biryani rice recipe

Ingredients (240 ml cup used)

2 cups rice (preferably basmathi)

3.5 cups water or stock (chicken or veg stock)

2 to 2 tbsp. Oil

1 bay leaf

1 star anise

1 strand of mace

tsp shahi jeera

4 to 6 green cardamoms

4 to 6 cloves

1 two inch cinnamon stick

cup onion thinly sliced about 1 large or 2 medium

1 tbsp ginger garlic paste

cup chopped tomato about 1 large (deseeded)

Salt as needed

Turmeric as needed little only

to tsp red chili powder

Handful of mint/ pudina & coriander

1 to 1 tsp biryani masala powder (any readymade will do) (optional)

cup fresh curd / yogurt (do not use sour one)

Instructions
1.

Wash and soak rice for at least 20 minutes. Drain water completely. Set aside.

2.

Heat a pressure cooker or a heavy bottom pan with oil, add spices and fry till
they turn fragrant.

3.

Add onions and fry till onions turn golden.

4.

Add ginger garlic paste and fry till it gets fragrant. Do not burn

5.

Add tomatoes,curd, red chili powder, pudina, coriander, salt and turmeric. If
using biryani masala powder add it now. Fry till tomatoes turn mushy, soft and pulpy.
The mixture begins to leave the oil as well.

6.

Pour water or stock and bring water to a boil. adjust the salt (you could vary
the amount of water based on your rice)

7.

Add rice and cook till very little water is left. refer the pic

8.

cover the pressure cooker with the lid, cook on a low flame for 3 to 5 mins. Do
not let the cooker whistle. if cooking in a pan or casserole, just cover tightly and cook
till the rice is fully done. it could take around 5 mins. If using normal rice, allow to
whistle once.

9.

Let the pressure go off, then fluff up the rice.