Hyderabad is famous for Biryani and whoever comes to visit us expected we take them to a earth shattering biryani place! We enjoyed exploring biryani joints which cooked the fragrant rice in huge earthen pots with generous amounts of ghee and the aroma of spices filling the air. The biryani is a complete meal in itself and is a treat for taste buds for rice lovers like me!
I saw this recipe somewhere and tried it many years back. It was prepared by a chef as an independence day special recipe and hence the tri-colors sybolising our flag.
It was hard work back then making all three layers seperately and cooking it together but the recipe was very popular among our friends and family and so it was always worth the effort!
Down the lane the recipe was forgotten and I could never find it on the internet or elsewhere so I decided to recreate it again. This time it was so easy with so many ingredients washed , cut and ready to use! The result was awesome as always! Try this recipe for special occasion or for a party and you wont be dissappointed!
- Rice- 4 cups ( fry rice in little oil, and cook it with around 6 cups of water and salt to taste . After the rice is cooked place it on a big plate so it wont stick )
- Take 1 tablespoon of milk and soak Saffron in it for about 1 hr.
- Spinach--4 bunches(cook in water for 2-3 min and puree in mixer)
- Onion-1 (pureed)
- Ginger garlic paste
- Green chillies--4-5
- Yogurt--1 tablespoon
- Cinnamon--1 stick
- Pepper--1 tablespoon
- Garam Masala -1 teaspoon
Take some oil and heat it on medium flame.Toss in all the spices--cloves,cinnamon,pepper . Add the pureed onions and fry for some time. Add green chilli paste, ginger garlic paste and pureed spinach paste. Let it cook for around 7-8 minutes and add yogurt and garam masala . Season with salt and keep this aside.
- Organic tomato puree- 1 can
- Paneer cubes --1 cup (deep fried )
- Onion--1 (chopped finely)
- Kasoori methi--1 teaspoon
- Bay leaves--1-2
- Star anise--2-3
- Garam Masala--1 teaspoon
- Salt to taste
Take a pan and heat oil in it . Add the spices , onion puree and fry for some time. Add the tomato puree and cook for 2-3 minutes. Add the paneer cubes, garam masala and season with salt.
Note-- Check the tomato puree you are using by tasting it before use. It should not be too sour.
Take a big pan or pressure cooker. Place the white layer of rice, and then alter red and green layers between white layer of rice. Add some saffron milk on top . Place aluminium foil around it and cover it tightly with lid of you are using pan. Cook for 30-40 minutes on low flame. If making in over place at 300 degrees for 45 minutes. Garnish with fried onion or coriander leaves and serve hot.