2. Read more.. 2-3 black cardamoms. This reduces cooking time and allows the rice grains to expand to give a soft and fluffy texture after cooking. When the water begins to boil. Add the spices and saute for 1 min. 25% will be cooked when the meat is dum cooked due to dum released during the process. 7. Or cover and pressure cook for 1 whistle on a medium high flame. I use lalquilla old malai basmati. If making kacchi chicken biryani, your rice has to be under cooked or 75% cooked and not al dente. ADD SALT, BLACK CARDAMOMS, CINNAMON, BAY LEAF, GREEN CARDAMOMS, CLOVES AND DAAWAT BIRYANI BASMATI RICE, COVER AND COOK TILL THE RICE IS FULLY DONE. * Percent Daily Values are based on a 2000 calorie diet. Using good quality basmati is not enough, but it has to be cooked right to the correct texture before using it for a dum biryani. Check your inbox or spam folder to confirm your subscription. Basmati rice turns slightly tender due to the short period of dum/steam. 3-4 cloves. I have shared in detail how to cook basmati rice for different kinds of biryani and the stages. 1½ cups daawat biryani basmati rice, soaked and drained. 2 teaspoons red chilli powder (in the recipe card), 2. Wash basmati rice well to remove all the starch and soak it for half an hour. PLACE THE LID ON TOP, PRESS TO SEAL AND COOK ON LOW HEAT FOR 15-20 MINUTES. salt to taste. The spicy Thalassery biryani is an adaptation of the Arcot biryani, according to Abida Rasheed, expert in Mappila food whom I met many years ago and who makes a distinction between the hot Thalassery and more subtle dum biryani of Mappilas. Stir everything together, then bring … https://www.wikihow.com/Cook-Rice-in-an-Indian-Style-Pressure-Cooker Fry method works only when aged basmati rice us used. Soak for at least 30 to 40 minutes again in apmple amount of water depending on the kind and brand. Drain well and set aside. Drain the rice. Related recipes,Chicken biryaniMutton biryaniVeg biryani, For best results follow the step-by-step photos above the recipe card. 2-3 green cardamoms. After adding the water, add salt to taste. But today, our aim is just to learn How to Cook Perfect Basmati Rice for Biryani or Plain Basmati Rice Recipe along with Basmati Rice Cooking Tips!! For absorption method, just add 1.5 cups water. Add 5 cups water and heat the water on a high flame. To save time, I … Sprinkle 1 tsp oil or ghee and fluff up with a fork. There are so many kinds of basmati rice available in the market among which many are not good enough to use for a dum biriyani making. ROLL THE DOUGH INTO A LONG CYLINDER AND PRESS ONTO THE EDGES OF THE PAN. 5. Pour in 8 cups of water. 3. Great article Swasthi! 1. It is very easy way to cook basmati rice in cooker, you can also cook using open pan and close pan method. ADD YOGURT AND MIX. Wash basmati rice until water runs clear. To cook basmati rice for biryani, always follow the instructions mentioned in the biryani recipe and not a generic one. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 2 tablespoons ghee + for drizzling. 4. Then add drained rice and fry on a high flame for 1 to 2 mins. 750 GRAMS CHICKEN, CUT INTO 16 PIECES ON THE BONE, 1½ CUPS DAAWAT BIRYANI BASMATI RICE, SOAKED AND DRAINED, A GENEROUS PINCH OF SAFFRON, SOAKED IN WARM WATER. 3. 3. Add the drained rice. (in the recipe card). The first step in cooking basmati rice is to properly measure your ingredients. 1 tablespoon caraway seeds (shahi jeera) 2 medium onions, sliced. You can use regular salt too. April 6, 2012 By Aarthi 17 Comments. But how do you identify 75% cooked basmati rice? OPEN THE LID AND TRANSFER THE BIRYANI ONTO A SERVING PLATE. Take a deep bottomed pan. For perfect basmati rice, you need 1 cup of basmati + 1 ½ cups cold water. 2. 2 teaspoons red chilli powder ¼ teaspoon turmeric powder. Drain to a colander. Add in the spices along with 1 tsp to 1 tbsp oil again depending on the quality of rice. Sorry Suguna I forgot to reply you. ADD GINGER-GARLIC PASTE AND MIX. The aroma and taste of a dum cooked Biryani largely depends on the quality of basmati rice used. You will just need to cook and fluff up with a fork. This method is when you cook rice in a vessel inside the cooker. ADD TURMERIC POWDER, RED CHILLI POWDER AND CORIANDER POWDER, MIX WELL AND SAUTÉ FOR 2-3 MINUTES. Using basmati rice that is from the current harvest, low GI rice, unpolished rice and mulberry rice are some of the kinds which do not yield good grainy rice once it is cooked. Cooking basmati rice correctly is very crucial to making good biryani or to enjoy with your meal. Spice like bay leaf, star anise, shahi jeera, cinnamon, cloves and mace can be used. In a pressure cooker, heat oil, add fennel seeds, cloves, cinnamon, cardamom and bay leaves and fry for 2 minutes then add the slit green chillies and onions and saute till onions turn translucent. 1. 1. For best results check the pack for soaking time. Usually for 1 cup rice, any where from 4 cups to 5 cups can be used. When to drain the rice depends on what kind of biriyani you are making. ADD HALF THE CHOPPED CORIANDER, HALF THE MINT LEAVES, HALF THE BROWNED ONIONS AND COOKED RICE. SPREAD THE RICE EVENLY. Some kinds of rice need about 60 minutes plus for the grain to absorb water. DRIZZLE SAFFRON WATER ON TOP AND ADD GREEN CHILLIES, GINGER JULIENNES, REMAINING BROWNED ONIONS, REMAINING CHOPPED CORIANDER AND REMAINING MINT LEAVES. The rice expands completely by then, but has to be cooked further which is done during the dum process. When you bite into the rice, you will feel the slight rawness in the rice. When the water comes to a boil, allow to boil rapidly. 1 tablespoon ginger-garlic paste. Cooking rice to al dente is not right for all kinds of biryani. Cooking basmati rice correctly is very crucial to making good biryani or to enjoy with your meal. If you are not using premium quality rice, you should be using up to 5 cups water to get rid of starch completely. If making only layered biryani – like egg, prawns or fish biriyani – rice has to be cooked to 90 to 100% based on the moisture and the time taken for dum cooking. It is always best to follow cooking basmati rice for making biriyani from the biryani recipe you choose to try and not follow a generic one. How to cook Basmati Rice for Biryani / Rice by Draining Method / Rapid Boil Method – Back to basics. Basmati rice – 1 cup . 1 tablespoon caraway seeds (shahi jeera) 2 medium onions, sliced. When the pressure subsides, open the cooker and fluff the rice gently with a fork so that the grains do not break. Thanks , do try it. Always choose premium quality basmati rice that is aged and has been stored in good condition. 4. How to cook basmati rice – This post shares how to cook basmati rice in a pot or cooker for a meal or for biryani. Cook on a medium heat until the rice absorbs water. 2-3 green cardamoms. 4. How to cook basmati rice. ADD CHICKEN PIECES, SALT, BIRYANI MASALA, MIX WELL AND COOK FOR 3-4 MINUTES. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Soak for atleast 20 to 60 mins depending on the kind of basmati rice. This post shares how to cook basmati rice in a pot or cooker for a meal or for biryani. How to cook basmati rice in pot or cooker for a meal or biryani. God bless you dear.. © 2012 - 2020 - Swasthi's Recipes. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Do not stir too much since the rice is soaked for long time it tends to break. SERVE HOT GARNISHED WITH BROWNED ONIONS AND MINT SPRIG. 1 bay leaf. If you follow the perfect method you will get a very fluffy and non sticky rice required for pulao, biryani, fried rice and many … Rice must be grainy but not mushy. https://www.indianhealthyrecipes.com/cook-basmati-rice-biryani If making pakki biryani – veg biryani, chicken biryani, mutton biryani – Basmati rice has to be 90% cooked i.e cooked to al dente. In this kind of biriyani, the dum process does not release any moisture but instead only infuses the flavors. HEAT GHEE IN A DEEP NON STICK PAN, ADD CARAWAY SEEDS AND ONIONS, MIX AND SAUTÉ TILL ONIONS TURN GOLDEN. BOIL SUFFICIENT WATER IN A DEEP NON-STICK PAN.