixture, caramelized onions into the second portion of the rice until well combined. Keep aside.
GREEN RICE LAYER
1 cup of blanched spinach, finely chopped
1 teaspoon roasted cumin powder
1 inch piece of cinnamon stick
Salt to taste
½ teaspoon of oil
Heat oil in a pan; add the cinnamon stick and sauté for a few seconds until it releases it aroma. Stir in the spinach, cumin powder and salt to taste.
Finally stir in the third portion of the rice into the above spinach mixture until well combined and keep aside.
Final Assembly of the Tri Color Biriyani
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/Saffron, the middle with white potato rice and finally topped with Saffron/Green.
Finally garnish the caramelized onions The flavors released are simply aromatic and the dish is absolutely delicious.
A Raita made with yogurt, finely chopped tomato, cucumber, green chillies and onions
A Saladthat includes onion, carrot, tomato cucumber, & lemon wedges