A Tirangi Biryani

Triple Colour Dum Biryani Recipe

Ingredients  

• 2 cups Basmati rice
• ½ cup carrot
• 5-6 beans
• 1 potato
• 1 small cup peas
• 1 onion
• ½ tsp salt
• 1 tsp sugar
• 200 ml oil
• 1 tsp ginger and garlic paste
• 50 ml milk
• 250 ml curd
• 1 cinnamon
• 4 cloves
• 3-4 green chillies

Method

• Soak Basmati in water for 15 minutes.
• Chop vegetables and mix with curd and salt and keep for half an hour.
• Chop onions and mix it with salt and sugar for 5 minutes and deep fry it in oil.
• In a pan, add oil and put cinnamon, star anise, cloves and cardamom.
• Add ginger-garlic paste, raw onion, cashews, vegetable and the curd mixture. Mix well till it is light brown and add little water for gravy.
• In a cooker, half boil rice, add salt, slit green chillies and add a few tsp oil.
• Once gravy is ready, remove half of the gravy aside.
• In a big kadai, drain water from the rice and add layers of gravy and rice.
• Pour milk in two small glasses and add saffron and green colour. Pour it into the biryani.
• Garnish with fried onions and close the lid for 15 minutes on a low flame. Serve hot.