A fragrant, subtly spiced rice dish called simple biryani rice, also known as biryani chawal, pairs nicely with any hearty vegetarian curry or dal. However, it should not be confused with genuine biryani because this is simply aromatic rice served with curries or raita without any vegetables. In essence, biryani rice is spiced basmati rice that has been cooked with a variety of spices and garnished with fried onions, almonds, and fresh herbs.

Let’s make Simple Biryani Rice (Plain):

Rinse one cup of basmati rice in water several times, or until no starch remains in the water. Give the basmati rice a 20–30 minute soak in water. Drain later and set aside. Check more recipie at: biryani recipes

Now, sauté herbs and spices. In a thick-bottomed pan or a 3-liter stovetop pressure cooker, heat two tablespoons of oil. Add the spices listed below and cook.

• ½ teaspoon of cumin seeds.
• One bay leaf, or tej patta.
• Three to four cloves.
• Four to five peppercorns.
• One small piece of cinnamon.
• Three or four green cardamoms.

Add one tablespoon of chopped coriander (cilantro) leaves, one teaspoon of ginger-garlic paste, and one tablespoon of chopped mint leaves now. Stir and sauté for a few seconds until the raw aroma of ginger-garlic goes away.

Now add the 18 to 20 saffron strands and the soaked basmati rice. Give it a quick stir and cook for a minute. Pour in 1.5 to 1.75 cups of water, or more if needed. You may want to add 1.75 to 2 cups of water for pan cooking. Mix and stir thoroughly. Add salt to taste and season. Add five or six drops of lemon juice. Stir once more.

Put the pressure cooker’s lid on tightly and pressure cook for 6 to 7 minutes, or 1 to 2 whistles, on medium to high heat. Only open the cooker’s lid and gently fluff the cooked rice grains once the pressure naturally drops.

For garnishing:

As the rice cooks, get the garnish ready. You can choose not to do this. Add ⅓ cup thinly sliced onions to a small skillet or frying pan with 1 tablespoon heated oil. Add the spices and cook over low to medium heat, stirring frequently. To ensure that the onions brown quickly, add a tiny pinch of salt. The onions should be sautéed until golden. Take them out and let the excess oil soak into a kitchen paper towel by draining it. Add ten to twelve cashews to the same pan. Cashews should be sautéed until golden. Take out the golden cashews and arrange them onto a paper towel in the kitchen.

Serve your dish:

Garnish the Biryani Rice with chopped mint or coriander leaves, fried onions, and cashews before serving. Serve with any curry, raita, or daal.

Expert Advice for a food biryani rice recipe:

Use high-quality aged basmati rice. Additionally, parboiled basmati rice (sella basmati) can be used to make it. Make sure to soak it for an hour before using it, and when cooking, add extra water.

Depending on the type and age of the rice, you can add less or more water when cooking it.

Avoid overboiling the rice.