This rice cooker biryani is a game-changer for busy weeknights! It’s fragrant, flavorful, and ridiculously easy to make, it’s the ultimate side dish to complement any Indian dinner.
Craving the rich flavors of biryani but want something light and simple? Let me show you how to prepare biryani rice in a rice cooker! This method is perfect for making a fragrant, spice-infused Indian rice dish that works beautifully as a side to curries, dals, or even on its own.
Rice Cooker Recommendation
I absolutely love my digital mini rice cookier – it’s a loyal companion in my kitchen and perfect for smaller households with 2 people. Got a bigger family? This larger rice cooker is your best bet.
Cooking biryani rice in a rice cooker is a hassle-free way to capture the authentic flavors of this dish without complicated layering or multiple pots. It’s quick, requires minimal effort, and ensures your rice is cooked to fluffy perfection every time.
What Is Biryani?
Biryani is a beloved Indian rice dish, celebrated for its layers of long-grain basmati rice, aromatic spices, and diverse regional variations. Traditionally, biryani includes marinated proteins like chicken, lamb, or vegetables. However, when served as a side dish, it’s all about the rice and spices. Each bite is infused with a medley of flavors, earthy, warm, and slightly floral, that perfectly complement any Indian-inspired meal.
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Why You’ll Love This Recipe
Ingredients
See recipe card for quantities.
- Basmati Rice: The hero of this dish. Rinse thoroughly to achieve that signature fluffy texture.
- Whole Spices: Cinnamon stick, green cardamom pods, star anise, black peppercorns, and cloves infuse the rice with a deep, aromatic flavor.
- Saffron: For that iconic yellow tint and a hint of floral aroma.
- Ginger & Garlic: To enhance the overall flavor.
- Cilantro: Adds a burst of freshness.
- Fried Onions: These add a subtle sweetness and depth to the dish.
- Butter, Ghee or Oil: Enhances the flavor while preventing the rice from sticking.
- Salt: Only a pinch.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Wash the basmati rice under cold water until the water runs clear. Then, soak it for 20 minutes in a bowl of water, then drain over a sieve. In a small bowl, combine the saffron strands with 1 tablespoon of warm water. Let it steep for about 5 minutes.
- In a small skillet, heat the butter over medium heat. Add the ginger, minced, and cilantro, along with all the spices. Sauté for about 5 minutes until fragrant.
- Add the rinsed rice, saffron water, and salt, give it a good stir.
- Then transfer to your rice cooker. Pour in the water, turn on the rice cooker and let it do the work!
- Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the shallots and fry them until they turn golden brown and crispy, stirring occasionally to prevent burning. Once done, transfer the fried shallots to a paper towel-lined plate to drain any excess oil.
- Once the rice cooker has finished, fluff the biryani rice gently with a fork and transfer it to a serving platter. Garnish with the crispy fried shallots. For an optional fresh touch, sprinkle with more chopped cilantro, mint, or a combination of both.
Tips for Success
- Don’t Skip the Rinse: This step removes excess starch, ensuring fluffy rice.
- Customize the Spices: Adjust the spice mix to suit your taste preferences.
- Safron: It can be quite expensive, but it’s worth the splurge for its unique aroma and vibrant color. If you’re on a tight budget, you can substitute it with a pinch of turmeric to achieve the yellow hue. However, keep in mind that turmeric won’t provide the same delicate floral fragrance that makes saffron so special.
- Leftovers: Can be stored in an airtight container in the fridge. They keep fresh for 2-3 days. Avoid leaving rice out at room temperature for more than 2 hours if you plan to store leftovers, as rice is particularly prone to developing harmful bacteria. Cool and store promptly to keep it safe.
- No Rice Cooker? You can also cook the rice in a pot. Add the rice with about 1 ½ cups of water to a pot, bring to a boil, then reduce the heat to low. Cover the pot tightly with a lid to trap steam and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid opening the lid too often, as it will release steam needed for even cooking. Once cooked, turn off the heat and let the rice sit, covered, for 5 minutes.
How To Serve
This biryani rice is a fantastic side dish that pairs beautifully with Indian cuisine. Its fragrant spices and fluffy texture complement a variety of dishes. Here are a few serving suggestions:
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📖 Recipe
Rice Cooker Biryani
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 cup basmati rice
- 1 tbsp butter, or ghee
- 2 cloves garlic, grated
- 1 inch piece ginger, grated
- 8 black peppercorns
- 4 cloves
- 4 green cardamom pods
- 2 star anise
- 1 inch cinnamon stick
- 2 tbsp chopped cilantro, plus more for garnish
- ¼ tsp salt
- 20 strands saffron
- 1 cup + 1 tbsp water
Fried Shallots
- 2 shallots, thinly sliced
- 2 tbsp canola oil, or vegetable oil, peanut oil
Instructions
- Wash the basmati rice under cold water until the water runs clear. Then, soak it for 20 minutes in a bowl of water, then drain over a sieve.
- In a small bowl, combine the saffron strands with 1 tablespoon of warm water.
- In a small skillet, heat the butter over medium heat. Add the ginger, minced, and cilantro, along with all the spices. Sauté for about 5 minutes until fragrant.
- Add the rinsed rice, saffron water, and salt, give it a good stir, then transfer to your rice cooker. Pour in the water, turn on the rice cooker and let it do the work!
- Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the shallots and fry them until they turn golden brown and crispy, stirring occasionally to prevent burning. Once done, transfer the fried shallots to a paper towel-lined plate to drain any excess oil.
- Once the rice cooker has finished, fluff the biryani rice gently with a fork and transfer it to a serving platter. Garnish with the crispy fried shallots. For an optional fresh touch, sprinkle with more chopped cilantro, mint, or a combination of both.
Notes
- Leftovers: Can be stored in an airtight container in the fridge. They keep fresh for 2-3 days.
- No Rice Cooker? You can also cook the rice in a pot. Add the rice with about 1 ½ cups (360ml) of water to a pot, bring to a boil, then reduce the heat to low. Cover the pot tightly with a lid to trap steam and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid opening the lid too often, as it will release steam needed for even cooking. Once cooked, turn off the heat and let the rice sit, covered, for 5 minutes.
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