Ingredients Jump to Instructions ↓

  1. 1 cup basmati rice, rinsed once

  2. 6 cups water

  3. 2 tbsp vegetable oil

  4. 1/2 large white onion

  5. saffron threads

  6. 2 tbsp each salt, red pepper and powdered cumin, coriander and garam masala

  7. medium potato, peeled and cubed

  8. green/red bell peppers, carrots, tomatoes - chopped

  9. 1/2 sliced red onion

  10. ground black pepper

  11. cumin seeds

  12. cardamom seeds

  13. cilantro as garnish

Instructions Jump to Ingredients ↑

  1. Pre-soak rice in a small bowl. Boil water in a large bowl at high for 6 minutes. Add rice and cook for 12 minutes. Stir more than 6 minutes. Drain through strainer. Add saffron and set aside. Use in between time to prepare veggies.

  2. Cook potatoes until tender in a frying pan with oil. Add salt, red pepper and powdered cumin, coriander and garam masala. Mix well. Set aside.

  3. Simple stir-fry medley of carrots, bell peppers and tomatoes in vegetable oil. Season with spices and set aside.

  4. Stir-fry red onion in oil. Add cumin and cardamom seeds to the onion. Season with salt and pepper. Set aside.

  5. In the serving pot, the layering plan is rice-potatoes-rice-carrot mix-rice-onions. Cilantro can be used as a garnish.

  6. Biryani is ready for slow cooking for 60 minutes. Serve it with yogurt, papad, salads, or pickles.


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