biryani rice or biryani chawal, how to make biryani rice recipe


biryani rice recipe

biryani rice or biryani chawal recipe with step by step photos – i remember biryani rice often being ordered by my parents when we would go out for dinners or parcel the food for home.

it was one rice dish that was always ordered. my parents would have the rice with some chicken curry and i would have the rice with palak paneer or dal makhani. strange but a fact. this was always my favorite combination squeezed with some lemon juice on top.

so much so, that my dad would get palak paneer or dal makhani and biryani rice especially for me, when he would get food from out. after having biryani rice in various places, i have come to a really good version of making this rice dish at home.

there are many variations of this recipe. in the south they make a similar dish which goes by the name khuska/kuska rice. the vegetarian version is made with coconut milk or yogurt.  i still have to try this one. i am sure this one would also taste good.

biryani rice is basically spiced rice. the rice is cooked with spices. so what is the difference between jeera rice and biryani rice. in jeera rice, the rice has flavors of cumin along with other spices. whereas in biryani rice, the rice is just cooked with spices & herbs.

to add some texture and flavor to the rice, i have also garnished with fried onions and cashews. and yes these two do add a lot to this recipe of biryani rice.

for some color and aroma, i have used saffron. however if you are comfortable with artificial coloring, then you can use yellow or orange color. but my suggestion would be to go for natural based coloring ingredients.

this biryani rice, is best served with any rich curry like paneer butter masala, shahi paneer, malai kofta, baingan masala, bagara baingan. also goes well with dal tadka or dal fry.

along with biryani rice serve some boondi raita or onion-tomato raita or a kuchumber and you have meal fit for a king. remember to have some nice indian dessert towards the end of the meal like kulfi or falooda or gulab jamun.

if you are looking for more rice recipes then do check bisi bele bath, masala bhaat, masala rice, veg biryani and veg pulao.

biryani chawal or biryani rice recipe below:

4.7 from 3 reviews
biryani rice recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
biryani rice - light, aromatic rice dish. easy to prepare and goes very well with any rich vegetarian curry or dal.
AUTHOR:
RECIPE TYPE: main
CUISINE: north indian
SERVES: 3 to 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the rice
  • 1 cup basmati rice, 200 grams
  • 1.5 to 1.75 cups water
  • 2 tbsp oil or ghee
  • 1 medium tej patta
  • 3 to 4 cloves
  • 4 to 5 black pepper
  • 1 small star anise
  • 1 inch cinnamon
  • 3 to 4 green cardamoms
  • 2 to 3 single strands of mace
  • ½ tsp shahjeera/caraway seeds
  • 1 tsp ginger garlic paste or 3 to 4 garlic cloves + ½ inch ginger, crushed to a paste in mortar-pestle
  • 1 tbsp chopped coriander leaves
  • 1 tbsp mint leaves
  • 18 to 20 saffron strands
  • 5 to 6 drops of lemon juice
  • salt as required
for garnish:
  • 1 medium onion, thinly sliced or ⅓ cup thinly sliced onions
  • 10 to 12 cashews
  • ½ to 1 tbsp oil
  • a few mint or coriander leaves for garnish
INSTRUCTIONS
  1. rinse the basmati rice for a couple of times in water.
  2. soak the basmati rice in water for 30 minutes. later drain and keep aside.
  3. heat oil or ghee in a pan.
preparing the rice:
  1. in a pressure cooker, add the caraway seeds along with the whole spices and saute them till fragrant.
  2. now add the ginger-garlic paste, chopped coriander and mint leaves.
  3. saute till the raw aroma of ginger-garlic disappears.
  4. then add the rice and saffron strands. stir gently.
  5. now add water, 5 to 6 drops of lemon juice and salt.
  6. pressure cook for 1 to 2 whistles of for 6 to 7 minutes.
  7. if cooking in a pan, then cover the pan tightly with a lid. let the cook rice till its just done.
  8. 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 but don't stir as this will break the rice grains.
  9. if you feel the water is less, then just add the required amount of hot water.
  10. cover and let the rice cook till done.
preparing the garnish:
  1. whilst the rice is cooking, heat oil in a small pan.
  2. add the sliced onions and fry till they become golden.
  3. add a pinch of salt so that the onions brown quickly.
  4. remove and drain them on paper tissues so that the extra oil is soaked.
  5. in the same pan, roast the cashews till golden.
  6. while being served, garnish the biryani rice with the fried onions, cashews, mint leaves.

step by step biryani rice recipe:

1. rinse 1 cup basmati rice for a couple of times in water, till the water runs clear of starch. soak the basmati rice in water for 30 minutes. later drain and keep aside.

rice for biryani rice recipe

2. heat 2 tbsp oil or ghee in a pressure cooker or a thick bottomed pan. add ½ tsp caraway seeds along with the whole spices – 1 tej patta, 3 to 4 cloves, 4 to 5 black pepper, 1 small star anise, 1 inch cinnamon, 3 to 4 green cardamoms and 2 to 3 single strands of mace. saute them till fragrant.

making biryani rice recipe

3. now add the 1 tsp ginger-garlic paste, 1 tbsp chopped coriander and 1 tbsp chopped mint leaves.

ginger for biryani rice recipe

4. stir and saute till the raw aroma of ginger-garlic disappears.

making biryani rice recipe

5. add the soaked rice grains and 18 to 20 saffron strands.

rice for biryani rice recipe

6. stir gently and saute for a minute.

making biryani rice recipe

7. add 1.5 to 1.75 cups of water. depending on the quality of rice, you can add less or more water.

making biryani rice recipe

8. stir well.

making biryani rice recipe

9. season with salt.

salt for biryani rice recipe

10. squeeze 5 to 6 drops of lemon juice. stir.

adding lemon juice

11. cover the pressure cooker tightly with its lid and pressure cook on medium to high flame for 1 to 2 whistles or for 6 to 7 minutes. depending on the size of the cooker, the time will vary. so for a 2 litre cooker, it takes about 8 to 10 minutes and for a 3 litre cooker, it takes about 6 to 7 minutes.

for cooking in a pan – if cooking in a pan, then cover the pan tightly with a lid. let the rice cook till its just done. 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 but don’t stir as this will break the rice grains. if you feel the water is less, then just add the required amount of hot water.

pressure cooking rice for biryani

12. when the pressure settles down on its own, open the lid and gently fluff the rice.

biryani rice recipe

13. meanwhile while the rice is pressure cooking, prepare the garnish and its totally optional. heat ½ tbsp oil in a small frying pan and add ⅓ cup thinly sliced onions.

onions for biryani rice recipe

14. stir well and saute on a low to medium flame stirring often. add a pinch of salt so that the onions brown quickly.

onions for biryani rice recipe

15. saute till the onions turn golden.

onions for biryani rice recipe

16. remove and drain them on kitchen paper tissues so that the extra oil is soaked.

onions for biryani rice recipe

17. in the same pan, add 10 to 12 cashews.

cashews for biryani rice recipe

18. saute the cashews till golden.

cashews for biryani rice recipe

19. remove the golden cashews and place on kitchen paper tissues.

cashews for biryani rice recipe

20. while being served, garnish the biryani rice with the fried onions, cashews and chopped mint leaves or coriander leaves.

biryani rice biryani chawal

 





{ 32 Responses }

  1. says

    this looks so yummy Dassana,
    how do you manage to cook the rice so perfect with the grains not too sticky and separated? is there a post on rice? :)

    • says

      thanks mansi. i am cooking rice for many years now. so enough experience of cooking rice. i don’t have a post but planning to post ‘how to make rice soon’.

  2. Kelly says

    Your recipe looks delicious. I am new to Indian cooking so I have a question about the spices that you saute before putting the rice in the pot….Do you leave the whole cloves and 1″ cinnamon in the rice? Do you just warn people to pick around them because it seems like these could be very hard and disturbing to crunch down on? Or do you try to remove them before serving?Just wondering.

    • says

      thanks kelly. i do keep the spices. generally when we have food, we remove the whole spices while eating. indians, know about the whole spices being added in recipes like biryani or a rich curry and they don’t need to be warned :-) but if you want, you can remove the whole spices while layering the rice as well as the vegetable gravy. you can remove them while serving.

  3. Snehal says

    Hi Dassana, i love all the recipies which i have tried from your posts….never ever have they dissappointed me!! Now whnevr i want to try sumthng, i come to ur posts rightaway!! Thanks a tonne , Dassana!! God bless you!

  4. Bhavana says

    I made it today, it z tasting really good, I did not add curd to it, I feel curd may dull the taste of spices. It z the first time I made biryani @ home. Just loved it!!, I have even tried some other receipes of you, they are also very good, thank you

  5. Praveen says

    Thanks dasana, now I’m out of here but will come back whenever I feel hungry.
    Really awesome website keep up the good work.

  6. Praveen says

    Wow your blog is even better than Facebook. I spent couple of hours reading comments and was unable to move on to any other website. I’m stuck in your blog. Please help me to move on to Facebook , my friends are waiting for me….
    Please help me to get out of your site…..

  7. says

    I love the combination of Biryani with Paneer too.I make Ghee rice in a similar manner,perfect Sunday meal!