Tiranga/Tricolour Biriyani

Ingredients

2 cups basmati rice
1/2 cup mixed vegetables (carrot, peas, beans, cauliflower)
3 tbsp oil
1 onion chopped lengthwise
Few cashews
1 potato chopped lengthwise
1 tsp turmeric powder
Salt to taste
3 cloves
Piece of cinnamon
1 bay leaf
1/2 cup beaten curd
1 tsp garam masala powder

To grind to paste

1/2 cup chopped coriander leaves
2 green chillies
Piece of ginger
2 tbsp grated coconut
1 chopped onion

Wash and soak the rice for 10 minutes. Add salt, cinnamon, bayleaf, cloves, 1 tsp oil and cook the rice till soft. Divide into three portions.

Heat the 2 tbsp oil, add onion, potato, cashews and fry till onions start getting brown. Add turmeric and one portion of the rice. Mix well.

Grind the masala paste and heat with 2 tsp oil..Add the curd, garam masala and keep stirring till it starts leaving oil and gets thick. Add a little salt and then add the second portion of rice and mix without breaking the rice.

Add cooked vegetables to the third portion and keep ready.

Take a kadai, spread some fried onions in the base. Next spread a layer of the rice with yellow colour. Then spread the plain rice with vegetables as the second layer. Finally spread the third portion of rice with masala paste. Press well and cook covered on low flame for 5-10 minutes.

Serve hot with raita of your choice.
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