Beriyani Rice (Nasi Beriyani)

As a follow up to my Mutton Devil Curry, here's the recipe for Beriyani Rice. Although you can use any kind of rice, Basmati rice will be the best choice because of its light nutty flavor and distinctive scent. When cooked with the rest of the ingredients, the rice still remains fluffy and does not stick together. That’s why the taste of beriyani rice is awesomely fabulous with an enriched impact of flavors. The other ingredient you should not miss out is the saffron strands but if you have difficulties finding them, I suggest you use turmeric powder sparingly. By the way, Saffron strands are quite expensive and are available in specialty markets or Indian grocery stores.   

Some people use yellow coloring instead of saffron strands or turmeric powder - the other option to infuse the yellowish orange hue into the rice. Its basically up to you but the saffron strands does make an impact and difference. 

Ingredients

2 cups Basmati rice

2 tbsp ghee

1 onion - chopped

1 tbsp ginger paste

1/2 tbsp garlic paste

Spices - 2 sticks cinnamon and 2 star anise

1 1/2 tsp garam masala

1 tsp saffron strands

1 medium size tomato - sliced thinly

1 cup frozen mixed vegetables

1 1/2 tbsp lemon juice

Coriander leaves - chopped
Salt for taste

Method

Wash rice and drain out water completely

Heat ghee and when heated, sauté onion for a couple of mins.

Add spices, ginger and garlic paste, garam masala and saffron strands.

Give a couple of stirs.

Put in rice and continue to stir for a couple of mins.

Add rice, salt, tomato, lemon juice and 3 cups of water into rice cooker.

Gently stir and wait for the rice to be cooked.

After this, add in mixed vegetables. 

Mix all in and lightly fluff up with chopsticks or fork.

Garnish with coriander leaves before serving.

Related articles

• Mutton Devil Curry
• Garlic Coriander Rice
• Lemongrass Turmeric Rice

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