Biranji Anna is a very unique Basmati flavored rice prepared with butter, garlic and a few spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, North Karnataka

Ingredients

  • 1 cup basmati rice
  • 2-3 tablespoons butter
  • 1 stalk curry leaves
  • 6-8 large garlic cloves ((about 1/4 cup))
  • 3 green chilies (finely chopped)
  • 1 teaspoon ginger (grated)
  • 10 cashewnuts
  • 1.5 cups water
  • salt (to taste)
  • 2 tablespoons coriander leaves
  • 1/4 cup grated dry coconut ((optional but recommended))

TO GRIND:

  • 1 inch cinnamon
  • 3-4 cloves
  • 2-3 cardamoms

Method

  1. Firstly, rinse and soak the basmati rice in water for at least 15 minutes.
  2. Blend the cinnamon, cardamom, and clove to a fine powder. Keep aside.

Instant Pot Method:

  1. Press SAUTE mode on Instant Pot. Add butter, and once it has melted, add garlic cloves, cashews, curry leaves, grated ginger, and green chilies. Saute for a minute or until the cashews turn golden brown.
  2. Then add the powdered cinnamon, cardamom, and clove (about one teaspoon) and saute for 15 seconds.
  3. Add basmati rice, salt, and water and give a stir. Adjust salt at this stage.
  4. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
  5. Once the pot beeps, Wait for natural pressure release (NPR).
  6. Lastly, remove the lid from you, add coriander leaves, and grated dry coconut. Mix well.
  7. Biranji Anna is ready. Serve hot with Badanekayi yennegayi.

Stovetop Pressure Cooker:

  1. Heat butter in a pressure cooker on medium heat and once it has melted add garlic cloves, cashews, curry leaves, grated ginger, and green chilies. Saute for a minute or until garlic turns to light brown.
  2. Then add the powdered cinnamon, cardamom and clove (about 1 teaspoon).
  3. Add basmati rice, salt, and water and give a stir. Adjust salt at this stage.
  4. Close the lid of the cooker, Pressure cook it for 2 whistles on medium heat
  5. When it is cooled, add coriander leaves and grated dry coconut. Mix well.
  6. Biranji Anna is ready, Serve hot with Badanekayi yennegayi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.