Biryani Rice


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.


  • 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)


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