Biryani-style rice

Biryani-style rice
  • Serves icon Serves 4
  • Time icon Takes 10 min to make, 20 min to cook

This is a quick version of the classic Indian recipe, Biryani rice. Serve it as an accompaniment to a curry or Goan-style stuffed mackerel.

Nutrition: per serving

Calories
273kcals
Fat
8.2g (2.4g saturated)
Protein
4g
Carbohydrates
42.5g (5.5g sugar)
Salt
trace
Calories
273kcals
Fat
8.2g (2.4g saturated)
Protein
4g
Carbohydrates
42.5g (5.5g sugar)
Salt
trace

Ingredients

  • Vegetable oil, for shallow frying
  • 175g large shallots, thinly sliced
  • Pinch of saffron strands
  • 300g basmati rice
  • 25g ghee or butter
  • 1 tsp cumin seeds
  • 8 cardamom pods, lightly bruised
  • 8 cloves
  • 2 x 5cm cinnamon sticks
  • 2 fresh bay leaves
  • 50g sultanas

Method

Pour enough vegetable oil to come 1cm up the sides of a large frying pan. Place over a medium-high heat and fry the shallot, stirring occasionally, until crisp and richly golden. Remove with a slotted spoon onto a tray lined with kitchen paper, sprinkle with salt, then leave to cool and crispen.
Grind the saffron to a powder in a pestle and mortar. Add 1 tbsp hot water and set aside. Put the rice into a bowl, cover with cold water and run the grains through your fingers until the water turns milky. Pour away the water and repeat 2-3 times until the water runs almost clear. Drain well.
Melt the ghee or butter in a medium-sized pan over a medium-high heat. Add the cumin seeds, cardamom pods, cloves, cinnamon, bay leaves and sultanas and leave to sizzle for a few seconds. Stir in the rice, 500ml boiling water and 1 tsp salt. Bring to the boil, stir once, cover, reduce the heat to low and leave to cook for 10 minutes. Uncover to let the steam escape, quickly drizzle over the saffron water, re-cover and set aside for 5 minutes.
Uncover the rice and gently fluff up with a fork. Fork through the crisp-fried shallots and serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Lamb leg steak recipes

Lamb biryani

The biryani – baked rice, usually layered with meat – first originated in the Moghul...

Save recipe icon Save recipe icon Save recipe

Beef mince recipes

Cheat’s beef biryani

This Indian-inspired beef biryani takes 15 minutes to make and tastes even better for it.

Save recipe icon Save recipe icon Save recipe

Lamb curry recipes

Speedy barbecued lamb biryani

Use our basic pilaf recipe as the base of this quick version of the popular...

Save recipe icon Save recipe icon Save recipe

Healthy salmon recipes

Speedy salmon biryani

Biryani is a fantastic, but usually time-consuming, dish so we’ve gone ahead and made this...

Subscribe to our magazine

Subscribe to delicious. magazine this month and receive a free cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine