biryani rice recipe
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4.75 from 4 votes

biryani rice recipe

biryani rice is a light, aromatic rice dish. biryani rice is easy to prepare and goes very well with any rich vegetarian curry or dal.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: main course
Cuisine: north indian
Servings: 3 to 4
Author: Dassana Amit

Ingredients

for making biryani rice

  • 1 cup basmati rice or 200 grams basmati rice
  • 1.5 to 1.75 cups water
  • 2 tablespoon oil or ghee
  • 1 medium tej patta (indian bay leaf)
  • 3 to 4 cloves (lavang)
  • 4 to 5 whole black pepper (sabut kali mirch)
  • 1 small star anise (chakriphool)
  • 1 inch cinnamon (dalchini)
  • 3 to 4 green cardamoms (chotti elaichi)
  • 2 to 3 single strands of mace (javitri)
  • ½ teaspoon shahjeera (caraway seeds)
  • 1 teaspoon ginger garlic paste Or 3 to 4 garlic cloves + ½ inch ginger - crushed to a paste in mortar-pestle
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • 1 tablespoon mint leaves (pudina patta)
  • 18 to 20 saffron strands (kesar)
  • 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 (kaju)
  • ½ to 1 tablespoon oil
  • a few mint leaves or coriander leaves for garnish

Instructions

soaking rice

  • rinse the basmati rice for a couple of times in water.
  • soak the basmati rice in water for 30 minutes. 
  • later drain and keep aside.

making biryani rice

  • heat oil or ghee in a pressure cooker.
  • add the caraway seeds along with the whole spices and saute them till fragrant.
  • now add the ginger-garlic paste, chopped coriander and mint leaves.
  • saute till the raw aroma of ginger-garlic disappears.
  • then add the soaked rice and saffron strands. stir gently.
  • now add water, 5 to 6 drops of lemon juice and salt.
  • pressure cook for 1 to 2 whistles or for 6 to 7 minutes.
  • if cooking in a pan, then cover the pan tightly with a lid. let the cook rice 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.
  • cover and let the rice cook till done.

making garnish for biryani rice

  • whilst the rice is cooking, heat oil in a small pan.
  • add the sliced onions and fry till they become golden.
  • add a pinch of salt so that the onions brown quickly.
  • remove and drain them on paper tissues so that the extra oil is soaked.
  • in the same pan, roast the cashews till golden.
  • while being served, garnish the biryani rice with the fried onions, cashews, mint leaves.
  • you can serve biryani rice with with any rich vegetarian curry or dal.