Layered Vegetable Tricolor Biryani Recipe

The Layered Tricolour Biryani recipe is a combination of colors of the made with natural vegetable ingredients.  Rice, Salt, Ghee, Green beans (French Beans), Carrot (Gajjar), Garlic, Ginger, Onions, Tomatoes, Green Chillies, Cloves (Laung), Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Bay leaves (tej patta), Turmeric powder (Haldi), Red Chilli powder, Curd (Dahi / Yogurt), Mint Leaves (Pudina), Oil, Potato (Aloo), Green Chillies, Onions, Oil, Spinach Leaves (Palak), Mint Leaves (Pudina), Cumin powder (Jeera), Cinnamon Stick (Dalchini), Salt, Oil   Main ingredients 2 cups Rice Salt , to taste 3 tablespoons Ghee Ingredients for orange layer 1/2 cup Green beans (French Beans) , chopped and steamed 1/2 cup Carrot (Gajjar) , chopped and steamed 2 tablespoons Garlic , paste 2 tablespoons Ginger , paste 1 cup Onions , chopped 1 cup Tomatoes , chopped 2 tablespoons Green Chillies , paste 2 cloves Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 2 Cardamom (Elaichi) Pods/Seeds 1 Bay leaves (tej patta) 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1/2 cup Curd (Dahi / Yogurt) 1/2 cup Mint Leaves (Pudina) , chopped 2 tablespoons Oil Ingredients for white layer 1 cup Potato (Aloo) , boiled and cubed 2 teaspoons Green Chillies , chopped 1 tablespoon Onions , caramelised 1/2 teaspoon Oil Ingredients for green layer 1 cup Spinach Leaves (Palak) , blanched and finely chopped 1/2 cup Mint Leaves (Pudina) , finely chopped 1 teaspoon Cumin powder (Jeera) , roasted 1 inch Cinnamon Stick (Dalchini) Salt , to taste 1/2 teaspoon Oil     20   70     Cook the rice with 4 cups of water, salt and 3 tablespoons of ghee. Set aside to cool. Once cooled fluff up with fork to release it from getting sticky and divide the rice into three equal portions.