Biryani rice is a most versatile dish. In essence it is a dish of rice that is usually prepared with some meat, especially lamb or chicken … although this time we have chosen to make vegetarian, so that this rice is a great garnish, forceful and spicy, ideal to accompany any recipe. If you like the taste of spices and want to know the essence of Indian cuisine … do not miss this Biryani rice.
long grain rice (175 gr.)
Onion (1 pc.)
tomatoes (1 pc.)
peas (40 gr.)
garlic (2 teeth)
fresh ginger (a piece of 2 cm.)
butter (1 tablespoon)
cinnamon china or cassia (a small piece)
Laurel (1 sheet)
clove (2 buds)
turmeric (half teaspoon)
cilantro (1 sprig)
First of all, prepare the garlic and ginger paste, which is one of the fundamental bases of Indian cuisine … and also of this Biryani rice. To do this, peel the garlic, cut it in half to remove the germ and split the halves into 3 or 4 pieces. Meanwhile, peel the piece of ginger with the help of a knife or with the back of a teaspoon (yes, you’ll see how easy it is to peel the ginger by scraping the root with a little force with the back of a spoon … skin comes out alone). Cut it into pieces.
Add the pieces of garlic and ginger to the glass of the blender and add a little water … you will only need several drops or a small trickle … your only goal is to allow you to thoroughly crush both ingredients until you get a paste.
Wash the rice in a colander under the tap of cold water. Move it a bit with your hand … but gently, so that the grains do not break. When the water comes out clean, it will be ready.
Peel the onion and cut it into feathers, that is, into thin strips. Chop the tomato in small cubes and reserve separately. Wash and chop also cilantro, very often. Reservation.
Place a thick-bottomed pan or saucepan over a fire with a little thread of oil and butter. When it is already hot, and the butter begins to melt, add the leaves of bay leaves divided into two or three pieces, the piece of cassia or wild cinnamon and cloves. Let them roast for a few seconds to release their aromas.
Immediately afterwards, add the onion and let it simmer over low heat for 7 or 10 minutes.
When the onion is well done, soft and transparent, add the chopped tomato and continue cooking for 5 or 7 minutes more.
Add the garlic and ginger paste, move well with the help of a wooden or silicone spoon so that all the flavors are well integrated and continue cooking for a few minutes more.
Add the turmeric, the peas and the chopped cilantro. Mix everything well.
Now add the rice and let it brown for a minute. Add the water, double the volume of rice and raise the heat until it boils. At that time, lower it a little and let it cook for 15 minutes. From that moment on, try to see how it is, correct the point of salt and remove from the fire as soon as the biryani rice is at its point.
Serve your Biryani rice immediately, very warm. If you wish, you can garnish with a little more chopped cilantro, if you like its flavor. This biryani rice is a perfect first course or an ideal side dish for a meat dish. Exotic and delicious!