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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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