Ariso Recipes
Saffron Biryani Rice
Last update date: February 24, 2012
Experience the exquisite flavors of Saffron Biryani Rice. Fragrant basmati rice, infused with saffron, is delicately spiced with aromatic herbs and spices. This vibrant dish is a symphony of flavors and colors, garnished with fresh mint and citrusy notes. Serve this aromatic saffron biryani with Burani Raita for a truly indulgent meal.
45 minutes.
Indian
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Ingredients
4
How To Cook?
1
Rinse the basmati rice and soak it in 2 liters of water for 30 minutes. in a separate bowl, warm the milk and add a pinch of saffron to it. let it steep for 30 minutes.
2
Heat a pan and add oil. once the oil is hot, add bay leaves, cinnamon sticks, cloves, black pepper, cardamom, javitri (mace), and shahi jeera. stir the spices for a few seconds. add sliced onions, green chillies, ginger, and garlic. cook until the onions just start to brown. cut an orange in half and squeeze its juice directly into the pan. don't worry if some seeds fall in; they will be strained later.
3
If using an orange with a sweet rind, tear the rind and add it to the pan. kinnu or valencia orange rind works well for this recipe. alternatively, if you don't have an orange, squeeze the juice of 1 small lemon instead.
4
Take a bunch of fresh mint leaves, break it into two, and add it to the pan. include both the leaves and stems. stir and cook for 5 minutes. now add water and bring it to a quick boil. reduce the heat to a simmer and cook for another 5 minutes.
5
Turn off the heat and strain the liquid. this liquid is precious as it contains all the flavors that will enhance the biryani. pour the strained liquid into a fresh deep pan and bring it to a boil. season with salt, rose water, kewra water, and 2 drops of meetha ittar.
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