Simple and Flavorful Biryani Rice Recipe

Biryani Rice Recipe: Looking for a tasty rice dish that’s fragrant, mildly spiced, and pairs perfectly with curries and dals? Biryani Rice (or Biryani Chawal) might be your new go-to. This North Indian recipe is all about simple, aromatic rice cooked with spices and garnished with fried onions and nuts—no veggies required, unlike a traditional Vegetable Biryani. Plus, this version is vegan (when using oil) and gluten-free, making it a versatile option for all.

What is Biryani Rice?

Biryani Rice is a fragrant, spiced basmati rice dish prepared with whole spices and herbs, then topped with garnishes like fried onions and nuts. This recipe keeps it simple—no vegetables, just pure flavorful rice. A similar dish, called Kuska Rice, is popular in South India, often made with coconut milk or yogurt for added richness. But if you’re looking for a lighter rice dish with bold flavors, Biryani Rice is an excellent choice.

My Take on This Biryani Rice Recipe

Growing up, Biryani Rice was a staple order whenever my family dined out or brought food home. My parents loved pairing it with chicken curry, while I enjoyed it with dishes like palak paneer or dal makhani. Over the years, I’ve perfected my homemade version to replicate the authentic taste of restaurant-style Biryani Rice.

To make this recipe special, I add a unique twist with fried onions and cashews for a mix of sweetness and crunch. For extra color and aroma, I use saffron, though you can substitute with natural food color if needed. This rice pairs beautifully with curries like paneer butter masala, dal fry, or even a simple raita.

Ingredients: Biryani Rice Recipe

Main Ingredients

• Basmati Rice: 1 cup (200 grams), rinsed and soaked
• Water: 1.5 to 1.75 cups (adjust as needed)
• Oil or Ghee: 2 tablespoons
• Whole Spices: 1 bay leaf, 3-4 cloves, 4-5 black peppercorns, 1 star anise (optional), 1-inch cinnamon stick, 3-4 cardamoms, 2-3 strands of mace
• Caraway Seeds: ½ teaspoon (or swap with cumin seeds)
• Ginger-Garlic Paste: 1 teaspoon
• Fresh Herbs: 1 tablespoon each of chopped coriander and mint leaves
• Saffron Strands: 18-20 strands (or yellow/orange food color)
• Lemon Juice: 5-6 drops
• Salt: to taste

Garnish

• Onion: ⅓ cup thinly sliced (or 1 medium-sized onion)
• Cashews: 10-12
• Oil: 1 tablespoon
• Additional Herbs: 1-2 tablespoons chopped mint or coriander leaves

Step-by-Step Guide to Making Biryani Rice

Preparation

1. Prep the Rice: Rinse the basmati rice several times to remove starch. Soak for 20-30 minutes, then drain.
2. Heat Oil and Fry Spices: Heat oil (or ghee) in a pressure cooker or heavy-bottomed pan. Add caraway seeds (or cumin), bay leaf, cloves, peppercorns, star anise, cinnamon, cardamoms, and mace. Fry until the spices are fragrant.
3. Add Aromatics: Add ginger-garlic paste, chopped coriander, and mint leaves. Sauté until the raw smell disappears.

Cooking the Rice

1. Combine Rice and Saffron: Add the drained rice and saffron strands. Stir gently and sauté for a minute.
2. Add Water and Season: Pour in 1.5 to 1.75 cups of water, season with salt, and add lemon juice. Mix well.
3. Cook the Rice:
   • Pressure Cooker: Seal the lid and cook on medium-high for 1-2 whistles (6-7 minutes).
   • Pan Method: Cover with a tight-fitting lid and cook on low to medium heat until the rice is tender and water is absorbed.
4. Fluff the Rice: Once cooked, fluff the rice with a fork to keep grains separate.

Making the Garnish (Optional)

1. Fry Onions and Cashews: While the rice cooks, heat oil in a small pan. Add sliced onions and a pinch of salt. Sauté until golden. Drain on paper towels. In the same oil, fry cashews until golden, then drain.
2. Serve and Garnish: Top the Biryani Rice with fried onions, cashews, and fresh herbs. Serve with raita, curry, or dal.

Expert Tips: Biryani Rice Recipe

• Choose Good Quality Basmati Rice: Aged basmati works best for this recipe. You can also use parboiled basmati rice (sella basmati) but soak it for an hour and add extra water.
• Water Amount: Adjust the water based on the rice variety and age.
• Saffron Substitute: If you don’t have saffron, use a pinch of turmeric for color, or add a few drops of rose or kewra water for aroma.
• For Richer Flavor: Add almonds, pistachios, or pine nuts along with the cashews.
• Pan Method: If cooking in a pan, check periodically and add hot water if needed.

FAQs about Biryani Rice Recipe

Can I make this Biryani Rice in an Instant Pot?

Yes, you can! Use the sauté function for frying the spices and cook on high pressure for 4-5 minutes.

What other garnishes can I use?

Feel free to add almonds, pistachios, or even raisins for a sweeter twist.

Can I use regular rice instead of basmati?

While basmati provides the best flavor and aroma, you can use any long-grain rice.

Can I add vegetables to this recipe?

To make it more filling, you can add peas, carrots, or bell peppers before adding the rice.

How long does it take to cook in a regular pan?

Cooking time can vary but usually takes around 10-15 minutes on medium-low heat with a tightly sealed lid.