Biryani Recipe – Eats Now

Name: Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup basmati rice; 2 tbsp. butter; 1 onion, thinly sliced; 2 tbsp. ginger/garlic paste; 2 tbsp. golden raisins; 2 tbsp. sliced almonds; 1 1/2 tsp. coriander seeds; 1/2 tsp. cumin seeds; 5 black cardamom pods; 1 dried apricot (soaked in water); 2 cups mixed vegetables (cauliflower, green beans, potatoes, carrots, etc.); 1 tsp. salt; 2/3 cup water; 1 cup plain yogurt; rose water; saffron (or safflower); fresh cilantro; fresh mint

Servings: persons

3/4 cup basmati rice
2 tbsp. butter
1 onion, thinly sliced
2 tbsp. ginger/garlic paste
2 tbsp. golden raisins
2 tbsp. sliced almonds
1 1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
5 black cardamom pods
1 dried apricot (soaked in water)
2 cups mixed vegetables (cauliflower, green beans, potatoes, carrots, etc.)
1 tsp. salt
2/3 cup water
1 cup plain yogurt
rose water
saffron (or safflower)
fresh cilantro
fresh mint

1
Soak rice then cook in salted water with oil under 65% done (rice will be mushy). Drain water.
2
Preheat oven to 325 F.
3
Melt butter in a straight-sided skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 min. Add the yogurt and ginger/garlic paste and cook, stirring, until fragrant, about 1 min. Add the golden raisins, apricot, almonds, and spices. Cook, stirring, until toasted and fragrant, about 2 min. Stir in the vegetables and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 min. more.
4
Add the rice, rose water, and saffron to the vegetable mixture and lightly toss to combine. Season with salt to taste and place in oven at 325 F for 25-30 min.
5
Garnish with cilantro and mint.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup basmati rice, 2 tbsp. butter, 1 onion, thinly sliced, 2 tbsp. ginger/garlic paste, and more.

Yes, Biryani falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Biryani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions