Colourful Biriyani

Recipe by
Total Time:
3 hours 20 mins
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 3 cup - Basmati Rice
  • 2 tsp - oil
  • 2 tsp - ghee
  • 2 cup - vegetables (peas, carrots, capsicum, cauliflower florets, beans, potatoes)
  • 2 - onion
  • 3 - tomatoes
  • 2 cup - chopped coriander - 2 cup
  • 1/2 cup - milk
  • 10 strands - saffron
  • 1 cup - thick curd
  • 1/2 inch - ginger
  • 5 - green chillies
  • 1/2 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 2 tsp - cumin powder
  • 2 tsp - ginger paste
  • Spices - cloves, cinnamon, fennel seeds, cumin seeds, 4 - bay leaves, 8 - cardamom

How to Make Colourful Biriyani

  • Curd Mixture:
  • Take curd in a bowl, add two chopped tomatoes, two cut green chillies, cut ginger, two bay leaves, a few cloves, one or two cinnamon sticks, two to three cardamoms, five thin strands of saffron, red chilli powder, cumin powder, turmeric power and 1/4 cup chopped coriander.
  • Keep this mixture refrigerated for about two to three hours.
  • To Grind:
  • Take the rest of the green chillies, tomatoes and 1/2 cup of coriander, and grind it along with the ginger paste.
  • For the rice:
  • Heat ghee in a pan, add a few cloves, cinnamon, two bay leaves, cardamom, fennel seeds, cumin seeds and fry these.
  • Then add the Basmati rice (washed and soaked for ten minutes).
  • Fry until it is slightly dry.
  • Then transfer it to a rice cooker (with all the spices) and cook in 5.5 cups of water.
  • Mix the remaining saffron in half a cup of milk and add this to the rice.
  • After the rice is cooked, allow it to cool in a separate plate, blending all the spices in the rice.
  • Cooking vegetables:
  • Heat oil in a pan, fry sliced onions until it changes to light brown.
  • Add the ground paste.
  • Let it start giving a good flavour and then add the vegetables, first capsicum, then the rest can be added once capsicum becomes soft.
  • Now add the curd mixture and boil for a while until curd and vegetables mix well and curd is absorbed.
  • Remove from heat and add 1/4 cup of chopped coriander
  • Layering:
  • Take a casserole, add one layer of the rice and press it gently and uniformly with a flat spatula.
  • Now add the curd-vegetable gravy as a layer above the rice and add lot of coriander on top of this.
  • Again add a layer of rice, press gently.
  • Repeat, garnish with cashews, coriander, fried onion rings and tomato rings.
  • Keep this casserole in a warm place
  • Serve it piping hot with any raita.