Krayon Royal Basmati Rice Dum Biryani (Vegetable or Chicken)
Krayon Royal Basmati Rice makes it extra special. This rich, aromatic, and flavorful rice dish can be made with vegetables or chicken and cooked to perfection using the dum method.
Servings 4 4-5 People
Calories 700kcal
Ingredients
Ingredients:
- Krayon Royal Basmati Rice – 1.5 cups soaked for 30 minutes
- Vegetables or Chicken – 1 cup cut into pieces; for vegetables, use carrots, peas, potatoes, beans, and cauliflower
- Onion – 2 medium thinly sliced
- Ghee or Oil – 3 tbsp
- Yogurt – 1/2 cup whisked
- Ginger-Garlic Paste – 1 tbsp
- Tomatoes – 2 chopped
- Mint Leaves – 1/4 cup chopped
- Coriander Leaves – 1/4 cup chopped
- Lemon Juice – 1 tbsp
- Saffron Strands – 5-6 soaked in warm milk (optional for added richness)
- Whole Garam Masala Spices:
- Cinnamon stick – 1-inch piece
- Cloves – 4-5
- Cardamom pods – 3
- Bay leaves – 2
- Star anise – 1
- Biryani Masala – 2 tbsp store-bought or homemade
- Red Chili Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Salt – to taste
- Water – 3 cups for cooking rice
- Ghee – 1 tbsp for finishing
Instructions
- Prepare the Rice:Wash and soak Krayon Royal Basmati Rice for 30 minutes. This helps in making the rice fluffy and separate.Boil 3 cups of water in a large pot with a pinch of salt and a few whole spices (cinnamon, cloves, cardamom). Add the soaked rice to the boiling water and cook for 6-7 minutes (70-80% cooked). Drain the rice and set it aside.
- Prepare the Vegetables or Chicken:In a large pan, heat ghee or oil and fry the thinly sliced onions until golden brown. Remove half for garnishing.In the same pan, add ginger-garlic paste and sauté for a minute.Add tomatoes, red chili powder, turmeric powder, and biryani masala. Cook until tomatoes soften.For vegetables: Add chopped vegetables and cook for 5 minutes.For chicken: Add chicken pieces and cook for 6-7 minutes until browned.
- Make the Biryani Masala Mix:Add whisked yogurt, lemon juice, mint leaves, and coriander leaves to the vegetables or chicken. Cook for another 5 minutes.
- Layer the Biryani:In a heavy-bottomed pot, start layering with a portion of the cooked vegetable or chicken mixture at the bottom.Then, layer the partially cooked Krayon Royal Basmati Rice over it.Sprinkle the fried onions, mint, and coriander leaves over the rice. Drizzle with saffron milk and ghee for extra aroma and richness.
- Dum Cooking (Simmering):Cover the pot with a tight-fitting lid or seal with dough to trap the steam.Cook on low heat for 20-25 minutes (or on the stove with a tava/griddle beneath the pot to prevent burning).Alternatively, you can cook in the oven at 180°C (350°F) for 20 minutes.
- Serve:Let the biryani rest for 5 minutes before opening the lid.Fluff the rice with a fork to separate the grains. Serve hot with raita, salad, or pickle.
Notes
Serving Suggestions:
- Vegetarian: Serve with a side of boondi raita, pickles, or a simple cucumber salad.
- Non-Vegetarian: Pair with raita, boiled eggs, or a refreshing onion-tomato salad.
Why Use Krayon Royal Basmati Rice?
The Krayon Royal Basmati Rice is ideal for biryani because of its long, fragrant grains that stay separate and fluffy. Its quality and texture make it perfect for absorbing the rich, flavorful spices, ensuring that every bite of biryani is fragrant and mouthwatering. Plus, the high quality of Krayon Royal Basmati Rice gives a satisfying, aromatic experience to the dish.Cooking Tips:
- Dum Process: Be patient during the dum (steaming) process. The longer you let it cook on low heat, the more flavorful your biryani will be.
- Rice Consistency: Ensure that the rice is only 70-80% cooked before layering, so it doesn’t become mushy.
