Biryani Rice, also known as biryani chawal, is a light and fragrant rice dish made with basmati rice and whole spices. It is a mildly spiced, flavored rice served as an accompaniment rather than a complete biryani. This easy recipe pairs well with rich vegetarian curries, raita or dal.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 1 cup basmati rice (- 200 grams)
  • 1.5 to 1.75 cups water (or add as required)
  • 2 tablespoons oil ((any neutral flavored oil) or ghee (clarified butter))
  • 1 tej patta ((Indian bay leaf), medium-sized)
  • 3 to 4 cloves
  • 4 to 5 black peppercorns
  • 1 star anise ((small-sized) - optional)
  • 1 inch cinnamon
  • 3 to 4 green cardamoms
  • 2 to 3 single strands of mace
  • ½ teaspoon caraway seeds ((shahi jeera) - swap with cumin seeds instead)
  • 1 teaspoon ginger garlic paste (or 3 to 4 garlic cloves + 1 inch ginger - crushed to a paste in mortar-pestle)
  • 1 tablespoon chopped coriander leaves ((cilantro))
  • 1 tablespoon chopped mint leaves
  • 18 to 20 saffron strands
  • 5 to 6 drops lemon juice
  • salt (as required)
  • ⅓ cup thinly sliced onions (or 1 medium-sized onion)
  • 10 to 12 cashews
  • 1 tablespoon oil
  • 1 to 2 tablespoons chopped mint leaves (or chopped coriander leaves)

Method

Soaking rice

  1. Rinse the basmati rice for a couple of times in water.
  2. Soak the basmati rice in water for 20 to 30 minutes. Later drain the water and set the soaked rice grains aside.

Sautéing spices, herbs and rice

  1. Heat oil or ghee in a 3 litre pressure cooker.
  2. Add the caraway seeds along with the whole spices and sauté them till fragrant.
  3. Now add the ginger-garlic paste, chopped coriander and mint leaves.
  4. Sauté for a few seconds till the raw aroma of ginger-garlic goes away.
  5. Then add the soaked rice and saffron strands. Stir gently.
  6. Now add 1.5 to 1.75 cups water, 5 to 6 drops of lemon juice and salt. Mix well.

Cooking biryani rice

  1. Pressure cook for 1 to 2 whistles or for 6 to 7 minutes. If you have used a 2 litre pressure cooker, it will take more time to cook - about 8 to 10 minutes.
  2. Let the pressure fall naturally in the cooker and then only open the lid.
  3. If cooking in a pan, then cover the pan tightly with a lid. Cook rice till the grains are tender and all the water has been absorbed.
  4. The rice grains should be cooked well and yet remain separate. They should not become soft or mushy.
  5. While cooking in a pan, check in between and if needed stir gently. If you feel the water is less in the pan, then add the required amount of hot water.Cover with a lid again and let the rice grains cook till all the water is absorbed and the rice grains have softened and cooked perfectly.

Preparing garnish

  1. While the rice is cooking, heat oil in a small frying pan or skillet. Add the sliced onions. Stirring often sauté the onions until they become golden on a low to medium-low heat.
  2. Add a pinch of salt so that the onions brown quickly.
  3. Remove and drain the caramelized onions on kitchen paper so that the extra oil is soaked.
  4. In the same pan, roast or toast the cashews till golden.
  5. While serving, garnish the Biryani Rice with fried onions, cashews, coriander or mint leaves.
  6. You can serve Biryani Rice with raita, any rich vegetarian curry or dal as well.

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.