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A quick and easy recipe for a basic biryani rice



A quick and easy Indian side dish that is flavorful and easily customizable.


  • 1 cup basmati rice
  • 2 tablespoons butter
  • 1 medium yellow onion, diced into small pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • ¼ cup golden raisins
  • ¼ cup slivered almonds
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • ½ teaspoon cinnamon
  • 1 ½ cups chicken stock
  • ½ cup dry white wine (I use chardonnay)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ lemon
  • 2 tablespoons shredded coconut, optional


  1. Make the rice. Rinse the rice in a fine mesh strainer under cold running water. Use your hands to turn and move the rice, allowing the water to run through all of the grains. Set aside to drain completely.
  2. In a large saucepan, melt the butter over medium heat. Slide in the onions, garlic, and ginger. Saute the vegetables until the onions begin to turn translucent, about 5 minutes.
  3. Stir in the raisins, almonds, turmeric, cumin, coriander, and cinnamon. Cook, stirring, until the spices are fragrant, about 2 minutes.
  4. Add in the rice and stir to combine the spice mixture into the rice.
  5. When the rice is a uniform color, continue to cook, stirring, to toast the rice grains for another 2 or 3 minutes. Keep the mixture moving to avoid burning.
  6. Pour in the stock, wine, kosher salt, pepper, and cayenne. Stir well and cover the pot with a lid that has been tightly wrapped with a kitchen towel. Bring to a boil.
  7. Lower the heat to low and allow the rice to steam until it is tender, about 20 minutes.
  8. Remove from the heat. Do not remove the lid! Allow the rice to rest, covered, for 10 minutes.
  9. After resting, fluff the rice with a fork. Spoon the biryani onto a serving platter.
  10. Squeeze the lemon juice over the rice. Sprinkle the toasted coconut on top and serve warm.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes


  • Serving Size: 1