- Soak basmati rice in generous quantities of salted water. This helps to keep the rice white as well as make sure the rice doesnt turn sticky on cooking.
- Adjust the spices according to your tastes. Following measurements give a mildly flavored biryani.
- Adjust green chilies according to the heat level you'd prefer.
- I used rice cooker but am sure microwave or pressure cooker methods should work fine as well.
- 2 cups liquid (1 cup coconut milk and 1 cup water) was just sufficient to get my rice well cooked. But if you feel the need for more water, do so at the very end if the rice is still under cooked.
2 cups basmati rice (see notes)
1 cup coconut milk
1 cup water
1/4 cup finely chopped onions
1/4 cup diced carrots and peas (frozen or fresh)
1 tsp cumin (Jeera)
1 bay leaf
4-6 green chilies (or as per taste)
1 tsp ginger, minced
8-10 Cashews, halved
1 tbsp butter or oil
- Soak rice in salted water for 15-30 minutes.
- In a saute pan heat oil/butter. Add all the ingredients from cumin to cashews. Let the cashews turn light brown.
- Add onions, saute it for 2 minutes or just until onions turn translucent.
- Drain rice. Add this to the rice cooker. Add sauteed vegetables and 2 cups of water.
- Switch the rice cooker on and let it cook. Add salt just before the rice is completely done. Stir.
- Garnish with cilantro.
- Serve with a spicy korma or curry.