Plain Biryani – Indian Style
Recipe Summary
- This recipe demonstrates how to prepare a simple yet aromatic Plain Biryani using a rice cooker. It features fragrant Basmati rice cooked with whole spices, ginger, garlic, green chili, and yogurt, topped with saffron, cashews, and fresh herbs for a delightful vegetarian meal.
All Ingredients - Main Ingredients
- Basmati Rice 1 cup
- Oil 1 tbsp
- Ghee (clarified butter) 2 tbsp
- Bay Leaves 2-3
- Cinnamon Stick 1 inch piece
- Green Cardamom Pods 3-4
- Black Peppercorns 5-6
- Cloves 3-4
- Star Anise 1
- Onion, roughly chopped 1/2 cup
- Salt to taste
- Ginger Paste 1 tbsp
- Garlic Paste 1 tbsp
- Green Chili Paste 1 tsp
- Turmeric Powder 1/4 tsp
- Garam Masala Powder to taste
- Plain Yogurt 1/2 cup
- Vegetable Stock or Water 1 1/4 cup
- Saffron Strands few
- Warm Water 1 tbsp
- Cashews, broken into pieces 1 tbsp
- Red Chili Powder 1/2 tsp (optional)
All Ingredients - For Garnish
- Fresh Coriander (Cilantro), chopped 1 tbsp
- Fresh Mint Leaves, chopped 1 tbsp
Tools You'll Need
- Pot
- Mortar & pestle
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Rice
Take 1 cup of Basmati rice. Wash it thoroughly under running water until the water runs clear. Soak the washed rice in water for about .
Step 2: Sauté Spices and Onions
In a rice cooker pot, heat 1 tbsp oil and 1 tbsp ghee. Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, black peppercorns, cloves, and star anise. for a short while until they start to sizzle and release their aroma. Add 1/2 cup roughly chopped onion and salt to taste. the onion until it is about to get done and turns translucent.
Step 3: Add Pastes and Powders
Add ginger paste, garlic paste, and green chili paste to the onions. Mix well. Then, add 1/4 tsp turmeric powder and garam masala powder. Continue to for a minute until the raw smell of the pastes disappears.
Step 4: Incorporate Yogurt and Rice
Add 1/2 cup plain yogurt to the mixture and mix thoroughly until well combined. Drain the soaked Basmati rice completely and add it to the pot. Gently mix the rice with the spices and yogurt.
Step 5: Add Liquid and Cook
Pour 1 1/4 cup vegetable stock (or plain water if stock is unavailable) into the pot. Stir gently to combine all ingredients. Close the rice cooker lid and set it to cook for approximately , or until the rice is perfectly cooked and fluffy. Ensure not to overcook the rice.
Step 6: Prepare Saffron Water
While the rice is cooking, take a few strands of saffron and grind them lightly in a mortar and pestle. Add 1 tbsp warm water to the saffron and let it soak to release its color and flavor.
Step 7: Finish the Biryani
Once the rice cooker finishes cooking, open the lid. Pour the prepared saffron water evenly over the cooked rice. Sprinkle a little more garam masala powder on top. Smear 1 tbsp of ghee over the rice. Add 1 tbsp of broken cashew pieces. Gently fluff the rice using a fork to mix the ingredients and separate the grains. Sprinkle red chili powder on top if desired for extra color and mild heat.
Step 8: Garnish and Serve
Chop fresh coriander and mint leaves. Garnish the biryani with the chopped fresh coriander and mint. Gently mix the herbs into the biryani. Serve the Plain Biryani warm with your favorite raita or side dish.
Pro Tips
• Use only Basmati rice for this recipe; other rice types may not yield the same texture.
• Do not overcook the rice, as overcooked biryani will not taste good.
• Soaking the rice for 15-20 minutes helps achieve perfectly cooked, separate grains.
Recipe Variations
• This plain biryani can be a base for adding various vegetables or meats to create different biryani styles.
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