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The Recipe of Traditional Biryani
Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among
the population of the Indian subcontinent. It can be compared to mixing a curry, later combining it
with semi-cooked rice separately. This dish is especially popular throughout the Indian
subcontinent, as well as among the diaspora from the region. It is also prepared in other regions
such as Iran, Iraq and other Gulf countries. It is made with Indian spices, rice, meat (chicken, goat,
pork, lamb, prawn, or fish), vegetables or eggs. The word 'biryani' is derived from a Persian word,
birian, which means fried before cooking. It is one the most popular dishes which has acquired a
niche for itself in South Asian cuisine.
Here is a recipe of making Biryani :
Rinse 1 cup Basmati rice for two three times in water, till the water runs clear of starch.
Soak the Basmati rice in water for 40 minutes. Then drain the rice and keep aside.
Heat 2 table spoon oil or ghee in a pressure cooker or a thick bottomed pan. Add Half table spoon caraway seeds along with the whole spices like 1 or 2 Tej Patta (Indian bay leaf), 3 to 5 cloves, 4 to 6 Black Pepper, 1 small Star Anise, 1 inch Cinnamon, 3 to 4 green Cardamoms and 2 to 3 single strands of Mace. Do the the procedure till you get the aroma of spices.
Now add the 1 table spoon Ginger - Garlic paste, 1 table spoon chopped Coriander and 1 table spoon chopped Mint leaves.
Stir and heat the mixture till the aroma of Ginger-Garlic disappears.
Add the soaked rice grains and 20 to 22 saffron strands.
Stir gently and heat for a minute or two.
Add 1.75 to 2 cups of water. Depending on the quality of rice, you can add less or more water.
Stir well and put the salt as per your taste. Squeeze the 7-8 drops of Lemon juice.
Cover the pressure cooker tightly with the lid and cook on medium to high flame for 1 to 2 whistles or for 6 to 7 minutes. Depending on the size of the cooker, the time will vary.
When the pressure settles down on its own, open the lid and gently fluff the rice.
Meanwhile while the rice is pressure cooking, prepare the garnish and its totally optional. while being served, Garnish the biryani rice with the fried onions, cashews and chopped mint leaves or coriander leaves.