Bryani Rice

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This rice dish is to die for. It is so delicious that you’d better cook mountains of it. Served on large platters, it is a great treat for parties and special occasions, but it is so quick and easy to prepare that you could whip it up after work for a tasty mid-week meal. It is great served with a curry for a warm winter meal or with a salad for a light summer lunch.

Bryani Rice

Bryani Rice

  • 1 cup basmati rice
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 6 whole cloves
  • 1-2 cinnamon sticks
  • 1 onion chopped finely or 1 teaspoon asafoetida
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 cup raw cashews
  • 1 cup frozen peas
  • 2 cups water
  • 1 finely chopped chilli (optional)
  • 2 stock cubes- Massell vegetarian stock cubes- dissolved in water (optional)

Method

  • Melt ghee in a large flat pan.
  • Fry onion for 2 minutes (if using asafetida add with powdered spices)
  • Add cumin, cloves, cinnamon sticks and cashews and fry until cumin seeds are brown.
  • Add rice and powdered spices- turmeric & black pepper.
  • Stir fry for about 2 minutes.
  • Add stock/water, salt and peas.
  • Cover and bring to boil.
  • Lower heat and cook for 5 minutes.
  • Turn off heat and let rice cook in its own steam.
  • 15-20 minutes later lift lid off and fluff the rice and ingredients with a fork.

Serves 6