Biryani Rice or Biryani Chawal
Whether you choose to make Biryani rice at home or at a restaurant, the recipe is simple and delicious. As long as you follow the instructions, the recipe is easy to make.
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Servings: 2 servings
Calories: 145.5kcal
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Equipment
Ingredients
- 1 cup basmati rice or long grain rice
- 2 cups water
- 4 green cardamom
- 1- inch piece cinnamon stick
- 3 cloves
- 4-5 black peppercorns
- ½ tsp. cumin seeds
- ½ cup onion finely chopped
- 2 slits green chilies
- 1 bay leaf
- 2 tbsp. ghee or oil
- Salt
For garnish
- 5-6 cashew nuts cut into half
- 2 tsp. oil
- 3-4 almonds sliced
- ½ cup onion
Instructions
- 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
Video
Notes
You can use either white or brown rice. If you want, you can double the quantity of each and double it for extra leftovers. Just remember to cook the rice in two separate batches. Then, add the chicken and serve it with the rice.
Nutrition
Serving: 1serving | Calories: 145.5kcal | Carbohydrates: 24.7g | Protein: 3.1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Trans Fat: 2.7g | Sodium: 106.1mg | Sugar: 0.1g
© Food And Meal
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.