šŸ” Ingredients

  • Raw Basmati Rice: 80g to 100g (yields approx. 200gā€“250g cooked rice)
  • Water: 160ml to 200ml (for boiling/steaming)
  • Salt: 1 pinch (optional, depending on regional taste)
  • Oil/Ghee: 1 tsp (optional, added to water for grain separation)

šŸ” Ingredients

  • Raw Rice: 80g (Basmati)
  • Butter: 1.5 tbsp (20g)
  • Garlic: 1 tsp (finely chopped)
  • Garnish: Spring greens or finely chopped coriander
  • Seasoning: Salt and a pinch of white pepper

šŸ” Ingredients

  • Raw Rice: 80g (Basmati)
  • Ghee/Oil: 1 tbsp
  • Cumin Seeds (Jeera): 1.5 tsp
  • Garnish: Fresh coriander leaves
  • Seasoning: Salt

šŸ” Ingredients

  • Raw Rice: 70g (Short-grain/Kolam rice, cooked soft)
  • Curd (Yogurt): 150g
  • Milk: 2 tbsp (prevents curd from turning sour)
  • Tempering: 1 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 chopped green chili, ginger, curry leaves
  • Optional: 1 tbsp pomegranate seeds for garnish

šŸ” Ingredients

  • Raw Rice: 50g
  • Toor Dal (Moong Dal optional): 50g
  • Ghee/Oil: 1.5 tbsp
  • Aromatics: 1 small onion (chopped), 1 small tomato (chopped), 1 tsp ginger-garlic paste
  • Spices: 1/2 tsp cumin seeds, 1/2 tsp turmeric, 1/2 tsp red chili powder, pinch of hing (asafoetida)

šŸ” Ingredients

  • Base Mix: 50g Rice + 50g Moong/Toor Dal (cooked together)
  • Palak (Spinach) Puree: 60g (blanched and pureed)
  • Ghee/Oil: 1.5 tbsp
  • Aromatics: 1 small onion, 1 tsp green chili-garlic paste
  • Spices: 1/2 tsp cumin, 1/2 tsp turmeric, 1/2 tsp garam masala

šŸ” Ingredients

  • Raw Rice: 80g (Basmati)
  • Green Peas: 40g (fresh or frozen)
  • Ghee/Oil: 1 tbsp
  • Whole Spices: 1 bay leaf, 2 cardamoms, 1 small cinnamon stick
  • Aromatics: 1/2 tsp cumin seeds, 1 green chili

šŸ” Ingredients

  • Raw Rice: 80g (Basmati)
  • Mixed Vegetables: 60g (Carrots, Beans, Peas, Potato cubes)
  • Ghee/Oil: 1.5 tbsp
  • Aromatics: 1 small sliced onion, 1 tsp ginger-garlic paste, mint leaves
  • Whole Spices: 1 bay leaf, 2 cloves, 2 cardamoms, 1 star anise

šŸ” Ingredients

  • Raw Rice: 90g (Premium Basmati, 70% pre-cooked)
  • Mixed Vegetables: 80g (Cauliflower, Carrots, Beans, Green Peas)
  • Thick Curd: 40g (for the vegetable gravy base)
  • Ghee/Oil: 2 tbsp
  • Biryani Masala/Spices: 1 tsp Shahi jeera, 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp chili powder, 1/2 tsp garam masala
  • Dum Layers: 2 tbsp fried onions (barista), fresh mint & coriander, a pinch of saffron water/color