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Trending Tricolor Biryani Veg Rainbow Biryani Space In Hyderabad Chef Harpal Singh

Uploaded by: smartrix

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Description In the city of Biryani, at the space in Hyderabad, I am making a Trending tri color veg biryani in Chef Harpal Singh Sokhi Style. Kabita from Kabitas kitchen and madhura from madhuras recipe are here cooking along with me. Rainbow biryani For Rice Caraway seeds Shahi jeera 1 tsp Cinnamon stick - 1 inch Cloves - 4-5 Bayleaf -1 Green cardamom- 3-4 Salt 1 tbsp Rice soaked kg Water as required Layer 1 Oil- 1 tbsp Ghee- 1 12 tbsp Cumin seeds- 1 tsp Ginger and garlic paste- 1 tbsp Spinach blanched and pureed- 1 cup Salt to taste Coriander powder 1 tbsp Turmeric powder- 1 tsp Red chilli powder- 1 tsp Garam masala powder- 1 tsp Paneer cubes -100 gms Yougurt- 2 tbsp Brown onions- 1 tbsp Mint leaves- 15-20 Layer 2 Ghee- 1 12 tbsp Cumin seeds-1 tsp Corn- 1 cup Green pease-1 cup Green chilli chopped 1 Coriander powder 1 tbsp Turmeric powder- 1 tsp Red chilli powder- 1 tsp Cumin powder- tsp Garam masala powder- 1 tsp Salt to taste Carrot puree 1 cup Yogurt- cup Brown onions- 1 tbsp Mint leaves- 15-20 Layer 3 Ghee- 1 12 tbsp Cumin seeds-1 tsp Dry red chili whole- 2 Carrot boiled cubes- cup French beans chopped boiled- cup Cauliflower florets boiled cup Coriander powder 1 tbsp Turmeric powder- 1 tsp Red Chilli powder- 1 tsp Garam masala powder- tsp beetroot puree 1 cup Yogurt- cup Brown onions- 1 tbsp Mint leaves- 15-20 Method For Rice In a pot boil water as required and add caraway seeds, cinnamon stick, cloves, green cardamom, salt and mix well. Add soaked rice and boil for 10-12 mins, till rice is three fourth done. Strain and spread the rice on a tray. Keep the rice aside Layer 1- green In a pan heat oil and butter, add cumin seeds and green chilli chopped ginger garlic paste and sauté for 30 secs. Add spinach puree, salt, coriander powder, red chilli powder, turmeric powder, garam masala powder. Mix well and cook for 2-3 mins. Add paneer cubes, mix well and cook for 1-2 mins Remove the mixture in bowl and add 2 Tbsp yogurt, 1 Tbsp brown Onion and 8-10 mint leaves, tsp of garam masala and mix well. Add the mixture to a large bowl and spread 2 cups of boiled rice over it.. Sprinkle tsp garam masala, add 6-7 mint leaves , Tbsp ghee and keep aside. Layer 2- orange In a pan heat 1 Tbsp heat ghee, add cumin seeds and sauté for 30 secs. Add corn, green peas, green chilli chopped and sauté for 2-3 mins Add salt, coriander powder, red chilli powder, turmeric powder, garam masala powder. Mix well and cook for 2-3 mins. Remove the mixture in bowl and add 2 Tbsp yogurt, 1 Tbsp brown Onion and 8-10 mint leaves, carrot puree, and mix well. Spread the mixture over the rice layer. Spread 2 cups of rice over the gravy completing the second layer. Add 1 Tbsp brown onions, add 6-7 mint leaves , Tbsp ghee. And keep aside. Layer 3-red In a pan heat 1 Tbsp heat ghee, add cumin seeds, dry red chilli whole and sauté for 30 secs. Add carrot, French beans, cauliflower and cook for 3-4 mins Add salt, coriander powder, red chilli powder, turmeric powder. Mix well and cook for 2-3 mins. Add beetroot puree mix well and cook for 2-3 mins Remove the mixture in bowl and add 2 Tbsp yogurt, 8-10 mint leaves and mix well. Spread the mixture over second layer of rice. Spread and cover the top of the bowl with 2 cups of rice. Add brown onions, mint leaves ghee. Seal the bowl with a clean wrap and microwave for 15 -20 mins Remove from microwave, transfer the biryani on to serving plates and serve hot.

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