Rainbow Biryani Recipe

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Rainbow Biryani

Basmati Rice – 1 1/2 cup
Pachai Payaru (Black Gram), Rajma, Black Chickpeas, White Pattani, Karamani, Horse Gram, Mochai – 1 1/2 cup (all together)
Cabbage – 1/2 cup, grated
White Pepper Powder – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Clove Powder – 1/4 tsp
Cinnamon Powder – 1/4 tsp
Ginger – 1 inch piece, peeled, grated
Bay Leaf – 1
Dry Red Chilli – 6
Ghee – 1 tblsp
Salt as per taste
Oil as required

1. Soak the black gram, rajma, chickpeas, pattani, karamani, horse gram and mochai for 8 hours, separately.
2. Drain and pressure cook them till tender, adding a little salt.
3. Wash and soak the basmati rice for 10 minutes.
4. Drain the water.
5. Heat little ghee in a pan.
6. Fry the rice for 30 to 45 seconds.
7. Heat little ghee in a pressure pan.
8. Saute the bay leaf, cinnamon powder, clove powder and dry red chillies for 30 seconds.
9. Add the ginger and salt.
10. Add cabbage, white pepper powder, asafoetida powder and stir-fry for 45 seconds.
11. Add the rice and pour 2 cups of water.
12. Bring to a boil.
13. Add the boiled grains and pressure cook for 10 minutes.
14. Remove and mix well.
15. Serve.

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