Any rice based dish is always defined by the way one cooks the rice. The texture of rice is very important to make any biryani or pulao. Imagine eating a paste like textured pulao or biryani where the rice grains are sticking to each other with no bite. Sounds unappetizing isn’t it. But let’s not ruin the actual dish and we’ll learn to make some good biryani chawal today.
Biryani chawal or rice for biryani is made with basmati rice. Basmati rice is long grained and filled with a fragrant aroma. It defines your biryani with all the masalas making it a signature dish. Biryanis have layers of flavours and each layer should ooze with aroma. This is the reason why biryani chawal or rice for biryani is flavoured with some spices to make it extra special.
Now for some important tips to make biryani chawal. Make sure to wash the rice till the water runs clear. This is the most important step or you will end up with sticky rice! Then comes the soaking part, always soak the rice for 5-15 minutes. But do not exceed 15 minutes, in my experience I like to soak only 5 mins or less. Now comes the most important part, resting period, the washed & soaked rice should be rested for 15 minutes. This is my secret to get good blooming biryani chawal.
Lastly I would like to say that do not be intimidated to cook this rice. Follow these secrets and you will make your best biryani! For South Indian bhaats try this how to cook rice recipe from FOI. More pulao recipes: methi matar pulao, vegetable mint pulao etc.
- 1 Cup basmati rice
- 4 Cups water
- 1-2 bay leaf/leaves
- 2" cinnamon piece or cassia bark or dalchini
- 2 laung
- Few peppercorns (optional)
- 1 Tsp salt
- Few drops oil
- 1-2 Cups room temperature water
- Take the basmati rice into a bowl, check the rice and ensure there no impurities
- Wash the rice 4-5 times changing water everytime till the water runs clean
- Soak in water for 5-10 minutes, drain the water and let it sit for 15-20 minutes
- Gather the whole spices together
- In a big saucepan pour the water and drop in the spices, add a few drops of oil
- Season with salt and bring the water to a gentle boil
- Slowly empty the washed and soaked rice into the boiling water
- Let rice cook on low flame
- Rice starts absorbing water
- Check the rice and check to see the rice grains have started turning a bit soft
- After about 8 minutes, the rice grains are 80% cooked, check to see the grains are soft yet they have a bite
- Drain off the remaining water and pour some room temperature water to stop the cooking
- Biryani chawal is ready to use to make some delicious biryani
Ensure the water runs clear when washing the rice, or the starch will make the rice grains to stick together
Do not overcook the rice, check every 2-3 minutes, depends on the quality of rice for the time it takes to cook
Biryani Chawal Stepwise:
Take the basmati rice into a bowl, check the rice and ensure there no impurities
Wash the rice 4-5 times changing water everytime till the water runs clean
Soak in water for 5-10 minutes, drain the water and let it sit for 15-20 minutes
Gather the whole spices together
In a big saucepan pour the water and drop in the spices, add a few drops of oil
Season with salt and bring the water to a gentle boil
Slowly empty the washed and soaked rice into the boiling water
Let rice cook on low flame
Rice starts absorbing water
Check the rice and check to see the rice grains have started turning a bit soft
After about 8 minutes, the rice grains are 80% cooked, check to see the grains are soft yet they have a bite
Drain off the remaining water and pour some room temperature water to stop the cooking
Biryani chawal is ready to use to make some delicious biryani
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