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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
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
3
Servings
Calories
408
kcal
Author
Kanan
Ingredients
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
Red onion
finely chopped
▢
2
Green chilies
slit
▢
Salt to taste
▢
2
cups
Water
For fried onions:
▢
2
teaspoons
Oil
▢
½
cup
Red onion
sliced
▢
5-6
Cashew nuts
halved
▢
4-5
Almonds
Instructions
Preparation:
Wash the rice under running cold water till water runs clear.
Soak into enough warm water for at least 20 minutes.
Drain water and keep into colander to dry out for about 15 minutes.
Making biryani rice recipe:
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.
Then add cumin seeds and let them sizzle.
Add chopped onions, green chilies and salt.
Fry till onions get translucent.
Add soaked, drained rice and cook for a minute.
Add water and let it come to a boil.
Once starts boiling cover the pan and lower the heat to lowest possible. Cook for 17-18 minutes without opening the lid.
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:
heat the 2 teaspoons of oil in a small pan.
First fry cashews and almonds till light brown, remove it to a bowl.
Then fry sliced onions till it becomes brown.
Now open the cover for rice, fluff up with fork.
Garnish with nuts and fried onions.
Nutrition
Calories:
408
kcal
|
Carbohydrates:
55.7
g
|
Protein:
6.2
g
|
Fat:
17.8
g
|
Saturated Fat:
2.5
g
|
Cholesterol:
0
mg
|
Sodium:
399
mg
|
Potassium:
191
mg
|
Fiber:
2.2
g
|
Sugar:
2.3
g
*Nutrition information is a rough estimate for 1 serving
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