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Biryani Rice

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Adjust Servings:
For Soaking Rice & Saffron
3cups Basmati rice (soaked)
2lt Water
a pinch Saffron
¼ cup Milk
For Biryani Stock (jhol)
¼ cup Oil
2nos Bayleaf
(2” piece) - 2nos Cinnamon
7-8nos Cloves
8-10nos Peppercorns
10-12 nos Cardamom
2nos Javitri whole
2tsp Shahi jeera
1½ cups Onion sliced
2nos green chilli Slit
1½ tbsp Garlic chopped
1½ tbsp Ginger chopped
1no Orange (kinnu)
1 small bunch Mint leaves
6cups Water
to taste Salt
1tbsp Rose water
2tbsp Meetha Ittar
2drops Kewra
2tbsp Desi Ghee

Biryani Rice

Yummy flavours of biryani minus the veggies & meats.

  • Suitable for vegetarian

Its plain simple tasty.

  • 35 mins
  • Serves 4
  • Medium


  • For Soaking Rice & Saffron

  • For Biryani Stock (jhol)





Wash and soak the rice in 2lts of water for 30mins. Warm up the milk and add saffron to it and keep aside for 30mins.


Heat a pan and drizzle oil. Once the oil is hot add the bayleaves, cinnamon, cloves, peppercorn, cardamom, javitri, shahi jeera and stir them for few seconds. Make sure to add all these spices in hot oil. Bring in the sliced onions, green chillies, ginger and garlic. Cook them to the stage where onions just start to brown. Cut an orange into half and squeeze its juice straight Into the pan. Don’t worry if the seeds also fall in, we will be straining them later anyway.


If your are using an orange that has a sweet rind then tear the rind and add it to the pan. Kinnu or Valencia orange rind is very less bitter and works perfectly for this recipe. Alternatively if you do not have an orange then squeeze 1 small lemon instead of the orange.


Pick a clean bund of mint and break it into 2 and add it to the pan. Add mint leaves alone with its stem. Stir and cook for 5mins. Now add water and bring it to a quick boil, then simmer and cook for 5 mins.


Turn off the heat and strain the liquid, this liquid is like liquid gold as it has all the flavours that will mimic the flavours of biryani. Pour this liquid into a fresh deep pan and bring it to boil, season with salt, pour rose water, kewra water and 2 drops of meetha ittar.


Drain the water from the rice and add them into the boiling liquid, give a stir and cook the rice on high heat till the level of water and rice is approx the same. At this stage lower the heat, pour over dissolved saffron and ghee. Cover and cook for 10mins approx or till all of liquid is absorbed and rice is tender. Once all of the water is absorbed, turn off the heat and let the rice sit for 10mins without opening the lid.


Open the lid and carefully fluff up the rice, scoop it and serve it on to a platter and serve it hot with burani raita.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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