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16 Comments

  1. thanks dassana for yet another tasty biryani recipe using seeramba rice.added peas,potatoes & brinjals & pressure cooked it.loved this flavourful spiced biryani.5 stars

  2. Perfect for dinner. I used potato instead of mushrooms but turned out very tasty. Thanks for sharing.5 stars

  3. Hello Dassana di…I want to prepare this biryani for 15 persons…can u telHello Dassana di…I want to prepare this biryani for 15 persons…can u tell me the proportions of ingredients? ? Plzzz

    1. samreen, just increase the recipe 5 times proportionately. also here you can add less turmeric powder, red chilli powder and coriander powder. basically add the spices powders so that there is balance in the dish.

  4. Hi Dassana di…today I tried dis biryani…instead of mushrooms I used green peas nd potatos…nd 1more change I made…I cooked it in pressure cooker on whistles. …nd it turned out really tasty…
    Everyone in my house..my mom dad liked it a lot…its aroma was in the whole house?
    Thnxx for delicious recepie…keep posting?

    1. samreen, feels good to read your comment. nice to know that your mom and dad liked the biryani. yes it is aromatic and tastes good too. in fact any mix veggies can be added and peas & potatoes are a nice addition.

  5. Thank you for the new recipe. I would like to know if I can use Indrayni rice for this recipe.Also, if u could help out in knowing the types of rice which is only meant for biryanis. I find it tough to try out new options when it comes to rice selections. Coz, as per my experience, some rice consume less water, some more, some get very soggy, some get half cooked. And this has been happening even after using a traditional method of cooking rice I.e Using proportionate water and rice in d pressure cooker. I realise the method of cooking is different for every rice type. N my realisation happens afte a month of using the rice type (lol). It becomes really hard, especially when I travel from state to another, while adapting the rice typetype available there, becomes a challenge.

    1. welcome manasi. you can use indryani rice. for biryanis, in the north mostly basmati rice is used. in the lucknowi biryani tradition both sella basmati rice (parboiled basmati rice) and regular basmati rice are used. basmati rice has to be aged. if its aged, it yields a better texture after cooking. there are many varieties of basmati rice. usually i buy organic basmati rice or india gate classic basmati rice or dehradun basmati rice.

      in the south, especially in tamil nadu seeraga samba rice is used. these are medium grained rice and have an aroma similar to cumin seeds. in maharashtra, there is a variety of rice called ambe mohur (mango blossom rice) which is used to prepare variety of rice dishes. ambe mohur has a fragrance similar to the mango blossoms. there are some indigenous rice varieties found in UP and bihar too, but i have never got a chance to explore them. in bengal, they use govindbhog rice for preparing various rice dishes.

      you need to try cooking rice a couple of times and then you will now how much water and time does the rice take to cook. in fact basmati rice according to me is the fastest to cook. other varieties of rice like sona masuri etc take more time. also if the rice is hand pounded or brown rice or parboiled, then it takes more time to cook.

      1. Wow Mam. Thank you so much for doing all the research for me. This is going to be very helpful. I just took a snapshot of it for my further reference. This shows you’re indeed a good cook, who’s aware of the taste and preferences of people all around India. Thanks again.

        1. thank you manasi. i have not done any research. this is all from my cooking experience. since i have lived in different indian cities, i have some idea of the types of rice. in fact i missed telling you about the matta rice or the kerala red rice and also the goan red rice and not to forget the varieties of south indian parboiled rice. you should try this too. they have a different texture and taste as compared to the normal white rice.