🍚 Restaurant Style Biryani Rice 🍚

Ingredients

• 2 cups Basmati Rice (rinsed and soaked for 2‑3 hours in plenty of water)
• 2 tablespoons Desi Ghee (or unsalted butter, melted)
• 1 piece Bay Leaf
• 1 small stick Cinnamon Stick
• 3 pods Green Cardamom Pods
• 4 pieces Cloves
• 5 pieces Whole Black Peppercorns
• 2 pieces Green Chili (slit lengthwise)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 4 cups Water (for cooking rice; equal to rice volume, plus extra for soaking)
• 3 drops Kewra Water (adds authentic fragrance)
• 5 drops Rose Water (adds subtle floral note)
• 1 teaspoon Salt (adjust to taste)

Instructions

1. Soak the Rice

   Rinse the basmati rice until the water runs clear, then place it in a large bowl and cover with plenty of water. Let it soak for 2‑3 hours so the grains stay long and separate when cooked.

   Time: PT3H

2. Toast Whole Spices

   Heat the ghee in a heavy‑bottomed pot over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, cloves, and black peppercorns. Stir for about 30 seconds until the spices turn light brown and become fragrant.

   Time: PT3M

   Temperature: Medium heat

3. Add Chili and Ginger‑Garlic Paste

   Add the slit green chilies and ginger‑garlic paste to the pot. Sauté for 2 minutes until the raw aroma disappears and the mixture turns a light golden color.

   Time: PT2M

   Temperature: Medium heat

4. Boil Water

   Pour 4 cups of water into the pot, add the salt, and bring to a rolling boil. The water will pick up the color and flavor from the ginger‑garlic paste and spices.

   Time: PT5M

   Temperature: High heat

5. Cook the Soaked Rice

   Drain the soaked rice using a fine mesh sieve and add it to the boiling water. Give it a single gentle stir, then let it cook undisturbed until the grains are about 70 % done (they should still have a firm bite). This usually takes 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

6. Add Aromatics

   Turn off the heat. Sprinkle 3 drops of kewra water and 5 drops of rose water over the rice, then gently fluff with a fork.

   Time: PT1M

7. Rest and Cool

   Cover the pot with a lid and let the rice rest for 5 minutes off the heat. This finishes the steaming process and lets the flavors meld.

   Time: PT5M

8. Store or Serve

   Transfer the rice to an airtight container. It can be refrigerated for 3‑4 days or frozen for up to 1 month. Reheat gently in a skillet with a splash of water or in the microwave before using for biryani or pulao.

   Time: PT5M

Nutrition Facts

Calories

760

Protein

8 g

Carbohydrates

130 g

Fat

20 g

Fiber

2 g