Ingredients

• 2 cups - basmati (long grain rice), washed, soaked 15 minutes in water
• 2 - carrots finely grated
• 1 - onion thinly slivered
• 4 - green chillies
• 1/2 cup - fresh mint leaves, finely chopped
• 1 tbsp - ginger, grated
• 1 tsp - garlic, crushed
• 1 tbsp - coconut, finely grated
• 1 tsp - lemon juice
• 1/2 cup - paneer, grated
• 1/2 cup - cheese, grated
• salt to taste
• pepper to taste
• 2 tbsp - milk
• 2 tbsp - ghee or oil
• 4 cups - water

How to Make Spice of Life: Tricoloured Biriyani

• Bring water to boil. Add enough salt, rice and cook till done.
• Drain in colander, spread out in a large plate and cool cooked rice.
• To assemble, take a square or other transparent flat-bottom, casserole dish.
• Grind coconut, mint, 2 chillies, half ginger and garlic to a paste.
• Heat half the oil in a heavy pan, add ground paste and stir.
• Add onions, stir fry till they are transparent.
• Cool a little, add 1/3 of rice, salt, half the lemon juice, mix well.
• Empty mixture into casserole, gently pressing down evenly with a spatula.
• Clean pan, add half of remaining rice.
• Mix in paneer, cheese, salt and pepper to taste.
• Empty over bottom layer of casserole and spread evenly with spatula.
• Clean and heat pan with remaining oil.
• Add carrot, remaining whole chillies slit, ginger, garlic, and stir till tender.
• Add salt to taste and lemon juice.
• Mix in remaining rice gently.
• Empty over second layer, spread and even out with a spatula.
• Place both whole chillies, decoratively in centre.
• Sprinkle milk all over casserole.
• Bake in a pre-heated oven at 200 degrees C for 10-12 minutes.
• Serve piping hot with a curry or raitha.