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Spice of Life: Tricoloured Biriyani

Recipe by
Total Time:
1 hour
Rated 5 based on 100 votes
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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  • 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

  • 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.