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Plain Biryani Rice Recipe | Perfect Flavoured Biryani Rice with Masala
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Plain Biryani Rice Recipe | Perfect Flavoured Biryani Rice with Masala

Master the secret to Perfect Flavoured Biryani Rice! Learn how to get airy, non-sticky results with Rozzana Rice using my "No-Drip" Dum method. An aromatic Plain Biryani Rice with Masala recipe from Garu’s Kitchen.
Course Main
Cuisine Indian, South Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 285kcal
Author Garima Dublish

Ingredients

  • 2 medium Onion sliced
  • Oil for Frying the Onion
  • 1 tbsp Ginger Garlic Paste
  • ¼ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1½ tsp Coriander Powder
  • 4 tbsp Fresh Coriander Finely chopped
  • 1 Star Anise
  • 1 Big Cardamom
  • 2 Green Cardamom
  • 5 Cloves
  • 8 Black Peppercorns
  • 1 inch Cinnamon Stick
  • 1 tsp Cumin Seeds
  • 3 tbsp Curd whisked
  • 2 cups Basmati Rice Washed & Soaked for 15 minutes
  • 1 tsp Green Chilli Finely chopped
  • 2 tsp Garlic Finely chopped
  • 2 tsp Lemon Juice
  • 10 strands Saffron/Kesar soaked in one tbsp of warm water
  • 2 tbsp Oil
  • 2 tsp Salt
  • 10 cups Water

Instructions

  • Heat oil in a pan. Add the 2 sliced onions and fry until they are an even golden brown.
  • Tip: Remove them a shade lighter than your goal; they continue to cook from residual heat. Drain on paper towels.
  • In a bowl, mix the following to let flavours meld: Ginger-Garlic Paste, Turmeric, Red Chilli, Coriander Powder, Fresh Coriander (Keep the other 2 tbsp for garnish), Star Anise, Big Cardamom, Green Cardamom, Cloves, Black Peppercorns, Cinnamon, Cumin, 3 tbsp Whisked Curd, Fried Onions and salt.
  • Set this mixture aside.
  • Bring 10 cups of water to a rolling boil with 2 tsp salt.
  • Add the soaked Basmati rice.
  • The Test: Cook until the rice is 90% done. The grain should be long and soft on the outside but have a tiny, firm "needle-like" core in the center. It should snap rather than mash.
  • Reserve ¼ cup of the starchy rice water, then drain the rest immediately.
  • Heat 2 tbsp oil in a heavy-bottomed pot.
  • Add 2 tsp finely chopped garlic. Sauté for a few seconds until golden brown.
  • Add the Masala Marination from Step 2. Sauté for 3-4 minutes until oil separates.
  • Tip: If it dries out, add a splash of your reserved rice water.
  • Add 1 tsp green chilli and 2 tsp ginger (if using) and sauté for 2 minutes.
  • Layer: Spread the 90% cooked rice evenly over the masala.
  • Top: Drizzle 2 tsp lemon juice, the remaining 2 tbsp coriander, and the Saffron water. Sprinkle the remaining Fried Onions.
  • Seal: Cover the pot with a clean kitchen cloth, then place a plate (thali) on top. Place a heavy weight on the plate.
  • Why? The cloth absorbs steam, so water doesn't drip back and make the rice soggy.
  • Cook: Cook on the lowest heat for 10-12 minutes.
  • Turn off the heat and let it rest for 10 minutes. Gently fluff the rice from the sides with a flat spoon to mix the colorful layers.