Saturday, 8 November 2014


Tri-Colour Layered Vegeterian Biriyani


Basmati rice                        -3 cups soaked and drained
Ghee                                    -2 tablespoons
Mixed Vegetables               -2 cups Boiled (Cut in fine chunks, carrots, beans, peas, sweetcorn, potatoes, cauliflower)
Green chilli paste                -2 tspoon
Ginger paste                        -2 tspoon
Garlic Paste                         -2 tspoon
Onions                                 -2 medium cut in julienne
tomato                                 -1 big finely chopped
Fresh coriander leaves        -2 heaped tblspoon finely chopped
Edible Food Colours           -a pinch each (Red, Orange, green)
Mixed Nuts and Raisins      -2 tablespoon roughly chopped and roasted
Whole Spices:
Mustard Seeds                     -1/4 tspoon
Asafetida                             -1 pinch
Bay Leaf                              -1
Black cardamom                 -1
Cinnamon stick                   -1 inch thin stick
coriander seeds                   -1/4 tspoon
Black pepper                       -whole 4-5
Cloves                                 -2
Grounded Spices:
Turmeric powder                -1/2 tspoon
Amchoor Powder                -1/2 tspoon
Coriander powder               -1/2 tspoon
Garam Masala                     -1/2 tspoon
Salt                                      -to taste              


Preparing the rice:
Cook your the basmati rice, the regular way you use. Just let them not cook fully. Take them off from flame once they are half done.
I cook my rice in Microwave after soaking them in hot water for 5 minutes and run the microwave for 15 minutes. I drain out the remaining water and keep them covered to let them cook in their own steam.
Once rice are done. Divide them into 3 bowls. Add different food colours to each bowls and mix well.

Preparing vegetables for layering the biriyani:
Take a deep pan and heat the ghee, put the whole spices into the oil.
once whole spices starts to crackle add the onions to it.
After sauteing for 2 minutes, add the chilli, garlic and ginger paste into it. Saute for 2 more minutes and you will start to smell the cooked garlic and ginger fragrance.
No add the chopped tomatoes, cook it for 2 more minutes.
Now add the grounded spices to the mix. Mix it well and cook it for 5 minutes covered with a lid.
Once the spice mix starts to leave the ghee, add the boiled vegetables to it. Mix it very well and sprinkle 1 spoon of water to it.
Now cover it and cook it for 2 minutes, so that vegetables soak the spice and salt into them.
You can mix 1 tblspoon of fresh coriander into the veggies. If you wish you can add your mixed nuts into the veggies or keep them for garnishing.
I mix the nuts with veggies else my kids avoid to eat them.

Layering the Biriyani:
Now take a deep glass or microwave safe bowl.
Sprinkle some fresh coriander at the bottom of the bowl. If you want to use your nuts for garnishing sprinkle them at bottom of the bowl.
Now make 1st layer with Red rice.
spread the veggies on to Red rice for second layer.
Now make 3rd layer with green rice.
Again spread the remaining veggies onto green rice for 4th layer.
Orange rice will be the last layer of your biriyani.
Press it well, so that all the layers are sticking together well.
Now cover the bol and cook it for 4-5 minutes in the microwave.
Take it out of the microwave and let it cool down a bit before you are ready to take it out into serving plate.

Once the biriyani cool enough to handle, take the serving plate.
Turn your serving side of the plate over the bowl as if your are covering it with the plate.
Carefully turn your bowl upside down over the serving plate.
Place the plate over the table or kitchen top.
Tap the bowl from all sides gently and lift it up.
Your will see the dome of rice and veggies, as the picture.
Your layered biryani is ready to serve with Raita or just plain yogurt.

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