A Tirangi Biryani
Sahana Sadasivam, a Bharathanatyam dancer shares an interesting Independence Day recipe.
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.
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