Classic Biryani Rice
Transform your dinner table with the fragrant allure of Classic Biryani Rice, a timeless South Asian dish celebrated for its vibrant flavors and aromatic spices. This recipe combines perfectly cooked basmati rice with sautéed onions, garlic, and ginger, beautifully infused with whole spices like cardamom, cinnamon, and cloves. A touch of turmeric gives the rice its signature golden hue, while optional saffron milk elevates the dish with luxurious color and aroma. Garnished with fresh coriander and mint leaves, this one-pot wonder is perfect as a flavorful side dish or a versatile base for curries, kebabs, or cooling yogurt-based raita. Easy to make and irresistibly delicious, this biryani rice is destined to become a staple at your dining table.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 2 tablespoons Ghee or butter
- 1 large Onion, thinly sliced
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 Bay leaf
- 1 Cinnamon stick
- 4 Cardamom pods
- 5 Cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 0.25 teaspoon Saffron strands (optional)
- 2 tablespoons Warm milk (for saffron)
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
Instructions
Thoroughly rinse the basmati rice under cold water until the water runs clear to remove excess starch.
Soak the rinsed rice in water for 20 minutes. Drain and set aside.
If using, soak the saffron strands in warm milk and set aside.
In a large pot, heat ghee or butter over medium heat.
Add the sliced onion and sauté until golden brown and caramelized, about 5-7 minutes.
Add the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.
Add the bay leaf, cinnamon stick, cardamom pods, cloves, and cumin seeds. Stir for about 30 seconds to release the spices' aroma.
Add the drained rice to the pot, stirring gently to coat each grain with the ghee and spices, cooking for about 2 minutes.
Add water, salt, and turmeric powder to the pot, mixing well.
Bring the mixture to a boil, then reduce the heat to low, covering the pot with a tight-fitting lid.
Allow the rice to simmer for 18 minutes without lifting the lid or stirring.
Turn off the heat and let the rice sit undisturbed for another 5 minutes to finish cooking with residual steam.
If using, drizzle the saffron milk over the rice.
Fluff the rice gently with a fork.
Garnish with chopped fresh coriander and mint leaves before serving.
Serve the biryani rice hot as a side dish or with your choice of curry or raita.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 201 mg | 4% | |
*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.
