Biryani Rice (or biryani chawal) isa native of North India and is a mildly flavored rice dish with the aroma that could send your tummy craving and begging for it. It is best served with rich or spicy curry as viand. After cooking, you can store biryani rice in an airtight container and refrigerate. Shelf life can be up to four or five days.
Biryani Rice Recipe
Biryani Rice or Biryani Chawal
- 1 cup basmati rice or long grain rice
- 2 cups water
- 4 green cardamom
- 1- inch piece of cinnamon stick
- 3 cloves
- 4-5 black peppercorns
- ½ tsp. cumin seeds
- ½ cup onion finely chopped
- 2 slits of green chilies
- 1 bay leaf
- 2 tbsp. ghee or oil
- 5-6 cashew nuts cut into half
- 2 tsp. oil
- 3-4 almonds sliced
- ½ cup onion
- Wash the long grain rice under running water and soak into warm water for about 20 minutes.
- Drain the water using colander and let the rice dry out for 15 minutes.
- Put pan over a medium flame and pour oil or ghee into it. When the oil is hot enough, put whole spices and fry them until you can smell their aroma.
- Add the cumin seeds with the spices and let them sizzle.
- Proceed into adding the onions, chillies and season with salt. Fry the onions until they get the translucent coloring.
- Add the rice and sauté the mixture for about 1-2 minutes, and then add water. Let the rice come into a boil.
- When the rice boils, cover pan with lid and lower the heat to the lowest possible flame your stove can come up with.
- Cook the rice for the next 18 minutes without uncovering the pan.
- After 18 minutes, turn off the heat but do not open yet the lit. Keep it like this for another 10 minutes for this enables the rice grains to gain firmness.
- While you are letting the rice rest, heat the pan and add 2 tsp. of oil. Fry the almonds and cashews until they have the light brown coloring. Remove them from the pan and transfer into a bowl.
- Next, fry the onions till they attain are browned and season with salt.
- Open the lid of the pan with rice and ruffle the rice.
- You can transfer the rice in a dish or any container before garnishing it with the nuts and fried onions.
- How to Prepare Biryani Rice
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips for making Biryani Rice
You have probably tried to make Biryani Rice at home, but haven’t quite succeeded. It doesn’t matter what your recipe calls for, you can always improve it with a few tweaks. For starters, you can use less water for the rice to cook. If the water is too salty, the rice will be mushy. It may also break while steaming, so make sure to use plenty of salt.
You can also try using your favorite kind of rice. You can use fragrant, small-grained basmati rice. Just make sure not to over-marinate it, as too much will cause the rice to become soggy. You can also try adding toasted cashews or golden raisins, and of course, some fresh coriander. Almost any type of meat will do. If you’re using chicken, don’t skip the bones. Just cut the breasts in half and remove the skin. Then, add the chopped chicken and the fried onion and cashews.
You can start cooking the rice by marinating the chicken in the marinade for about two days. You can also freeze it for up to 48 hours. Alternatively, you can prepare the onions and saffron water beforehand. Then, assemble the layers and cook them according to the recipe. If you have leftover rice, simply double or triple the amount. It’s a delicious dish that everyone will love! Just remember that you can always double or triple the amount of chicken you use, so don’t be afraid to experiment!
After marinating the chicken, prepare the rice. First, you need to par boil the rice. You should use plenty of water to cook the biryani. You can also drench the rice with the excess water. To ensure a good outcome, you should use a wide cooking pot. This will make the dish more tasty and moist. If you have leftovers, simply double or triple the amount of rice. That’s all there is to it.
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