How to make Brown Basmati Rice Biryani -
This biryani will definitely negate the myth that brown rice does not taste as good as white rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brown basmati rice (ब्राउन बास्मती चावल), Ghee (घी)
Cuisine : Indian
Course : Rice
For more recipes related to Brown Basmati Rice Biryani checkout Brown Rice Vegetable Pilaf. You can also find more Rice recipes like Paella Tadka Dahi Cuppa Biryani Chicken Tikka Risotto Khaki rice
Brown Basmati Rice Biryani 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 : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Brown Basmati Rice Biryani Recipe
Brown basmati rice soaked for ½ hour and drained 1½ cups
Ghee 2-3
Green cardamoms 2-3
Star anise 1-2
Cloves 5-6
Black cardamom 1
Cinnamon ½ inch
Bay leaf 1
Salt to taste
Caraway seeds (shahi jeera) 1 teaspoon
Onions sliced 3-4 medium
Ginger-garlic paste 2 tablespoons
Pumpkin peeled and cut into cubes 1 small
Carrots peeled and cut into medium pieces 2-3
Saffron (kesar) milk 3 tablespoons
Bottle gourd (lauki/doodhi) peeled and cut into medium pieces 1 small
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Yogurt ½ cup
Garam masala powder 1¼ teaspoons
Green cardamom powder ¼ teaspoon
Ginger cut into juliennes 1 inch
Fresh mint sprigs 3-4
Method
Step 1
Heat ghee in a non-stick pan.
Step 2
Heat 4 cups water in another deep non-stick pan. Add green cardamoms, star anise, cloves, black cardamom, cinnamon and bay leaf and bring it to a boil. Add rice, mix and let it cook.
Step 3
Add caraway seeds to the ghee and sauté for a minute. Add onions and sauté till well browned.
Step 4
Add salt to the rice, mix well and cook till the rice is fully done.
Step 5
Add ginger-garlic paste, mix and sauté for a minute. Add pumpkin and carrot, mix, cover and cook for 8-10 minutes.
Step 6
Strain the rice in a colander and set aside.
Step 7
Add bottle gourd, turmeric powder, chilli powder and salt to the vegetables and mix well. Add yogurt and mix well. Add 1 teaspoon garam masala powder and mix well.
Step 8
Discard bay leaves and cinnamon from the strained rice and add the rice to the vegetables. Mix well.
Step 9
Add saffron milk, remaining garam masala powder, cardamom powder, ginger juliennes and torn mint leaves. Mix well, cover and cook on low heat for 3-5 minutes.
Step 10
Serve hot.
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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.
