Biryani masala

Please log in with your username or email to continue. By using biryani masala site, you agree to our cookie policy. How is where trusted research and expert knowledge come together.

Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. How marks an article as reader-approved once it receives enough positive feedback. In this case, several readers have written to tell us that this article was helpful to them, earning it our reader-approved status. This article has been viewed 933,405 times. Biryani rice is mixed rice dish eaten in many countries with different styles.

It is made with spices, rice, vegetables, or meat. This flavorful Indian style biryani rice dish is easy to cook, and is great for vegetarian or non-vegetarian meals. Before you begin cooking, you need to wash the rice. Fill a large bowl with cold water and pour in the rice. Use your hand to stir the rice in one direction. The water should get cloudy, so pour off the cloudy water.

Continue rinsing the rice until the water is clear. Washing the rice removes surface starches and any debris. After you have you rinsed the rice, soak it. Place the rice in a bowl of cold water and let it soak for 30 minutes to 2 hours. Soaking the rice helps the grains expand and be fluffy.

You can soak the rice in the water you plan on boiling it in. If you do this, then the amount of water you need to use is 1. 25 times the amount of rice. If you are adding mixed vegetables, such as carrots, beans, tomatoes, cauliflower, or peas, cut them into smaller pieces.

Make sure you wash the vegetables and set them aside, ready to be added to your rice. Heat oil in a pan over medium heat. Add the cloves, cardamom, and cinnamon to the pan. Sauté for a few seconds, then add onions.

Sauté until the onions turn transparent. Add tomatoes and cashew nuts after the onions turn translucent. Add mint leaves, coriander leaves, and green chilies to the pan. Stir and Sauté for a minute or so. Then add the ginger and garlic paste. Stir into the mixture in the pan, then Sauté for a couple of minutes.