INGREDIENTS

Coloured Rice 3 Cups Long White Rice (Basmati)

8 teaspoons Paprika Powder

Salt

20-25 Stems Coriander

20-25 Spinach Leaves

½ Cup Water

Vegetable Biryani Sauce

8-10 Peeled Plum Tomatoes

1 Cup Of Mixed Coloured Bell Peppers Finely Diced

2-3 Baby Corn Sliced Into Fine Discs

3 tablespoon Homemade Tomato Puree

2 teaspoons Oil

1 teaspoons Cumin Seeds

1 teaspoons Finely Chopped Chilli

2 teaspoons Salt

1 teaspoons Sugar

2 teaspoons Lemon Juice

1 teaspoons Ground Coriander & Cumin Seeds

1 teaspoons Cinnamon Powder Ginger to Taste

2 Cups Diced Potatoes Oil for Frying

5-10 Stems Of Finely Chopped Coriander

PREPARATION

METHOD Coloured Rice

Divide the cups into three equal portions (1 cup per portion) and leave to boil in 3 separate pots. Add ½ tsp salt to each pot

As the first pot is coming to a boil, add the paprika powder and leave to boil on a medium heat.

Wash and roughly chop the spinach leaves and coriander. Add water as required and blend into a thick puree. You can leave small bits of spinach in the puree to enhance the colour of the final product. Add this puree to the second pot of rice just before it comes to a boil.

Let the third pot of rice boil and cook as it is. Strain all 3 pots separately once the rice has cooked and leave to cool thoroughly.

Vegetable Biryani Sauce

Deep fry the potatoes until they are golden brown and leave to strain.

On a medium heat, add the oil in a pot and add the cumin seeds chillies and stir for 30 seconds. Once the cumin seeds start to pop, prepare to add the fried potatoes, peppers and baby corn and stir for 2 minutes. Turn down the heat if required

Add in the tomatoes and tomato puree. Once the sauce has come to a boil, add in the salt, sugar, ginger, lemon juice, cinnamon powder and ground coriander and cumin seeds.

Turn the heat down to a minimum and stir occasionally. The sauce will thicken slowly.

Add the freshly chopped coriander.

Assembling

Grease a plastic cylinder with a minimum diameter of 10cm and a minimum height of 10cm.

Place 3 tbsp. of the paprika rice in the cylinder and press down with a steel flat cup or a spoon, ensuring the paprika rice doesn't take up more than 1/3 of the cylinder. Add more paprika if required and press down. NOTE: If the rice is too red or dark orange, rinse it gently and quickly under the tap for 5 seconds to remove some of the paprika powder and give the rice a more orange colour.

Add in 3 tbsp. of the white rice next and press down ensure you have 1/3 of the cylinder remaining for the green rice. Repeat step 3 with the green rice.

Cover the cylinder and rest for 5 minutes. Serve the biryani sauce in a bowl.

Remove the cling film and use a flat steel spatula or a knife to run on the edge of the cylinder separating the rice structure from the cylinder. Turn the cylinder upside down on the plate and tap the top to ensure the entire rice structure is on the plate. Garnish with coriander and serve with the biryani sauce.