Biryani Rice Recipe: Biryani Rice is a popular Indian rice dish crafted with fragrant basmati rice and essential biryani spices, herbs, yogurt, and onions. Known as Kuska rice or plain biryani in South India, this flavorful and spicy dish is a quick one-pot version made without meat or vegetables. While traditional biryani is often associated with layered and dum cooking methods, there are many variations across India, including this simpler version.
About Biryani Rice Recipe:
Biryani Rice, also called Kuska or plain biryani, is a variation of the authentic biryani popular in budget and medium-scale restaurants in Southern India. While it deviates from the traditional meat-based, layered, and dum-cooked biryani, it remains immensely popular due to its vibrant flavors and quick preparation.
India’s culinary landscape is diverse, leading to regional variations of dishes like biryani rice, with different names and recipes found across the country. In Southern India, it’s commonly served with a gravy known as salna, while others enjoy it with kurma or onion raita.
To prepare biryani rice, premium quality rice, whole spices, mint leaves, coriander leaves, onions, and yogurt are utilized. Tomatoes are often added for flavor, as they help enhance the dish’s taste. With minimal chopping or blending required, this recipe is ideal for a fast and convenient meal, whether cooked in a regular pot, stovetop pressure cooker, or instant pot.
Biryani Rice Recipe Ingredients:
- 2 cups basmati rice
- 3½ cups water or stock (chicken or vegetable stock; 2½ cups for Instant Pot)
- 2 to 2 ½ tablespoons oil
- ½ cup thinly sliced onion
- 1 tablespoon ginger garlic paste
- ½ cup chopped tomato (1 large tomato, deseeded)
- ½ to ¾ tspn salt (adjust to taste)
- Handful of mint leaves
- ¼ cup fresh yogurt
- ¼ teaspoon turmeric
- ½ to ¾ tspn red chili powder (adjust to taste)
- 1 to 1½ teaspoon biryani masala powder (or garam masala)
Whole Spices for Kuska:
- 1 bay leaf
- 4 to 6 cloves
- 4 to 6 green cardamoms
- 1 star anise
- ½ teaspoon shahi jeera
- 1 strand mace
- 1 two-inch piece of cinnamon
How to Make Biryani Rice Recipe
Preparation:
Rinse and soak 2 cups of basmati rice for 20 to 30 minutes. Slice 1 medium onion into half a cup of thinly sliced onions and chop 1 to 2 medium tomatoes to make half a cup of chopped tomatoes. Optionally, deseed the tomatoes before chopping. After soaking, drain the rice completely using a colander and set it aside.
Temper Spices & Make the Base:
- Heat 2 to 2 ½ tspn of oil or ghee in a pot or pressure cooker. Add the following spices:
- 1 bay leaf
- 4 to 6 cloves
- 4 to 6 green cardamoms
- 1 star anise
- ½ teaspoon shahi jeera
- 1 strand mace
- 1 two-inch piece of cinnamon. When the spices begin to sizzle, add the sliced onions and fry until golden.
- Add 1 tablespoon of ginger garlic paste and fry until fragrant. Ensure the raw smell of garlic dissipates.
- Mix in the chopped tomatoes and ¼ cup of whisked curd (yogurt). Stir to prevent burning. Add the following spices:
- ½ to ¾ tspn red chili powder (adjust to taste)
- ¼ teaspoon turmeric
- Handful of chopped mint and coriander leaves
- ½ to ¾ teaspoon salt
- 1 teaspoon biryani masala powder (optional). Cook until the tomatoes turn mushy and the oil begins to separate from the mixture, giving it an aromatic fragrance.
Cook Biryani Rice:
- Pour in 3½ cups of water and stir well. Taste test for salt, ensuring the water is slightly salty. Bring it to a rolling boil over high heat.
- Add the drained rice and gently stir. Cook on medium flame until very little water remains, then reduce the flame completely. Cover the pot or pressure cooker with a lid and cook for exactly 5 to 6 minutes. If using a pressure cooker, close the lid and cook.
- Once the biryani rice is cooked, open the lid and fluff it up.
Serving: Serve with raita or any biryani gravy. This rice pairs well with both vegetarian and non-vegetarian gravies.
Conclusion:
Biryani Rice Recipe, also known as Kuska or plain biryani, offers a simplified and flavorful alternative to traditional biryani. With fragrant basmati rice, essential spices, and aromatic herbs, it’s a quick and convenient dish that can be enjoyed on its own or paired with various gravies. While it may differ from traditional biryani in its ingredients and cooking method, Biryani Rice remains a beloved and versatile dish in Indian cuisine.
FAQs about Biryani Rice Recipe:
What is the difference between Biryani Rice and traditional Biryani?
Biryani Rice, also known as Kuska or plain biryani, is a simplified version of traditional biryani. Unlike traditional biryani, Biryani Rice does not contain meat or vegetables and is not layered or dum-cooked. It is a quicker and easier variation popular in Southern India.
Can I use any type of rice to make Biryani Rice?
Basmati rice is the preferred choice for making Biryani Rice due to its long grains and fragrant aroma. However, you can experiment with other types of long-grain rice if desired.
What spices are essential for making Biryani Rice?
Essential spices for Biryani Rice include bay leaf, cloves, green cardamoms, star anise, shahi jeera, mace, and cinnamon. These spices add depth and flavor to the dish.
Is it necessary to soak the rice before cooking Biryani Rice?
Soaking the rice for 20 to 30 minutes before cooking helps to remove excess starch and ensures even cooking. While it is not absolutely necessary, soaking the rice can result in a fluffier and more evenly cooked dish.
Can I make Biryani Rice in an Instant Pot?
Yes, Biryani Rice can be prepared in an Instant Pot. Simply follow the same steps outlined for cooking in a pot or pressure cooker, adjusting the cooking times as needed for the Instant Pot setting.
