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Biryani Rice Recipe

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Biryani Rice, also known as biryani chawal, presents a delicately scented rice dish. This straightforward recipe is effortlessly crafted and pairs harmoniously with indulgent vegetarian curries, raita, or lentils (dal).
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Indian
Servings 3
Calories 402 kcal

Ingredients
  

Main Ingredients

  • 1 cup basmati rice – 200 grams
  • 1.5 to 1.75 cups water or add as required
  • 2 tablespoons oil (any neutral flavored oil) or ghee (clarified butter)
  • 1 tej patta (Indian bay leaf), medium-sized
  • 3 to 4 cloves
  • 4 to 5 black peppercorns
  • 1 star anise (small-sized) – optional
  • 1 inch cinnamon
  • 3 to 4 green cardamoms
  • 2 to 3 single strands of mace
  • ½ teaspoon caraway seeds (shahi jeera) – swap with cumin seeds instead
  • 1 teaspoon Ginger Garlic Paste or 3 to 4 garlic cloves + 1 inch ginger – crushed to a paste in mortar-pestle
  • 1 tablespoon chopped coriander leaves (cilantro)
  • 1 tablespoon chopped mint leaves
  • 18 to 20 saffron strands
  • 5 to 6 drops lemon juice
  • salt as required

For Garnish

  • ⅓ cup thinly sliced onions or 1 medium-sized onion
  • 10 to 12 cashews
  • 1 tablespoon oil
  • 1 to 2 tablespoons chopped mint leaves or chopped coriander leaves

Instructions
 

Soaking Rice

  • Rinse the basmati rice for a couple of times in water.
  • Soak the basmati rice in water for 20 to 30 minutes. Later drain the water and set the soaked rice grains aside.

Sautéing Spices, Herbs And Rice

  • Heat oil or ghee in a 3 litre pressure cooker.
  • Add the caraway seeds along with the whole spices and sauté them till fragrant.
  • Now add the ginger-garlic paste, chopped coriander and mint leaves.
  • Sauté for a few seconds till the raw aroma of ginger-garlic goes away.
  • Then add the soaked rice and saffron strands. Stir gently.
  • Now add 1.5 to 1.75 cups water, 5 to 6 drops of lemon juice and salt. Mix well.

Cooking Biryani Rice

  • Pressure cook for 1 to 2 whistles or for 6 to 7 minutes. If you have used a 2 litre pressure cooker, it will take more time to cook – about 8 to 10 minutes.
  • Let the pressure fall naturally in the cooker and then only open the lid.
  • If cooking in a pan, then cover the pan tightly with a lid. Cook rice till the grains are tender and all the water has been absorbed.
  • The rice grains should be cooked well and yet remain separate. They should not become soft or mushy.
  • While cooking in a pan, check in between and if needed stir gently. If you feel the water is less in the pan, then add the required amount of hot water.Cover with a lid again and let the rice grains cook till all the water is absorbed and the rice grains have softened and cooked perfectly.

Preparing Garnish

  • While the rice is cooking, heat oil in a small frying pan or skillet. Add the sliced onions. Stirring often sauté the onions until they become golden on a low to medium-low heat.
  • Add a pinch of salt so that the onions brown quickly.
  • Remove and drain the caramelized onions on kitchen paper so that the extra oil is soaked.
  • In the same pan, roast or toast the cashews till golden.
  • While serving, garnish the Biryani Rice with fried onions, cashews, coriander or mint leaves.
  • You can serve Biryani Rice with raita, any rich vegetarian curry or dal as well.

Nutrition

Calories: 402kcalCarbohydrates: 56gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gSodium: 14mgPotassium: 197mgFiber: 3gSugar: 1gCalcium: 55mgIron: 2mg
Keyword Biryani Rice
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