How to make Barian -
Creamy spiced rice with almonds.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Almonds (आलमंड/बादाम)
Cuisine : Punjabi
Course : Rice
For more recipes related to Barian checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Herbed Baked Bean Rice Waghareleli (Masala) Khichdi Matki Pulao Kashmiri Pulao
Barian Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Barian Recipe
Basmati rice 1 cup
Almonds 10-15
Asafoetida 1/4 t teaspoon
Green chillies 2
Salt to taste
Red chilli powder 1/2 teaspoon
Dry ginger powder (soonth) 1/2 teaspoon
Fennel seed (saunf) powder 1 teaspoon
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Cloves 3
Cinnamon 1 inch stick
Ver (Kashmiri garam masala) 1/2 teaspoon
Method
Step 1
Wash and soak the rice in two cups of water for ten to fifteen minutes. Drain and discard the water.Blanch almonds in boiling water, peel and cut them into slivers. Mix asafoetida in one teaspoon water and keep aside. Remove stem, wash and finely chop green chillies.
Step 2
Take three to four cups of water in a deep pan, add salt and bring to a boil. Add the soaked rice and cover and cook on low heat till the rice is soft. Drain excess water and mash the rice gently with a spoon. Add the red chilli powder, dry ginger powder, aniseed powder, chopped green chillies, asafoetida water and some more water if required. Mix well.
Step 3
Allow to simmer on low heat till the mixture is like a thick paste.In another pan heat the ghee, add cumin seeds, cloves, cinnamon and almonds. When the cumin starts to crackle pour the same over the cooked rice. Mix well. Serve sprinkled with ver.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
