how to make biriyani rice recipe | how to prepare non sticky rice for fried rice & pulao with detailed photo and video. an easy and effective way to prepare non-sticky, long-grained rice for different types of rice-based indian recipes. it is ideal for different types of biryani recipes, but you may very well use it for pulav and indo chinese recipes. this recipe post shows 2 ways of cooking an al dente or almost cooked rice out of myriad ways to cook rice.
as i was explaining earlier, in this post i have shown 2 ways to prepare a bowl of non-sticky rice. my personal choice is the first one or using the boiling method. basically it is the quicker one also you would be in more control. however, it needs an additional soaking time of minimum 20 minutes as compared to the second one. in the second option, i have directly taken the rinsed rice and roasted with ghee. it helps to absorb all the flavours and makes it non-sticky. however, it comes with an additional risk of over roasting and it may spoil the end result. if it is over-roasted, it may split and you may not achieve long grain cooked rice. hence depending upon your interest and preference choose these options accordingly.
furthermore, some more tips, suggestions and variations to how to make biriyani rice recipe. firstly, you should only use basmati rice for this recipe. avoid using other short-grained rice like sona masuri or ponni rice. typically short-grain contains more starch in it and it may turn sticky. secondly, once rice is cooked it has to be washed with cold water to stop overcooking. also, it is washed it is recommended to spread it out in a plate to completely dry. lastly, the dry spices i have added while cooking the rice is a must for biriyani. however, it is optional for pulao and particularly for fried rice. hence add or subtract the spices as per your end product.
finally, i request you to visit my other cooking tips tricks methods recipe collection with this post of how to make biriyani rice recipe. it includes my other variations like how to make rice flour , besan flour, maida at home, banana flower s, cheese in 30 minutes, how to make butter , ghee , buttermilk & whipped cream from cream, 5 things you are doing wrong in the kitchen and how to correct it, how to clean & maintain cast iron / skillet pan, how to make paneer at home, tutti frutti, how to get more protein into your toddler when on a vegetarian diet, why skipping breakfast is bad & how to deal it with healthy food intakes. further to these i would also like to mention my other recipe categories like,
how to make biriyani rice video recipe:
recipe card for how to prepare non sticky rice for fried rice & pulao recipe:
how to make biriyani rice recipe | how to prepare non sticky rice for fried rice & pulao
Ingredients
for way 1:
- 1 cup basmati rice
- water, for rinsing & boiling
- 1 tsp pepper
- 1 star anise
- ½ inch cinnamon
- 1 pod black cardamom
- 4 pod cardamom
- ½ tsp clove
- 3 bay leaf / tej patta
- 1 tsp salt
- 1 tsp lemon juice
- 1 tsp ghee / clarified butter
for way 2:
- 1 tsp ghee / clarified butter
- 2 bay leaf / tej patta
- 1 tsp pepper
- 1 star anise
- 5 pod cardamom
- ½ tsp clove
- ½ inch cinnamon
- 1 pod black cardamom
- 1 cup basmati rice
- water, for rinsing & boiling
- 1 tsp salt
- 1 tsp lemon juice
Instructions
way 1: soaking and boiling method:
- firstly, in a large bowl take 1 cup basmati rice and rinse well.
- soak in enough water for 20 minutes.
- in a large vessel take enough water and add 1 tsp pepper, 1 star anise and ½ inch cinnamon.
- also add 1 pod black cardamom, 4 pod cardamom, ½ tsp clove and 3 bay leaf.
- now add 1 tsp salt, 1 tsp lemon juice and 1 tsp ghee.
- boil for 2 minutes or until the water is infused with flavours.
- add in soaked basmati rice and give a good mix.
- boil for 2 minutes or until it is 90% cooked.
- drain off the basmati rice and rinse with cold water to stop the cooking process.
- finally, basmati rice is ready.
way 2: roasting & boiling:
- in a large kadai take 1 tsp ghee and add 2 bay leaf, 1 tsp pepper, 1 star anise and 5 pods cardamom.
- also add ½ tsp clove, ½ inch cinnamon and 1 pod black cardamom.
- saute on low flame until the spices turn aromatic.
- add in rinsed basmati rice and saute on low flame for 2 minutes.
- further add water, 1 tsp salt and 1 tsp lemon juice. mix well.
- boil for 2 minutes or until it is 90% cooked.
- drain off the basmati rice and rinse with cold water to stop the cooking process.
- finally, basmati rice is ready to prepare biryani, pulao or fried rice.
Nutrition
how to make how to make biriyani rice with step by step photo:
way 1: soaking and boiling method:
- firstly, in a large bowl take 1 cup basmati rice and rinse well.
- soak in enough water for 20 minutes.
- in a large vessel take enough water and add 1 tsp pepper, 1 star anise and ½ inch cinnamon.
- also add 1 pod black cardamom, 4 pod cardamom, ½ tsp clove and 3 bay leaf.
- now add 1 tsp salt, 1 tsp lemon juice and 1 tsp ghee.
- boil for 2 minutes or until the water is infused with flavours.
- add in soaked basmati rice and give a good mix.
- boil for 2 minutes or until it is 90% cooked.
- drain off the basmati rice and rinse with cold water to stop the cooking process.
- finally, basmati rice is ready.
way 2: roasting & boiling:
- in a large kadai take 1 tsp ghee and add 2 bay leaf, 1 tsp pepper, 1 star anise and 5 pods cardamom.
- also add ½ tsp clove, ½ inch cinnamon and 1 pod black cardamom.
- saute on low flame until the spices turn aromatic.
- add in rinsed basmati rice and saute on low flame for 2 minutes.
- further add water, 1 tsp salt and 1 tsp lemon juice. mix well.
- boil for 2 minutes or until it is 90% cooked.
- drain off the basmati rice and rinse with cold water to stop the cooking process.
- finally, basmati rice is ready to prepare biryani, pulao or fried rice.
notes:
- firstly, make sure not to break rice grains while stirring.
- also, adding lemon juice helps to get bright white coloured rice.
- additionally, adding spices helps to give a good flavour to the rice.
- finally, make sure to select good quality basmati rice to get long grains.