When the water comes to a boil, allow to boil rapidly. Add in the spices along with 1 tsp to 1 tbsp oil again depending on the quality of rice. Taste the water, it has to be slightly salty. 3. * Percent Daily Values are based on a 2000 calorie diet. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. 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. Pour 1.5 hot water and add salt. Alternative quantities provided in the recipe card are for 1x only, original recipe. Sorry Suguna I forgot to reply you. 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. Add the drained rice. Great article Swasthi! STRAIN AND SET ASIDE. DRIZZLE SAFFRON WATER ON TOP AND ADD GREEN CHILLIES, GINGER JULIENNES, REMAINING BROWNED ONIONS, REMAINING CHOPPED CORIANDER AND REMAINING MINT LEAVES. Put the pot on high heat with the lid off. PLACE THE LID ON TOP, PRESS TO SEAL AND COOK ON LOW HEAT FOR 15-20 MINUTES. 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. 2-3 black cardamoms. 1 tablespoon caraway seeds (shahi jeera) 2 medium onions, sliced. The rice expands completely by then, but has to be cooked further which is done during the dum process. HEAT GHEE IN A DEEP NON STICK PAN, ADD CARAWAY SEEDS AND ONIONS, MIX AND SAUTÉ TILL ONIONS TURN GOLDEN. Wash it well a few times in ample amount of water. Rice must be grainy but not mushy. Add the spices and saute for 1 min. 4. Since the marinade for kacchi biryani has more moisture than the pakki biryani, it has to be under cooked. https://www.wikihow.com/Cook-Rice-in-an-Indian-Style-Pressure-Cooker https://www.indianhealthyrecipes.com/cook-basmati-rice-biryani Sprinkle 1 tsp oil or ghee and fluff up with a fork. ADD TURMERIC POWDER, RED CHILLI POWDER AND CORIANDER POWDER, MIX WELL AND SAUTÉ FOR 2-3 MINUTES. (in the recipe card), 2. This post shares how to cook basmati rice in a pot or cooker for a meal or for biryani. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. Add little salt and 1 tsp oil. Or cover and pressure cook for 1 whistle on a medium high flame. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. To cook it in pot or cooker using draining method. 3. If making kacchi mutton biriyani, basmati rice has to be half cooked i.e 50% to 60%. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. When to drain the rice depends on what kind of biriyani you are making. Add salt as needed. Usually for 1 cup rice, any where from 4 cups to 5 cups can be used. 1 inch cinnamon. 2-3 green cardamoms. For best results check the pack for soaking time. 6. share this. Check your inbox or spam folder to confirm your subscription. 3-4 cloves. Fry method works only when aged basmati rice us used. Add the rice and cook on a medium high flame until the rice is fully done yet not mushy. 4. When the pressure subsides, open the cooker and fluff the rice gently with a fork so that the grains do not break. Drain to a colander. But the pressure cooker method saves lot of time and also gas. Then add drained rice and fry on a high flame for 1 to 2 mins. 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