How To Make Brown Basmati Rice Biryani Recipe Card

 

brown_basmati_pulao_foodfood

 

Ingredients for Brown Basmati Rice Biryani Recipe

  • Brown basmati rice soaked for ½ hour and drained 1½ cups
  • Ghee 2-3
  • Green cardamoms 2-3
  • Star anise 1-2
  • Cloves 5-6
  • Black cardamom 1
  • Cinnamon ½ inch
  • Bay leaf 1

 

 

 

 

 

  • Salt to taste
  • Caraway seeds (shahi jeera) 1 teaspoon
  • Onions sliced 3-4 medium
  • Ginger-garlic paste 2 tablespoons
  • Pumpkin peeled and cut into cubes 1 small
  • Carrots peeled and cut into medium pieces 2-3
  • Saffron (Kesar) milk 3 tablespoons
  • Bottle gourd (lauki/doodhi) peeled and cut into medium pieces 1 small
  • Turmeric powder ½ teaspoon
  • Red chili powder 1 teaspoon
  • Yogurt ½ cup

 

 

 

 

 

  • Garam masala powder 1¼ teaspoons
  • Green cardamom powder ¼ teaspoon
  • Ginger cut into juliennes 1 inch
  • Fresh mint sprigs 3-4

 

 

See Also:- Basil Pesto Bombs Recipe

 

Method For Brown Basmati Rice Biryani

 

  • Heat ghee in a non-stick pan.
  • Heat 4 cups water in another deep non-stick pan. Add green cardamoms, star anise, cloves, black cardamom, cinnamon and bay leaf and bring it to a boil. Add rice, mix and let it cook.
  • Add caraway seeds to the ghee and sauté for a minute. Add onions and sauté till well browned.
  • Add salt to the rice, mix well and cook till the rice is fully done.

 

 

 

 

 

  • Add ginger-garlic paste, mix and sauté for a minute. Add pumpkin and carrot, mix, cover and cook for 8-10 minutes.
  • Strain the rice in a colander and set aside.
  • Add bottle gourd, turmeric powder, chili powder and salt to the vegetables and mix well. Add yogurt and mix well. Add 1 teaspoon garam masala powder and mix well.
  • Discard bay leaves and cinnamon from the strained rice and add the rice to the vegetables. Mix well.
  • Add saffron milk, remaining garam masala powder, cardamom powder, ginger juliennes and torn mint leaves. Mix well, cover and cook on low heat for 3-5 minutes.
  • Serve hot.
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