How To Cook Basmati Rice for Biryani
by Tarla Dalal
Added to 51 cookbooks
This recipe has been viewed 32386 times
The success of a biryani depends partly on how you cook the rice. People often complain of their biryani being grainy or too mushy, and the simple explanation for this lies in the way the rice is cooked.
How to cook basmati rice is an important basic recipe that one must know, to ensure that their biryani has the perfect consistency and texture with long grains even after cooking. You must ensure that the rice is cooked only till 70 per cent because further cooking will happen when you cook the biryani.
It is also very important to transfer the rice to a plate and cool it well, in order to retain the long size of the grains and avoid mushiness. This recipe will help you master the art of cooking basmati rice for biryani .
- Clean and wash the rice. Soak the rice in a deep bowl with enough water for 30 minutes drain and keep aside.
- Boil 4 cups of water in a deep non-stick pan, add the rice, ghee, cloves, cinnamon, cardamom, black cardamom, bayleaf, star anise and salt, mix gently and cook on a high flame for 7 minutes, while stirring occasionally. Drain well.
- Transfer the rice on to a big plate and cool completely. Use as required.
Nutrient values per cup
|Vitamin A||33.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||0 mg|
|Folic Acid||3.9 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.