Biryani Rice
Biryani rice is a flavorful and aromatic rice dish made with basmati rice, spices, and meat or vegetables.
Ingredients - Serves 6
- Fried onions - For garnish
- Fresh cilantro - For garnish
- Ghee (clarified butter) - 3 tablespoons
- Salt - To taste
- Bay leaf - 1
- Cloves - 4
- Cardamom pods - 4
- Cinnamon stick - 1
- Cumin seeds - 1 teaspoon
- Red chili powder - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Biryani masala powder - 2 tablespoons
- Yogurt - 1/2 cup
- Ginger-garlic paste - 2 tablespoons
- Tomato - 2 medium, chopped
- Onion - 2 large, thinly sliced
- Chicken (or meat/vegetables of your choice) - 500 grams, cut into pieces
- Basmati rice - 2 cups
Let's Get Started
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Heat ghee in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
- Add the sliced onions and cook until golden brown.
- Add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the chopped tomatoes and cook until they turn soft.
- Add the chicken (or meat/vegetables) and cook until it is browned.
- Add the biryani masala powder, turmeric powder, red chili powder, and salt. Mix well to coat the chicken (or meat/vegetables) with the spices.
- Add the soaked and drained basmati rice to the pot. Stir gently to combine with the chicken (or meat/vegetables) and spices.
- Add enough water to cover the rice by about an inch. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
- Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork.
- Garnish with fresh cilantro and fried onions before serving.
- Serve hot and enjoy!
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 12g
- Carbs: 60g
- Protein: 10g
- Sodium: 800mg
- Sugar: 2g