Biryani With Fragrant Indian Rice

Aromatic Indian-style Basmati rice infused with cumin, cinnamon, cardamom, and star anise. Make this fragrant rice recipe tonight and savor the flavors of India! Make now!

Get ready to be transported to the vibrant streets of India with this aromatic Biryani recipe! Fragrant Indian rice is infused with a medley of warm spices, herbs, and a hint of citrus, creating a dish that’s both comforting and exotic.

Ready Time

45 mins


4 servings


  • Basmati rice: 1 cup
  • Water: 2 cups
  • Ghee or oil: 2 tablespoons
  • Cumin seeds: 1 teaspoon
  • Bay leaves: 2
  • Cinnamon sticks: 1
  • Cardamom pods: 2
  • Cloves: 2
  • Star anise: 1
  • Fennel seeds: 1 teaspoon
  • Shahi jeera: 1 teaspoon
  • Onion: 1 large, finely chopped
  • Ginger paste: 1 tablespoon
  • Garlic paste: 1 tablespoon
  • Mint leaves: 1/4 cup, chopped
  • Fresh cilantro: 1/4 cup, chopped
  • Salt: to taste
  • Lemon wedges: for serving


Rinse the Basmati rice in a fine mesh sieve until the water runs clear, then drain and set aside.

In a large saucepan, heat the ghee or oil over medium heat.

Add the cumin seeds and let them sizzle for a few seconds.

Add the bay leaves, cinnamon sticks, cardamom pods, cloves, and star anise to the saucepan.

Let them simmer for a minute, until fragrant.

Add the fennel seeds and Shahi jeera to the saucepan and stir for 10 seconds.

Add the chopped onion to the saucepan and sauté until it’s translucent.

Add the ginger paste and garlic paste to the saucepan and sauté for another minute, until the onion is well coated.

Add 2 cups of water to the saucepan and bring to a boil.

Add the drained Basmati rice to the saucepan, stirring gently to combine with the spices and water.

Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked.

Once the rice is cooked, turn off the heat and let it rest for 5 minutes.

Fluff the rice gently with a fork, then stir in the chopped mint leaves and cilantro.

Season the rice with salt to taste.

Serve the fragrant rice hot, garnished with additional mint leaves and cilantro if desired, and accompanied by lemon wedges on the side.


Use a fine-mesh sieve to rinse the Basmati rice to remove excess starch, which helps the rice cook evenly.

Use high-quality spices, like fresh cinnamon sticks and cardamom pods, for the best flavor.

For even cooking, make sure the water level is at least an inch above the rice.

Don’t overcrowd the saucepan, as this can lead to uneven cooking and a mushy texture.

Let the rice rest for 5 minutes after cooking to allow the grains to separate and the rice to fluff up.

Adjust the amount of salt to your taste; you may prefer a lighter or heavier hand depending on your preferences.

Garnish with lemon wedges, mint leaves, and cilantro for a pop of color and freshness.

This recipe makes 4 servings, perfect for a small gathering or a weekend meal.

Nutrional Value

  • Calories: 420
  • Total Fat: 10g
  • Saturated Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Total Carbohydrates: 70g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 4g
Biryani With Fragrant Indian Rice
Biryani With Fragrant Indian Rice

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