Trending Tricolor Biryani | Veg Rainbow Biryani | Youtube Space In Hyderabad | Chef Harpal Singh

Description
In the city of Biryani, at the RUclips space in Hyderabad, I am making a Trending tri color veg biryani in Chef Harpal Singh Sokhi Style. Kabita from Kabita's kitchen and madhura from madhuras recipe are here cooking along with me.
Rainbow biryani
For Rice
Caraway seeds (Shahi jeera) - 1 tsp
Cinnamon stick - 1 inch
Cloves - 4-5
Bayleaf -1
Green cardamom- 3-4
Salt 1 ½ tbsp
Rice soaked - ½ kg
Water as required
Layer 1
Oil- 1 tbsp
Ghee- 1 1/2 tbsp
Cumin seeds- 1 tsp
Ginger and garlic paste- 1 tbsp
Spinach blanched and pureed- 1 cup
Salt to taste
Coriander powder - 1 tbsp
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Garam masala powder- 1 ½ tsp
Paneer cubes -100 gms
Yougurt- 2 tbsp
Brown onions- 1 tbsp
Mint leaves- 15-20
Layer 2
Ghee- 1 1/2 tbsp
Cumin seeds-1 tsp
Corn- 1 cup
Green pease-1 cup
Green chilli chopped - 1
Coriander powder - 1 tbsp
Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Cumin powder- ½ tsp
Garam masala powder- 1 ½ tsp
Salt to taste
Carrot puree - 1 cup
Yogurt- ½ cup
Brown onions- 1 tbsp
Mint leaves- 15-20
Layer 3
Ghee- 1 1/2 tbsp
Cumin seeds-1 tsp
Dry red chili whole- 2
Carrot boiled cubes- ¼ cup
French beans chopped boiled- ¼ cup
Cauliflower florets boiled - ¼ cup
Coriander powder - 1 tbsp
Turmeric powder- 1 tsp
Red Chilli powder- 1 tsp
Garam masala powder- ½ tsp
beetroot puree - 1 cup
Yogurt- ½ cup
Brown onions- 1 tbsp
Mint leaves- 15-20
Method
For Rice
In a pot boil water as required and add caraway seeds, cinnamon stick, cloves, green cardamom, salt and mix well.
Add soaked rice and boil for 10-12 mins, till rice is three fourth done.
Strain and spread the rice on a tray.
Keep the rice aside
Layer 1- green
In a pan heat oil and butter, add cumin seeds and green chilli chopped ginger garlic paste and sauté for 30 secs.
Add spinach puree, salt, coriander powder, red chilli powder, turmeric powder, garam masala powder. Mix well and cook for 2-3 mins.
Add paneer cubes, mix well and cook for 1-2 mins
Remove the mixture in bowl and add 2 Tbsp yogurt, 1 Tbsp brown Onion and 8-10 mint leaves, ¼ tsp of garam masala and mix well.
Add the mixture to a large bowl and spread 2 cups of boiled rice over it..
Sprinkle ¼ tsp garam masala, add 6-7 mint leaves ,½ Tbsp ghee and keep aside.
Layer 2- orange
In a pan heat 1 Tbsp heat ghee, add cumin seeds and sauté for 30 secs.
Add corn, green peas, green chilli chopped and sauté for 2-3 mins
Add salt, coriander powder, red chilli powder, turmeric powder, garam masala powder. Mix well and cook for 2-3 mins.
Remove the mixture in bowl and add 2 Tbsp yogurt, 1 Tbsp brown Onion and 8-10 mint leaves, carrot puree, and mix well.
Spread the mixture over the rice layer.
Spread 2 cups of rice over the gravy completing the second layer.
Add 1 Tbsp brown onions, add 6-7 mint leaves , ½ Tbsp ghee. And keep aside.
Layer 3-red
In a pan heat 1 Tbsp heat ghee, add cumin seeds, dry red chilli whole and sauté for 30 secs.
Add carrot, French beans, cauliflower and cook for 3-4 mins
Add salt, coriander powder, red chilli powder, turmeric powder. Mix well and cook for 2-3 mins.
Add beetroot puree mix well and cook for 2-3 mins
Remove the mixture in bowl and add 2 Tbsp yogurt, 8-10 mint leaves and mix well.
Spread the mixture over second layer of rice.
Spread and cover the top of the bowl with 2 cups of rice.
Add brown onions, mint leaves ghee.
Seal the bowl with a clean wrap and microwave for 15 -20 mins
Remove from microwave, transfer the biryani on to serving plates and serve hot.