BIRYANI RICE (BASMATI RICE TEMPERED WITH AROMATIC SPICES)

Biryani Rice is a flavourful rice preparation to be relished with Mughlai or Punjabi gravies! It is made using Basmati rice and does not have any masala like a biryani, but does give a subtle flavour of whole spices used.

The preparation process for this rice is very simple and quick too! I generally make this rice for dinner or when having guests over, as an accompaniment to Murg Makhani (Butter chicken) or Paneer Makhani or Chole Masala or even Paav Bhaaji!

For more such delicious dishes, do take a look at the following recipes too…..

1. Maharashtrian Masaale Bhaat

2. Masoor Pulao

3. Chicken Dum Biryani

4. Veg Hyderabadi Paalak Soya Biryani

5. Vegetable Dum Biryani

Here’s the recipe for the flavourful Biryani Rice….

Prep Time : 15 min

Cooking Time : 30 min

Serves : 4

INGREDIENTS :

  • 3/4 cup Basmati Rice
  • 1 1/2 Onions…. Sliced
  • 1 1/2 cup Water…. For cooking the rice
  • 2 tsp Homemade Ghee
  • Salt to taste

For The Tempering :

  • 3 tbs Oil
  • 1/2 tsp Cumin Seeds
  • 3 Cloves
  • 3 Green Cardamoms
  • 1 Black Cardamom
  • 3 sticks Cinnamon (1″ each)
  • 3 Black Peppercorns
  • 1 Bay Leaf

METHOD :

  1. To begin making the Biryani Rice, first rinse the basmati rice in clean water and soak it in sufficient water for about half an hour.
  2. Slice the onions thinly and set aside till further use.
  3. Heat a pan and add the oil to it. When it heats up, add all the mentioned whole spices.
  4. As soon as they splutter, add the sliced onions and saute till transparent. Saute further till slightly browned if preferred.
  5. Drain the soaked basmati rice and add it to the sauteed onions. Mix lightly.
  6. Add salt to taste. Here, care should be taken that the taste should be slightly less salty as the rice is had with gravies or daals, which already have a perfect amount of salt!
  7. In the meantime boil the mentioned water for cooking the rice.
  8. Add this boiling hot water to the onion rice mixture. Bring it to a boil on high heat.
  9. As soon as the water evaporates a bit, reduce the heat and cook covered on low flame till done.
  10. Add the homemade ghee and stir slightly. Switch off the flame and keep covered for a further few minutes so that the rice fluffs up a bit more.
  11. Serve the aromatic Biryani Rice with some Punjabi or Mughlai gravies or just with some Nutri Daal Fry!
  12. Serve some cooling boondi raita or Paalak Raita alongside.
  13. Complete the meal with a dessert of warm Date And Walnut Whole Wheat Brownie topped with a scoop of vanilla ice cream!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ

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