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A plate of seasoned rice garnished with mint leaves, lime wedge, and sliced red onions, with a gold spoon on the side. Bowls of limes, onions, and yogurt are nearby.
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Biryani Rice

Aged basmati cooked with bloomed whole spices and ghee, finished with saffron milk. The aromatic side dish that makes every curry feel like a restaurant plate.
Prep Time30 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4 servings (about ¾ cup per person)
Calories: 425kcal
Author: Abi Gunasekaran

Ingredients

milk

Instructions

Rinse and Soak

  • Rinse the basmati rice under cold water until the water runs nearly clear. Soak in fresh cold water for 20–30 minutes, then drain completely.

Bloom the Spices

  • Heat ghee and neutral oil in a medium saucepan over medium. Add the cumin seeds, bay leaf, mace, cardamom pods, cloves, cinnamon stick, and star anise. Cook for 30–45 seconds, stirring, until fragrant and the cumin is sputtering.
    A black cast iron skillet containing hot oil with whole spices such as bay leaf, dried red chili, cumin seeds, and star anise, on a beige surface with a green cloth nearby.

Add Broth

  • Pour in the broth and salt. Bring to a rolling boil.

Cook the Rice

  • Add the drained rice, stir once, reduce heat to low, cover tightly, and cook for 12–14 minutes until all liquid is absorbed. Do not stir or lift the lid.
    A cast iron skillet filled with uncooked rice, whole spices, and water sits on a countertop near a green cloth, a glass bowl of saffron, and a bottle of oil.

Bloom the Saffron

  • While the rice cooks, steep saffron strands in 1 tablespoon of warm milk for 5–10 minutes.

Drizzle and Rest

  • Drizzle the saffron milk over the cooked rice. Turn off heat, replace the lid, and rest for 10 minutes. Do not open the lid.
    A cast iron skillet filled with cooked basmati rice, garnished with whole spices and saffron threads, sits on a light surface next to a green cloth and a bottle of oil.

Fluff and Serve

  • Fluff gently with a fork from the edges inward. Top with fresh mint and serve immediately.
    A cast iron skillet filled with saffron rice garnished with mint leaves and whole spices, surrounded by a bowl of sliced red onions and a green cloth.

Notes

  • Use aged basmati for the best grain length and aroma. If unlabeled, reduce broth by ¼ cup.
  • Don't double the bay leaf, star anise, or mace when scaling up — cap those at 1.5x.
  • Reheat with a splash of water in a covered pot over low heat, or microwave covered.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 77g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 1243mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 2mg