Servings: 3

Weight Watcher Smart Points: 11

Preparation Time: 25 Minutes

Cooking Time: 15 Minutes

Ready In: 40 Minutes


  • 1 cup basmati rice, 200 grams
  • ½ tsp shahjeera/caraway seeds
  • 10 to 12 cashews
  • 1 inch cinnamon
  • 1 tbsp chopped coriander leaves
  • 3 mint or coriander leaves for garnish
  • 1 tsp ginger garlic paste or 3 to 4 garlic cloves + ½ inch ginger, crushed to a paste in mortar-pestle
  • 3 to 4 green cardamoms
  • 5 to 6 drops of lemon juice
  • 2 to 3 single strands of mace
  • 1 tbsp mint leaves
  • ½ to 1 tbsp oil
  • 2 tbsp oil or ghee
  • 1 medium onion, thinly sliced or 1/3 cup thinly sliced onions
  • 4 to 5 black pepper
  • 18 to 20 saffron strands
  • salt as required
  • 1 small star anise
  • 1.5 to 1.75 cups water
  • 1 medium tej patta


  1. rinse the basmati rice for a couple of times in water.soak the basmati rice in water for 30 minutes
  2. later drain and keep aside.heat oil or ghee in a a pressure cooker, add the caraway seeds along with the whole spices and saute them till add the ginger-garlic paste, chopped coriander and mint leaves.saute till the raw aroma of ginger-garlic disappears.then add the rice and saffron strands
  3. stir add water, 5 to 6 drops of lemon juice and salt.pressure cook for 1 to 2 whistles of for 6 to 7 minutes.if cooking in a pan, then cover the pan tightly with a lid
  4. let the cook rice till its just done.the rice grains should be cooked well and yet remain separate
  5. they should not become soft or mushy
  6. while cooking in a pan, check in between but don't stir as this will break the rice grains.if you feel the water is less, then just add the required amount of hot water.cover and let the rice cook till done.whilst the rice is cooking, heat oil in a small pan.add the sliced onions and fry till they become golden.add a pinch of salt so that the onions brown quickly.remove and drain them on paper tissues so that the extra oil is the same pan, roast the cashews till golden.while being served, garnish the biryani rice with the fried onions, cashews, mint leaves.

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