Thursday, September 23, 2010

Plain Biriyani Rice


Good for Vegetarians and Non-Vege people, and no need to add meat also, if you are pressed with time, but still gives flavor with these simple spices and cooking method, you will have tasty yummy and colorful Biriyani Rice. Thanks Samina!! you are the Biriyani Queen :-)

Ingredients:


Basmati Rice - 4 rice cups


Oil - 4 tbsp


Whole Masala - {1 tsp Shahjeera, 8 no. Cardamom, 8 no. Whole Cloves, 10 no. Black Pepper, 5 Bay leaves, 1 inch Cinnamon}


Deep fried Shallots - 2 tbsp (crush these while adding)
Ginger Garlic paste - 2 tbsp (fresh ones)
Water - little (not to burn the dish)


Yoghurt - 1/2 cup


Water - 6 rice cups + 2 tsp Salt + 1/2 tsp Jaiphal Javitri Powder (mix all these together and keep aside)


Colored liquid - 1/4 tsp saffron color + 1 tbsp milk (mix together and keep aside)


Proceed:

1) Heat a deep flat nonstick pan, add oil, once heated on medium-low, add whole masalas, once fried but not burned, proceed point 2.

2) Add roughly hand crushed onion, gg paste and little water around tbsp, mix well, until fried nicely.

3) Once fried, remove the dish from heat, and add yoghurt and mix vigorously, bring back the pan to flame, keep stirring until moisture evaporates and becomes thick.

(while the yoghurt is on last stage of becoming thick, proceed by rinsing rice 3 times, throw the water away, and proceed point 4)

4) Once yoghurt becomes thick, increase the flame to medium, and add drained rice, stir gently to coat with all the masalas, stir for few secs until water evaporates, now transfer to electric cooker, and proceed point 5.

5) Add measured water to the rice cooker, cover with lid and switch on to cook. While reaching to the end of the cooking, drizzle colored liquid on top and cover again. Once it's goes to off position, remove the plug and wait for 30 mins stand by time. (but remember to wipe the top of the lid for every 10 mins, until you finish the standing time)

6) Once finished standing time, remove lid and mix with fork, and serve.

Serve with Palak Chicken, Dal Ghost, Mirchi Ka Salan, Naan or Kulcha and Sheer Khorma.


or choose like me Palak Chicken + Plain Biriyani Rice + Mango Lassi,  for a classy serving.

or Malai Kofta + Plain Biriyani Rice + Chilli Chicken + Naan

Translation:

Jaiphal = Nutmeg (I use readymade powder, I am too lazy :-) to crush or even grating)
Javitri = Mace

Caution: use these powders as said otherwise you will have bitter taste.

Tip:

Use best quality Basmati rice like Kohinoor or Daawat brand.

© 2010 by Rajani Rayudu

5 comments:

Anonymous said...

hi can u please tell how much water

Rajani Rayudu said...

Hi Anon,

Water is already mentioned in the recipe for every 1 cup rice add 1 and 1/2 cups water for basmati.

cheers
rajani

Subhodip said...

Hello Rajani. Is this the kacchi biryani?? If it isn't can u please gimmie a link for that?? I like ur recipes btw........keep up the good work. :)

Rajani Rayudu said...

Hi Subhodip,

No it isn't it is just the plain biriyani rice can serve directly with curries, vege and nonveg people can share together.

I think you are referring to this biryani where meat is marinated (kachi) and cooked with half boiled rice.


http://amma-cheppindi.blogspot.com/2007/05/hyderabadi-biriyani.html

cheers
rajani

Anonymous said...

Hello Rajani,

Your recipes are amazing, in fact reminds my mom's kitchen. Thank you making our cooking very easy and appreciate your efforts.

Vishali
Melbourne