Name: Biryani Rice
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: indian
Ingredients: 1 cup basmati rice drained washed; 312.50 ml vegetable stock; 1 cm fresh ginger; 1 pinch cardamom; 1/4 tsp ground turmeric; 5 whole cloves; 2 cinnamon stick small; 8 cashews halved; 10 sultanas; 1/2 onion finely chopped medium; 1 tbs fresh coriander; 1 1/2 tbs ghee; 2 tsp flaked almonds; 2 tsp dried onion

by mariabenzier Last updated on 05/02/2025

Plain biryani rice, cooked simply.

- mariabenzier

Ingredients

1 cup basmati rice drained washed
1 1/4 cup vegetable stock
1 cm fresh ginger
1 pinch cardamom
1/4 tsp ground turmeric
5 whole cloves
2 cinnamon stick small
8 cashews halved
10 sultanas
1/2 onion finely chopped medium
1 tbs fresh coriander
1 1/2 tbs ghee
2 tsp flaked almonds
2 tsp dried onion

Method

Step 1

Place uncooked rice in the rice cooker. Add stock, ginger, cardamom and turmeric, or saffron dissolved in a little water, and cover.
Step 2

Turn on the cooker, and once rice is cooked, use a fork to fluff up the rice.
Step 3

In a medium pot, heat the ghee.
Step 4

Add cinnamon stick broken into two sticks, and cloves. Once cinnamon sticks begin to expand remove sticks and cloves, and set aside.
Step 5

Fry cashews until slightly brown, remove and set aside with cinnamon and cloves.
Step 6

Add sultanas and once sultanas begin to expand remove and set aside with the spices.
Step 7

Fry onion until fragrant, then add all of the spices and sultanas and stir for 30 seconds.
Step 8

Add cooked rice to the pot and mix so all ingredients are evenly combined.
Step 9

Garnish with fresh coriander, almond flakes, fried or dried onions and serve.

Recipe Notes

from Australia’s Best Recipes team

This can be eaten with any curried dish.
There should be enough stock to be approximately 2 cm above the rice level in the rice cooker.
Instead of turmeric try 7-10 saffron strands.
Chicken stock can be used instead of vegetable stock.