Biryani Rice
Biryani Rice is an easy Indian Rice Recipe fragnant with the spices that goes into the making of a Biryani. In other words,it is a biryani dish minus the vegetables or meat,but just the whole spices, saffron,and mint coriander blended together to work out a biryani flavored rice. Can be paired beautifully with a gorgeous dsh of Chicken/Meat/vegetable or Paneer Gravy.
Recipe type: Rice
Cuisine: Indian
  • Basmati Rice- 1 Cup
  • Oil/Ghee- 2 tbsp
  • water- 2 cups
  • Cardamon-2
  • 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
  1. Rinse the rice in water and soak for 30 mins
  2. Drain and keep aside
  3. In a pressure Cooker, add oil/ghee.
  4. Fry the chopped onions until golden under low flame and keep them aside in two parts.
  5. Keep one part soaked in a few drops of rosewater.
  6. The other part will be used during the cooking process
  7. In the same oil add bay leaves, cardamon, cumin and black cumin seeds, Cinnamon,black pepper mace and fry.
  8. Add ginger garlic paste ,stir till the raw smell disappears and add half of the fried onions(that was kept aside without the rosewater) .
  9. At this stage you can also add 1 tablespoon of curd which I didnt.
  10. Add the saffron, drained rice and stir. Add the coriander and mint leaves.
  11. Fry and add nutmeg powder
  12. Now add 2 cups of water, rosewater, salt ,stir and close the lid
  13. Cook as per you cook pulao.
  14. Put under high flame , wait for one whistle, then lower the flame and let it cook for five minutes
  15. If you are cooking on a open pan, cover and let the rice cook until done
  16. Open and add the rest of the fried onions that was kept aside soaked in rosewater.
  17. Sprinkle the roasted cumin seeds powder.
  18. You can garnish with additional mint and coriander leaves while being served
Recipe by Indrani's Kitchen Flavours at