- First, wash the rice under running cold water until water runs clear. Washing the rice step is very important. This way it removes the starch and helps to make separated rice grains. Then soak them in enough water for about 15-20 minutes. Then discard the soaking water and drain it completely in the colander. Heat the ghee in a pan on medium heat. Once hot add shahi jeera and let them sizzle a bit. Then add whole spices (cloves, cardamom, star anise, bay leaf, cinnamon stick), saute for 30-40 seconds. Then add sliced onions and cook till they become soft and translucent in color. Then add ginger garlic paste, mix and saute for a minute or till the raw smell of ginger garlic goes away. Now add chopped tomatoes, mix and cook for 2 minutes or till the tomatoes become soft. Now lower the heat and add yogurt and mix immediately to avoid curdling. Add turmeric powder, biryani masala and salt. Mix well and cook for a minute. Then mix in chopped mint and cilantro leaves. Add soaked, drained rice, mix and cook for a minute. Then add water, crank the heat to high and bring it to a rolling boil. Then cover with a lid, lower the heat to lowest possible. Cook for 17-18 minutes. Then turn off the stove and let it stand for 10 minutes without opening the lid. Then uncover and fluff up the rice.
Plain biryani
#myrecipe
By Radha Nelanti
Jan, 28th
578
Servings
2 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Rice
- Ghee
- Caraway
- Cinnamon
- Cloves
- Cardamom
- Bay leaf
- Star anise
- Onion
- Ginger garlic paste
- Tomato
- Curd
- Turmeric powder
- Salt
- Biryani masala
- Mint
- Corinader
- Water
