Biryani Rice
Infused with the enchanting aromas of saffron, whole spices, and fresh mint, Biryani Rice is a fragrant and flavorful dish that’s both versatile and easy to prepare. This one-pot vegetarian recipe highlights the long, fluffy grains of basmati rice, generously seasoned with a symphony of spices including cinnamon, cardamom, and cloves. Golden, crispy onions add a delightful crunch, while a hint of lemon juice provides a refreshing tang. Perfectly complemented by the vibrant colors of saffron and fresh herbs, this recipe is an excellent standalone meal or a stunning accompaniment to curries or raita. Whether you’re hosting a dinner party or simply craving comfort food, this aromatic Biryani Rice will take your taste buds on a culinary journey.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2 tablespoons Vegetable oil
- 1 large, thinly sliced Onion
- 4 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 1 piece Cinnamon stick
- 1 piece Bay leaf
- 4 pods Green cardamom pods
- 4 pieces Cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 2 teaspoons Salt
- 0.5 cup, chopped Fresh coriander leaves
- 0.5 cup, chopped Fresh mint leaves
- 2 tablespoons Lemon juice
- 0.5 teaspoon, soaked in 2 tablespoons of warm milk Saffron strands
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain completely.
Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until golden brown and crispy, stirring occasionally. Remove half of the onions for garnishing and set aside.
In the same pot with the remaining onions, add minced garlic and ginger. Sauté for 2-3 minutes until fragrant.
Add the cinnamon stick, bay leaf, cardamom pods, cloves, and cumin seeds. Sauté for another 1-2 minutes until the spices release their aroma.
Add the drained rice to the pot and mix gently to coat the rice with the spices and oil. Sauté for 2 minutes.
Pour in the water, stir in turmeric powder and salt, and bring to a boil over high heat.
Once boiling, reduce the heat to a low simmer, cover the pot with a tight-fitting lid and cook for 15 minutes without lifting the lid.
Turn off the heat and let the rice sit, covered, for an additional 10 minutes to finish steaming.
Fluff the rice gently with a fork, then fold in the chopped coriander leaves, mint leaves, and lemon juice.
Drizzle the saffron milk over the rice for a burst of color and aroma. Gently mix the rice once more.
Garnish with the reserved crispy onions before serving.
Serve hot as a main course or side dish with your choice of curry or raita.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 18.4 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2286 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
