Basic Biryani

Time

Prep 10 min · Cook 25 min · 35 min total

Difficulty

medium

1. 1

   In a large bowl rinse the rice with cold water several times until the water runs clear and then drain well.

2. 2

   In a large non-stick pan, melt butter at medium high heat and gently fry the onion and ginger together. Add the whole cumin seeds and fry til they just start to pop. Then add all the ground spices and cook for an additional few minutes.

3. 3

   Add the damp rice, stir to thoroughly coat the rice grains with butter and spices and until any residual water has evaporated, then pour everything into a casserole dish with a lid. Add the whole herbs and spices to the casserole. Use a bit of the broth to rinse out the pan and pour the contents into the casserole dish. Add the rest of the broth.

4. 4

   Bake covered at 350 deg F for 30-35 min or until the rice is tender. Fluff lightly with a fork and serve.

   35 min
5. 5

   Variation: Add 3/4-1 pound of cooked diced chicken, left-over fish chunks or other seafood to the top of the casserole dish in the last 10-15 min of cooking to warm through.

   15 min
6. 6

   Use vegetable stock if you want to keep this vegetarian. Use seafood broth if you're doing a fishy variation.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.