I love biryani rice because it’s jam packed with flavor! I didn’t have time today for the more traditional version, so I took a few shortcuts. Namely using ground, dried herbs. The flavor wasn’t lacking (even though I had to omit some spices) and the husband absolutely love it! It’s definitely not a traditional biryani, but it is a quick tasty one!
2 cups Basmati Rice
3 cups Chicken Broth
1 ½ cups Onion; chopped
2 cloves Garlic; minced
½ cup Tomato; chopped
¼ cup Plain Yogurt
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Spice Mixture:
½ teaspoon Turmeric
¼ teaspoon Ground Clove
½ teaspoon Chili Powder
¼ teaspoon Cinnamon
¼ teaspoon Cumin
½ teaspoon Garlic Powder
¼ teaspoon Ginger Powder
¼ teaspoon Ground Bay Leaf
Salt and Pepper to taste
Place the rice in a medium bowl and cover with water, soaking for 20 minutes. Drain, then rinse briefly.
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Heat a dutch oven over medium heat. Add a drizzle of olive oil and sauté the onions and spice mixture. Once the onions are tender, add the garlic, yogurt and tomatoes; cooking until fragrant.
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Pour the stock and drained rice into the pot. Simmer until most of the liquid has been absorbed or evaporated before covering tightly and reducing heat to low. Cook for an additional 5 minutes or until the rice is tender and cooked through.
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Enjoy!
Looking for a main dish? Try one of these recipes!
Ash's In The Kitchen 