30 Jun Biryani Rice Recipe/ Plain Biryani Rice
Biryani Rice is a simple Rice dish that is fragnant with the spices that goes into the making of a Biryani. In other words, it is a plate of Biryani, yet its not.Just a rice dish that which borrows some flavors and ingredients from its original recipe.While Biryani is one of the most loved rice dishes across the Indian subcontinent, its neighboring countries and the Middle East yet it’s unimaginable to think of the rice minus the main element of the mutton /chicken or veggies in a plate of Biryani.For a non vegetarian like me and many others, biryani connotes to a aroma filled, hugely flavored rice dish mixed with chicken/mutton /veggies fragrant with the aroma of the whole spices, rose water and saffron. A quintessential dish
And to imagine it without the meat? A biryani without chicken? Yes so to say, a biryani flavored rice with spices minus the chicken. When you want to avoid that all so elaborate process of cooking up a full fledged biryani ,Biryani rice works like magic .Team it up with a chicken/mutton curry and you have nothing less then a plate full of the most likable rice dish that exists today across the length and breadth of this country
Like the innumerable rice dishes that this country speaks of and of course with the versatility of the rice and its preparation styles across India ,Asia and middle Eastern countries its really fascinating to see a plethora of unique rice dishes that can go as an one pot meal.Today”s Biryani Rice is actually a dish flavored with biryani spices to lend that feeling of the rice that goes into the making of a biryani.In short a rice dish made with the flavor of whole spices and herbs dominated by the aroma of saffron and rosewater that resembles the taste of an authentic biryani. A biryani flavored rice minus the laborious task involved in making the actual biryani
Beautifully flavored ;it can be relished with any of your favorite curries .In fact I even like it as a whole dish by adding a few veggies . I would say its more of a mix of pulao and biryani.. A fusion really, coz it not made in the style of the biryani in an pot,nor layered and left for dum cooking , but cooked in the pressure cooker .Additionally it’s flavored with all the spices that goes into a biryani. So hugely its a pulao that tastes like the erstwhile authentic biryani..Isnt it fantastic? In short its just a gimmick that goes into creating one of the most easiest yet awesome rice or biryani rice by just borrowing some flavor and spices from the authenic Biryani
And the secret tip that i strongly hold on to are just four things can go into making your rice taste like biryani.Saffron, rosewater, herbs and the perfect blend of whole spices(shahi jeera and mace are extremely important) .That’s it, the amalgamation of these ingredients will make your resultant dish taste like biryani no matter what additional spices you plan to put.
- Basmati Rice- 1 Cup
- Oil/Ghee- 2 tbsp
- water- 2 cups
- Black cardamon-2
- Cinamon-2 large sticks
- Clove-6 to 7
- Mace- 1 small
- Nutmeg powder- little
- Bay leaves-2 to 3
- Black pepper- 1 tsp
- fried Cashews(optional)-can be used for garnishing
- cumin seeds-1/4th tsp
- Black cumin seeds(shahi Jeera)-1/2 tsp
- saffron mixed in little milk- few strands
- ginger garlic paste- 1.5 tsp
- rose water-few drops
- onions- 2 to 3 large
- roasted cumin seeds powder- 1 tsp
- coriander powder- 1 tsp(optional)
- readymade garam masala powder (optional)- 1 tsp
- Rinse the rice in water and soak for 30 mins
- Drain and keep aside
- In a pressure Cooker, add oil/ghee.
- Fry the chopped onions until golden under low flame and keep them aside in two parts.
- Keep one part soaked in a few drops of rosewater.
- The other part will be used during the cooking process
- In the same oil add bay leaves, cardamon, cumin and black cumin seeds, Cinnamon,black pepper mace and fry.
- Add ginger garlic paste ,stir till the raw smell disappears and add half of the fried onions(that was kept aside without the rosewater) .
- At this stage you can also add 1 tablespoon of curd which I didnt.
- Add the saffron, drained rice and stir. Add the coriander and mint leaves.
- Fry and add nutmeg powder
- Now add 2 cups of water, rosewater, salt ,stir and close the lid
- Cook as per you cook pulao.
- Put under high flame , wait for one whistle, then lower the flame and let it cook for five minutes
- If you are cooking on a open pan, cover and let the rice cook until done
- Open and add the rest of the fried onions that was kept aside soaked in rosewater.
- Sprinkle the roasted cumin seeds powder.
- You can garnish with additional mint and coriander leaves while being served
Intoxicationaly captivating, the aroma ,fragrant with whole spices spreads and dissipates around even while it is getting cooked. To make it largely authentic, ready made biryani masala or the ingredients of whole spices roasted and blended is the best option. I wanted mine a little simpler hence left it with just the whole spices and let the rosewater and saffron dominate the flavor. The mint and coriander leaves seals it as a perfect biryani rice, not to forget the fried onions that is used for garnishing.while the undertone of the whole spices lingers throughout
Really, its unique in a way that you wouldnt know whether its a pulao or a biryani. And to relish it with a perfect chicken curry or perhaps a paneer(for vegetarians) will give you the feel of a luxurious gourmet meal. To make it perfect, whatever curry you choose to have, ensure that it compliments the rice.Any curry would taste great but a curry which has an undertone of the biryani specific spices would compliment the rice perfectly..You wouldn’t then feel the pain of the missing chicken/meat/veggies in your biryani rice.
The trick to do this is make a marination of curd, cumin- coriander powder, red chilly powder,ginger garlic paste,whole spices ,garam masala powder, fried onions paste and chopped fried onions, mint and coriander leaves, green chillis and marinate the meat/paneer.
Fry them in a little oil/ghee, cover ,add,turmeric powder, rose water ,water if required and little saffron, and you get the perfect curry for a biryani..You can also add tomato puree if you wish.This taste compliments the biryani rice . I will try and post one such recipe sometime later. In fact you can check a basic side gravy with potatoes in my post
So a perfect rice made out of creativity I would say.An extremely easy and no fuss method of cooking up a perfect biryani flavored rice. I know many of us do not make biryanis at home for the fear of an arduous process involved which may or may not finally cook up to the perfect taste.That’s an apprehension that stays always. In that sense this is just the exact opposite and an extremely easy way to cook up the biryani rice. And with a side gravy made with the ingredients that i mentioned its almost a delightful dish like its parent dish. And no fear of perfecting the taste, because; irrespective what ,with the ingredients and process that I mentioned ;even a novice can cook up the perfect meal.So then, don’t you think its worth a try? And for house parties this can become your special dish that catapults you to the level of a prolific cook with praises galore is my guarantee. So then what are you waiting for? Cook up your Biryani rice and an biryani flavored chicken curry today.