Tricolor Layered Pulao

Main Ingredients

2 cups of cooked basmati rice

Ingredients for Orange Layer

• ½ carrots grated
• 2 tablespoons of garlic paste
• 2 tablespoons ginger paste
• ½tsp garam masala
• ½tsp red chili powder
• Salt to taste
• 2 tablespoons of Sunflower Oil/Vegetable oil

Ingredients for White Layer

• 2 teaspoons chopped green chilies
• 1 tablespoon of caramelized onions
• ½ teaspoon oil
• Salt to taste

Ingredients for Green Layer

• ¼ cup of pureed frozen green peas,
• Few of the chopped mint leaves
• Handful of chopped coriander leaves
• 1 teaspoon roasted cumin powder
• 1 inch piece of cinnamon stick
• Salt to taste
• ½ teaspoon of oil

Method for Layered Vegetable Tricolor BiryaniMethod for Rice

• Cook rice with 4 cups of water, a few saffron strands, salt and 3 tablespoons of ghee. Set aside to cool and divide the rice into three equal portions.

Method of Orange Layer

• Heat oil in a large sauce pan; add the ginger garlic and sauté. Add grated carrot and mix well. Sauté till dry.
• Add garam masala powder, salt and red chili powder.
• Add rice and mix well. Keep aside.

Method for White Layer

• Heat oil in a pan; add green chilies, onions and salt. Sauté well. Mix with the second portion of the rice until well combined. Keep the white layer of the biryani rice aside.

Method for Green Layer

• Heat oil in a pan; add the cinnamon stick and sauté for a few seconds. Add the pureed green peas, mint leaves, coriander leaves, cumin powder and salt to taste. Make sure it is sautéed till dry.
• Mix this into the 3rd portion of the rice and keep aside.

Final Assembly of the Tri Color Biriyani

• Take a tea cup and grease the inside with ghee.
• Layer the bottom of the bowl with Green Layer, the middle with the White and finally topped with Orange Biryani Later.
• Press well with a spoon and gently turn upside down onto the plate.

I am linking this to Sruthi’s Independent India event.