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Biryani rice without chicken


- Vegetable oil: 2 tablespoons

- Ghee: A tablespoon

- Salt: 1 tablespoon

- Onions: to taste (sliced)

- Garlic: 1 tablespoon (mashed)

- Ginger: 1 teaspoon (grated)

- Chili: 1 teaspoon (finely chopped)

- Turmeric: Half a teaspoon

- Gram masala spices: 1 teaspoon

- Yogurt Milk: 1/2 cup

- Basmati rice: 1/2 cup (washed, soaked and drained)

- Saffron: 1/4 teaspoon (ground)

- Green cardamom: 3 beads

- Cinnamon: Stick

- Clove: 3 nail

- Black pepper love: 1/4 teaspoon

- Gar paper: Sweat

How to prepare

Mix ground saffron with a tablespoon of lukewarm water in a bowl.

Heat oil and ghee in a saucepan over medium heat. Add the right spice mixture and stir until the scent rises.

Add onions and stir until wilting. Add salt, mashed garlic, ginger paste and chili paste. My heart's ingredients even overlap.

Increased turmeric, garam masala and yogurt. My heart's ingredients even overlap.

Add the rice. Increase a cup and a quarter of the water. Boil the rice for 20 minutes until cooked.

 When the rice is cooked, add the saffron mixture and turn off the heat. Separate the rice kernels from each other using a fork.

Serve the rice hot on your trip.