Biriyani Masala Rice
Biriyani Masala Paste is a perfect blend of zesty spices for a making a Biriyani Roast, Biriyani Curries or Biriyani Masala Rice using either vegetables, meat or seafood.
Ingredients (Serves 6)
- 3 cups Basmati rice, soaked 30 mins, then drained
- 9 cups cold water
- 3 tbsp salt
- 5 cm cinnamon sticks
- 4 cardamoms
- 1 star anise
- 3 cloves
- 1 tsp shah jeera (black cumin seeds or caraway seeds)
- 2 bay leaves
- 1 tbsp oil
- 1 quantity cooked Biriyani Masala Curry
- few tbsp melted ghee
- 2 brown onions, thinly sliced then deep fried until crispy/caramelised
- Generous pinch of saffron threads, crushed and soaked in ½ cup warm milk
- 1 tbsp cashew nuts, pan fried till golden brown
- 1 tbsp raisins, pan fried till puffed
- 1 tbsp rose water
Mix together in a bowl
- 1 cup each of coriander (leaves and stems) and mint leaves, chopped
- Juice of 1 lemon
- 2 green chillies, finely chopped
- Place drained rice and whole spices in a deep pot with water. Bring to rolling boil and continue cooking for 9 minutes until a grain of rice can be broken into 3 parts. Do not overcook. Drain rice well and cool on a flat container. Smear ghee all over a wide vessel, add half quantity of cooked Biriyani Masala Curry (reserving most of the curry sauce as gravy for serving) and spread out over the vessel.
- Spread half the cooled rice over this layer, pour ½ tablespoon of ghee over rice and add half the crispy/caramelised onions. Sprinkle over a tablespoon of the coriander mixture and pour about half the saffron milk over the rice. Spread the remainder of the Biriyani Masala Curry (reserving sauce) over this layer.
- Repeat above process for second layer and finally sprinkle over rose water, raisins and cashew nuts. Cover with aluminium foil and a lid. Cook in a 180˚C oven for 30 minutes. Leave to cool slightly, combine gently and serve with raita, kosumber and remaining Biriyani gravy.