How to Cook Biryani Rice Like a Pro

Biryani is a flavorful rice dish that originated from the Indian subcontinent. It consists of long-grained rice, spices, meat, and vegetables, and is typically served during special occasions and celebrations. Here, we will give you a step-by-step guide on how to cook biryani rice, so you can impress your friends and family with your culinary skills.


Before we begin, let’s go through the ingredients you’ll need to cook biryani rice:

  • 2 cups of basmati rice
  • 1/2 kg of chicken, beef, or lamb
  • 2 onions, chopped
  • 3-4 green chilies, chopped
  • 4 cloves of garlic, minced
  • 1 inch of ginger, grated
  • 1 cinnamon stick
  • 3-4 green cardamom pods
  • 1 bay leaf
  • 4-5 cloves
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of coriander seeds
  • 1/4 tsp of turmeric powder
  • 1/4 tsp of cumin powder
  • 1/4 tsp of coriander powder
  • 1/4 cup of plain yogurt
  • 2 tbsp of cooking oil
  • Salt to taste


Now that we have the ingredients, let’s get started with the cooking.

  1. Firstly, rinse the 2 cups of basmati rice under cold water for several times, until the water runs clear. Then soak the rice for 30 minutes.
  2. In a large pot, heat the 2 tbsp of cooking oil over medium-high heat. Add the onions and sauté until browned.
  3. Then, add the 3-4 chopped green chilies, minced garlic, and grated ginger. Sauté until fragrant.
  4. Add the cinnamon stick, green cardamom pods, bay leaf, and cloves. Sauté until fragrant.
  5. Add the 1/2 kg of meat and stir until browned.
  6. Then, add the 1/4 tsp of turmeric powder, 1/4 tsp of cumin powder, and 1/4 tsp of coriander powder.
  7. Stir in the 1/4 cup of plain yogurt and salt to taste.
  8. Add 4 cups of water to the pot and bring it to a boil.
  9. Drain the soaked rice and add it to the pot.
  10. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook for 20-25 minutes.
  11. Once the rice is cooked, turn off the heat and let the biryani rest for 10-15 minutes before serving.


  • Adding a few strands of saffron to the biryani rice will give it a beautiful yellow color and enhance the flavor. Soak the saffron in a tablespoon of warm milk for 5-10 minutes before adding it to the rice.
  • You can add vegetables like carrots, peas, and potatoes to the biryani to make it more nutritious.
  • If you want a milder biryani, reduce the number of green chilies.
  • It is recommended to use a heavy-bottomed pot to prevent the rice from burning.

Semantic Keywords

It is important to include some semantic keywords to make your article SEO-friendly. Some of the semantic keywords that you can use in this article are:

  • Indian rice dish
  • Flavorful rice dish
  • Special occasions
  • Long-grained rice
  • Biryani rice recipe
  • Biryani spices
  • Saffron
  • Mixed vegetable biryani
  • Biryani for beginners


1. What can I use instead of meat in biryani rice?

You can use paneer, tofu, or even mixed vegetables instead of meat in biryani rice.

2. Can I prepare biryani rice in advance?

Yes, you can prepare biryani rice in advance and store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, add a few drops of water and microwave it for a few minutes or heat it in a pan.

3. Is basmati rice the only rice I can use for biryani?

No, you can also use other types of long-grain rice like jasmine rice or any good quality aged rice. However, basmati rice is the most preferred rice for biryani due to its fragrance and texture.

4. What is the difference between biryani and pulao?

Biryani and pulao are both rice dishes from the Indian subcontinent but differ in their preparation. Biryani is prepared by layering the cooked rice and meat, while pulao is prepared by cooking the meat and rice together in a pot. Biryani is more flavorful and often spicy compared to pulao.

Now that you know how to cook biryani rice, go ahead and try it out for your next special occasion. We hope our step-by-step guide has made the cooking process easier for you, and you can now prepare this flavorful rice dish like a pro.