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 15-20 minutes.

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. Sauté for a short while until they start to sizzle and release their aroma. Add 1/2 cup roughly chopped onion and salt to taste. Sauté 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 sautéed onions. Mix well. Then, add 1/4 tsp turmeric powder and garam masala powder. Continue to sauté 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 20 minutes, 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.

• 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.

• This plain biryani can be a base for adding various vegetables or meats to create different biryani styles.