Biryani: Iconic Indian Rice

Updated: Jun 28

An iconic Indian rice dish, derived from the Persian word Birian 'fried before cooking' and Birinj 'rice'. Nani's is vegetarian, but add grilled shrimp, lamb or chicken for a hearty dinner.

Ingredients [serves 3-4 people]

  • Pilaf rice base [see recipe here]

  • 1 cup frozen mixed veggies, steamed & drained

  • salt & pepper to taste

  • 2 large potatoes [+ oil to fry]

  • 2 tbsp oil

  • 1 medium onion, sliced

  • 1-2 tbsp biryani masala

  • 1 tsp ground cumin (optional)

  • 1 tsp sugar

  • 2 tbsp grated/chopped ginger/garlic/green chillies

  • 1lb grilled meat of your choice (optional)

  • fresh coriander, lime, cashews and/or raisins to garnish (whatever mix you prefer!)

Nani Says: Make 1 cup Pilaf rice.

Biryani: Peel & julienne slice potatoes. Fry or bake as you would fries, season with salt & pepper. Dry on paper towel, then transfer into a big bowl. Drain oil out of the pan, leaving 2 tbsp. Add onions & cook on low/medium until translucent, then add salt, pepper & biryani masala [grind 1 tsp cumin seeds & add for extra flavor]. Add ginger/ garlic/chilli and mixed veggies. Stir for a minute, add sugar; then turn off heat & add to the potatoes.Stir in, then add pilaf rice. If you've grilled chicken or shrimp separately, add in now as well. Garnish with coriander. Check out our video recipe below to follow along!




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