Recipe: Yummy Tricolour Veg Biryani

Tricolour Veg Biryani.

You can cook Tricolour Veg Biryani using 33 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tricolour Veg Biryani

1. Prepare 3/4 cup of Basmati Rice (long grained rice).
2. You need 2 of Green Cardamoms.
3. Prepare 1 of Black Cardamom.
4. You need 2 of Cloves.
5. You need 1 of small piece of Cinnamon.
6. It's 1 of small Bay Leaf.
7. Prepare to taste of Salt.
8. You need of For Gravy.
9. It's 1 of small Potato, chopped.
10. It's 1/2 cup of chopped Cauliflower.
11. You need 1/4 cup of chopped Carrot.
12. You need 1/4 cup of chopped French Beans.
13. You need 1/4 cup of Green Peas (fresh or frozen).
14. Prepare 1 of medium Onion, sliced.
15. It's 1-2 of Green Chillies, seeded and cut lengthwise.
16. It's 1 teaspoon of Ginger-Garlic Paste.
17. It's 4-5 of Black Peppercorns.
18. You need 1 of Green Cardamom.
19. Prepare 1/2 teaspoon of Cumin Seeds.
20. Prepare 1/2 teaspoon of Red Chilli Powder.
21. You need 1/8 teaspoon of Turmeric Powder.
22. You need 1 teaspoon of Cumin-Coriander Powder.
23. Prepare 1/4 teaspoon of Garam Masala Powder.
24. Prepare 1/2 cup of Curd (beaten).
25. It's 2 tablespoons of Coriander Leaves.
26. You need 3 tablespoons of Oil.
27. Prepare to taste of Salt.
28. It's of Assembling.
29. It's 1/4 cup of Fried Onion.
30. You need 1 tablespoons of Ghee.
31. Prepare 8-10 of Saffron Strands, soaked in 1 tablespoon Warm Milk.
32. Prepare 8-10 of Mint Leaves, chopped.
33. It's 2 tablespoons of Coriander Leaves.

Tricolour Veg Biryani step by step

1. Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas..
2. Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook..
3. Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Keep some prepared vegetables aside for plating.Take a microwave safe deep bowl..
4. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture..
5. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on high temperature.Let it stand for five minutes. Set in tri colours layers by using extra prepared vegetables.in plate.Serve with riata..