Biryani Rice: A Step-by-Step Guide

wellhealthorganic.com Biryani Rice: Biryani Rice, also known as biryani chawal, presents itself as a delicately fragrant rice dish that perfectly complements any rich vegetarian curry, raita, or lentil dish (dal).

Biryani Rice

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Cuisine: North Indian
• Course: Main Course
• Diet: Gluten Free, Vegan, Vegetarian
• Difficulty Level: Moderate

Ingredients:

Main ingredients:

1. 1 cup basmati rice (200 grams)
2. 1.5 to 1.75 cups water (adjust as required)
3. 2 tablespoons oil (neutral flavored) or ghee (clarified butter)
4. 1 tej patta (Indian bay leaf), medium-sized
5. 3 to 4 cloves
6. 4 to 5 black peppercorns
7. 1 star anise (small-sized) – optional
8. 1-inch cinnamon stick
9. 3 to 4 green cardamoms
10. 2 to 3 strands of mace
11. ½ teaspoon caraway seeds
12. 1 teaspoon Ginger Garlic Paste or 3 to 4 garlic cloves + 1-inch ginger – crushed
13. 1 tablespoon chopped coriander leaves (cilantro)
14. 1 tablespoon chopped mint leaves
15. 18 to 20 saffron strands
16. 5 to 6 drops lemon juice
17. Salt to taste

For garnish:

1. ⅓ cup thinly sliced onions 
2. 10 to 12 cashews
3. 1 tablespoon oil
4. 1 to 2 tablespoons chopped mint leaves or coriander leaves

Also Read: Falooda

Instructions:

Soaking Rice:

1. Rinse the basmati rice thoroughly in water.
2. Soak the basmati rice in water for 20 to 30 minutes. Later, drain the water and set aside the soaked rice grains.

Sautéing Spices, Herbs, and Rice:

1. Heat oil or ghee in a 3-liter pressure cooker.
2. Add caraway seeds and whole spices, sauté until fragrant.
3. Incorporate ginger-garlic paste, chopped coriander, and mint leaves. Sauté until the raw aroma diminishes.
4. Add soaked rice and saffron strands. Stir gently.
5. Pour in 1.5 to 1.75 cups water, lemon juice, and salt. Mix well.

Cooking Biryani Rice:

1. Pressure cook for 1 to 2 whistles or 6 to 7 minutes. Adjust cooking time based on the size of your pressure cooker.
2. Allow the pressure to release naturally before opening the lid.
3. If cooking in a pan, cover tightly and cook until rice grains are tender and water is absorbed. Ensure grains remain separate.

Preparing Garnish:

1. While rice is cooking, heat oil in a frying pan. Sauté onions until golden, adding a pinch of salt for quicker browning.
2. Drain caramelized onions on kitchen paper.
3. In the same pan, roast cashews until golden.

Serving:

1. Garnish Biryani Rice with fried onions, cashews, and chopped mint or coriander leaves.
2. Serve with raita, vegetarian curry, or dal.

Notes:

Ingredient Notes and Swaps:

• Always use basmati rice for authentic flavor and texture. Aged basmati is preferable.
• Whole spices contribute to the dish's aroma, but you can adjust based on availability.
• Ghee adds richness, but oil works as a vegetarian substitute.
• Experiment with different nuts or omit them entirely.
• Saffron adds color and aroma; turmeric or rose water can be substitutes.

Also Read: Garlic Bread

Cooking Notes:

• Adjust water quantity based on rice variety and age.
• Soaking rice reduces cooking time and ensures fluffier grains.
• Rinse rice thoroughly to prevent stickiness.
• For Instant Pot method, adjust pressure cooking time accordingly.
• When cooking in a pan, monitor water level and adjust as needed.