Basic Biryani Rice

Biryani rice (also called kuska rice) is a fragrant and flavorful dish made with warm Indian spices and aromatic vegetables. It’s a wonderful side dish that can be customized to suit your family’s tastes or what you have on hand.

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This basic Biryani rice recipe hails from southern India. Purists may say it isn’t a Biryani because it isn’t layered with meat and dum cooked, which is a low and slow process, preferably in a round, heavy-bottomed pot. However, there are as many biryani recipes as there are cooks.

What Is Biryani?

Biryani is a much-loved, extravagant dish often reserved for special occasions like weddings and holidays. It is a cooking method of layering meat, rice, and vegetables with spices, gravy, or sauce.

The word ‘biryani’’ comes from the Persian word ‘birian,’ which means ‘fried before cooking.’ It originated in Persia (modern-day Iran) and was brought to India by the Mughals.

The theory is that Shah Jahan’s queen, who inspired him to build the Taj Mahal, visited army barracks where she found the soldiers undernourished. She asked the cook to prepare a dish that was balanced and would replenish their bodies. He made Biryani.

What Type Of Rice Do I Use In Biryani?

The type of rice in Biryani is important to the dish. The rice used most often is a long grain, aged Basmati rice. The basmati flavor has spicy, nutty, and floral notes. It’s known for its popcorn-like aroma.

As basmati rice ages, it loses some of its moisture content. This helps prevent rice that is mushy or sticky. Basmati also doesn’t get puffy when it absorbs liquid. It lengthens, which gives Biryani it’s signature fluffy appearance.

What To Look For When Buying Basmati Rice

Your Biryani’s success relies on the ingredients’ quality, so obtaining the best rice is crucial. Here are a few tips on what to look for:

• The grains of basmati should be long or extra long. The ends should be tapered without broken or jagged grains.
• It should be light tan, beige, or pale yellow. It should never be bright or pearly white or gray. The darker colors are achieved by aging the basmati. 
• Smell it. Basmati rice will have a pleasant aroma even before cooking. It has no smell, don’t buy it.
• Check the purity percentage on the bag or container. It should be as close to 100 as possible. Try to find rice that is greater than 94%, this means that there are almost no impurities, dirt, or foreign matter.

What Ingredients Are Needed?

• Basmati rice – I like Royal Basmati rice brand.
• Butter – you could also use ghee, olive oil, or bacon fat.
• Onion, garlic, and fresh ginger (you could use powdered ginger in a pinch, but fresh is much more flavorful.)
• Raisins – I used golden raisins. They add sweetness and texture to the rice.
• Slivered almonds – adds texture and crunch.
• Turmeric. Cumin, coriander, cinnamon, and cayenne
• Chicken or vegetable stock
• White wine – I used a dry, buttery chardonnay
• Kosher salt and black pepper
• Lemons – for acidity

Do I Have To Wash My Rice?

The short answer is yes. By running water over the rice in a strainer until the water runs clear, you are rinsing away any dirt or debris on the rice. It also removes the surface starch so the rice remains fluffy with separate grains and doesn’t get sticky.

Tips For Making Biryani

• Use the best ingredients you can find/afford. The end product is dependent on quality, fresh ingredients. For example, using fresh garlic and ginger instead of powdered or paste will taste more flavorful and fresh.
• Take the time to rinse and soak the rice. By soaking the rice, you remove the surface starch and softens the hard shell making it easier and faster to cook.
• Don’t skimp on the fat. Whatever kind of fat you use, fat adds flavor. It also keeps the mixture moist.
• Blooming (toasting) the spices in the hot butter brings out and intensifies their flavors and aromas.
• Toasting the rice helps to keep the rice kernels separated and brings out a nutty flavor.
• Chop the onions and garlic as fine as possible. You want them to ‘melt’ into the butter and rice.
• Once the rice is cooked, allowing it to steam is important. Steaming the rice ensures that the kernels are soft all the way through.

What To Serve With Basic Biryani Rice

• Thai Coconut Curry Salmon Fillets
• French Chicken Vinaigrette
• Thai Fish Cakes
• Lemon Roasted Garlic Swordfish

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