Equipment
Ingredients
Rice and Liquids
- 300 g basmati rice, unrinsed
- 600 ml water
Aromatics and Vegetables
- 150 g red onion, thinly sliced
- 15 g garlic, minced
- 15 g fresh ginger, finely grated
- 10 g fresh green chile, slit lengthwise
- 150 g potato, peeled and cut into 2cm cubes
- 100 g carrot, peeled and sliced into thick coins
- 150 g cauliflower, cut into small florets
- 75 g green peas, frozen, thawed
Spices and Fats
- 45 g ghee
- 3 g cumin seeds
- 4 green cardamom pods, lightly crushed
- 1 black cardamom pod
- 4 whole cloves
- 1 star anise
- 2 bay leaves
- 1 cinnamon stick
- 4 g garam masala
- 2 g ground turmeric
- 2 g kashmiri red chili powder
- 8 g fine sea salt
Garnish
- 40 g cashews, raw, unsalted
- 40 g golden raisins
- 15 g fresh mint, leaves only, roughly chopped
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place the basmati rice in a fine mesh strainer and rinse under cold water until the water runs completely clear. Transfer to a bowl, cover with fresh water, and soak for 20 minutes. Drain well.
Melt the ghee in a Dutch oven over medium heat. Add the cashews and fry until pale gold, then add the raisins and fry until they plump up. Remove both from the pot with a slotted spoon and set aside.
In the same pot with the remaining ghee, add the cumin seeds, green and black cardamom, cloves, star anise, bay leaves, and cinnamon stick. Stir constantly for 30 seconds until highly fragrant.
Add the sliced red onion. Cook, stirring occasionally, until the edges begin to caramelize and turn deep brown. Stir in the minced garlic, ginger, and green chile, cooking for 1 more minute.
Stir in the potatoes, carrots, cauliflower, garam masala, turmeric, red chili powder, and salt. Cook for 2 minutes to toast the ground spices and coat the vegetables evenly.
Add the drained basmati rice to the pot. Stir gently for 1 minute to toast the grains. Pour in the water and scatter the green peas on top. Bring the mixture to a rapid boil at 100 degrees Celsius (212 degrees Fahrenheit).
As soon as it boils, reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer undisturbed for 15 minutes.
Remove the pot from the heat completely. Keep the lid on and allow the biryani to rest for 10 minutes to finish steaming and firm up the rice grains.
Remove the lid and gently fluff the rice with a fork, pulling from the bottom up. Fold in the reserved cashews, raisins, fresh mint, and cilantro before serving.
Chef's Notes
- Always wash your basmati rice until the water runs completely clear. This removes surface starches that cause clumping and guarantees distinct, fluffy grains.
- Using a heavy-bottomed pot or Dutch oven is crucial for even heat distribution, preventing the rice from scorching on the bottom before it cooks through.
- If your pot lid does not fit tightly, place a clean cotton kitchen towel or a sheet of aluminum foil between the pot and the lid to trap the steam effectively.
- Browning the onions until they are deeply caramelized is a key foundational step in Indian cooking that provides a natural sweetness and complex depth to the dish.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 2 months — Freeze in individual portions. Texture of vegetables may soften slightly upon thawing.
Reheating: Microwave covered with a splash of water to re-steam the rice, or heat gently on the stovetop.
