Biryani rice recipe

Biryani rice recipe or biryani chawal – a mild flavored, aromatic rice dish usually served at Indian restaurants.

Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

Procedure of making it is somewhat similar to my jeera rice recipe. Only difference is that Jeera rice has more flavor of Cumin seed in it. While Biryani rice has balanced flavor of whole spices in it with garnish or fried onions.

I have seen at some places that they add saffron in it. I have not added here. But if you want to then mix pinch of crushed saffron in tablespoon of warm milk and add it when you add water.

Addition of fried onions and nuts takes the whole dish to the new level. So please do not skip this.

Check out other rice dishes
Methi rice  //  Peas pulao  //  Corn pulao  //   Carrot rice


How to make biryani rice recipe (Step by Step Photos):


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1) Wash the rice under running cold water till water runs clear. Soak into enough warm water for at least 20 minutes.

2) Drain water and keep into colander to dry out for about 15 minutes.
Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

3) Heat the oil or ghee in a pan on medium heat. One hot add whole spices (cardamom, cinnamon, cloves, peppercorns, bay leaf) and fry till you get nice aroma of them.

4) Then add cumin seeds and let them sizzle.
Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

5) Add chopped onions, green chilies and salt.

6) Fry till onions get translucent.
Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

7) Add soaked, drained rice and cook for a minute.

8) Add water and let it come to a boil.
Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

9) Once starts boiling cover the pan and LOWER the heat to lowest possible. Cook for 17-18 minutes without opening the lid.

10) After 17 minutes turn the heat off, still do not open the lid. keep it covered and rest for at least 10 minutes. Let the rice grains firm up.
Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

11) While rice is resting, heat the 2 teaspoons of oil in a small pan. First fry cashews and almonds till light brown, remove it to a bowl.

12) Then in the remaining oil fry sliced onions till it becomes brown.
Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

13) Now open the cover, fluff up with fork.

14) Garnish with nuts and fried onions.
Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

Serving suggestion: serve with any shorba gravy, salan recipes or dal like dal tadka, dal fry or dal makhani. It can be served with any gravy dish like paneer butter masala, palak paneer, mushroom masala.

Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice

Biryani Rice Recipe | Biryani Chawal |Restaurant style Biryani Rice
5 from 1 vote
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biryani rice recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 2 Servings
Author Kanan

Ingredients (1 cup = 240 ml)

For biryani rice recipe:

  • 1 cup Long grain rice or basmati rice
  • 2 tablespoons Oil or Ghee
  • 4 Green cardamoms
  • 1 inch Cinnamon stick
  • 3 Cloves
  • 4-5 Black peppercorns
  • 1 Bay leaf
  • ½ teaspoon Cumin seeds
  • ½ cup Onion finely chopped
  • 2 Green chilies slit
  • Salt to taste
  • 2 cups Water

For fried onions:

  • 2 teaspoons Oil
  • ½ cup Onion sliced
  • 5-6 Cashew nuts halved
  • 4-5 Almonds

Instructions

Preparation:

  1. Wash the rice under running cold water till water runs clear.
  2. Soak into enough warm water for at least 20 minutes.
  3. Drain water and keep into colander to dry out for about 15 minutes.

Making biryani rice recipe:

  1. Heat the oil or ghee in a pan on medium heat. One hot add whole spices and fry till you get nice aroma of them.
  2. Then add cumin seeds and let them sizzle.
  3. Add chopped onions, green chilies and salt.
  4. Fry till onions get translucent.
  5. Add soaked, drained rice and cook for a minute.
  6. Add water and let it come to a boil.
  7. Once starts boiling cover the pan and lower the heat to lowest possible. Cook for 17-18 minutes without opening the lid.
  8. After 17 minutes turn the heat off, still do not open the lid, keep it covered and rest for at least 10 minutes.

Making fried onion:

  1. heat the 2 teaspoons of oil in a small pan.
  2. First fry cashews and almonds till light brown, remove it to a bowl.
  3. Then fry sliced onions till it becomes brown.
  4. Now open the cover for rice, fluff up with fork.
  5. Garnish with nuts and fried onions.

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8 Comments

  1. Patrick Reynolds
  2. Sujana Londhe