- Basmati Rice200 Gram(s)
- Coffee Turmeric Powder1 Tablespoon(s)
- Cardamom Seeds8
- Coffee Seeds1 Tablespoon(s)Coffee Seeds of Coriander
- Yellow Raisins30 Gram(s)
- Frozen Peas50 Gram(s)
- Clarified Butter2 Tablespoon(s)(or sunflower oil)
- Garlic Clove1
- Ginger1 CmFinely Chopped
Indian cuisine recipe of vegetarian biryani rice are essential in Indian cooking, particularly in the Rajasthan region. Biryani rice can also be cooked with chicken, shrimp or lamb.
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Two volumes of rice for three volumes of water
So first of all use filtered water to avoid the taste of chlorine, and respect 3 volumes of water for 2 volumes of rice. Whatever measurement vessel you use (for my part I use a glass)
Rinse your rice
Before cooking, pass your rice several times under the water, it should not be cloudy any more. You will thus get rid of the starch it contains naturally, and that gives it this “sticky” aspect. Without starch, the grains of rice will come off well.
Cook Biryani Rice
Then we will lightly crush the seeds of cardamom and coriander in a mortar.
Heat the clarified butter or oil in a large wok (used typically in Chinese cooking). Throw in chopped garlic, onion, turmeric, ginger, cardamom and coriander seeds. Mix for 2 minutes for onion to color. Add peas and raisins, mix them again for 2 minutes.
Pour the rice and cover it with boiling water. Add salt. Cover the wok and simmer over medium heat for 20 minutes. When the rice has absorbed all the water, remove the wok from the heat, and allow the rice to sit under cover for 10 minutes.
Once cooked, stir the rice very gently, as long grains can break easily and serve immediately.