Tiranga Biryani is a vibrant and festive dish that brings the flavours of India together in one beautiful pot. Inspired by the colours of our national flag, this biryani celebrates freshness, purity, and warmth through three distinct layers. The green layer bursts with the aroma of mint, coriander, and spinach, giving the biryani a refreshing and herbal note. The white layer highlights perfectly cooked basmati rice—fluffy, fragrant, and delicately spiced, representing simplicity and balance. The...
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Boil water with cinnamon stick, cloves, black pepper, star anise, bay leaves, and salt. Add soaked rice and cook until 80% done. Drain completely and divide into three equal parts.
Heat ghee in a pan. Add mixed vegetables and sauté for 2–3 minutes.
Add spinach puree, coriander-mint paste, salt, and garam masala. Mix well. Cook till ghee separates.
Combine one part of the cooked rice with the green masala. Set aside.
Heat ghee in a pan. Add whole cashews and lightly sauté till light brown.
Toss the second part of plain rice with the sautéed cashews. Add fried onions if desired. Set aside.
Heat ghee in a pan. Add mixed vegetables and sauté until slightly cooked.
Add tomato puree, chilli powder, turmeric, and salt. Cook until the masala thickens and ghee separates.
Mix the third part of cooked rice gently to coat evenly with the orange masala. Set aside.
In a biryani pot or casserole, layer the rice starting with the green rice at the bottom, followed by the white rice, and finally the orange rice on top.
Drizzle ghee on top. Cover and cook on low flame (dum) for 8–10 minutes.
Let the biryani rest for 10–15 minutes before serving.
Start with green → white → orange, making sure the colours don’t mix. Use a spatula to press lightly.
Use fresh spinach and mint for the green layer to enhance the flavor and color.
Fried onions can add a rich flavor to the white layer, but they are optional.
Serve the biryani hot with raita, papad, and pickle for a complete meal.
Can I use frozen vegetables for the layers?
Yes, frozen vegetables can be used, but fresh vegetables are recommended for better texture and flavor.
What can I serve with Tiranga Biryani?
Tiranga Biryani pairs well with raita, papad, and pickle.
Can I skip the cashews in the white layer?
Yes, cashews are optional and can be skipped if desired.
How do I ensure the rice layers don't mix?
Layer the rice gently and avoid pressing down too hard. Cooking on low flame helps maintain the layers.
Can I make this biryani vegan?
Yes, you can substitute ghee with vegetable oil or vegan butter to make it vegan.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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