Short cut Biryani flavored fried rice

So today, after a hectic day at office, returned home and was not feeling like putting much effort into cooking as I was extremely tired. I thought of purchasing some chappatis from the dhaba near my home. However, the shop was closed so decided to make fried rice with biryani masala (the kind that is found readily in market courtesy various brands). I went for this against normal steamed rice as i would already be having something boring called Chicken Stew that I had prepared in the morning.

This recipe was taught to me by my sister and I have improvised it with my own touches. Remember you will need a pressure cooker to make this.

Ingredients
  • Gobindabhog Rice - 1 Cup
  • Onion - 1 large, sliced into rings
  • Tomato - 1 large, sliced into circular pieces
  • Biryani masala (any biryani masala available in the market) - 1 teaspoon
  • Oil - 2 teaspoons
  • Salt to taste
  • 2 - 3 tablespoons of peas (optional)
  • A handful of Mint leaves chopped (optional)
  • Water - 1.5 cups 
Cooking Instructions

  1. Put the pressure cooker over the flame and heat it up enough to dry all the water in it. 
  2. Pour the oil into the cooker and after a few seconds put the onion rings into the oil.
  3. Reduce the heat to a slow one, so as to steadily fry the onion. This makes sure that the onion gets fried evenly with reduced risk of getting burnt.
  4. In the meanwhile wash the rice thoroughly with water. Strain and set aside.
  5. Once the onions are browned, add the rice and biryani masala. Fry the rice till all the residual water has dried off. Add tomato slices, 1.5 cups of water and salt. You may also add the peas if you wish. Close the lid and let it cook for 2 whistles on high heat. 
  6. The ratio of rice to water ie 1:1.5 is a very strict ratio to make sure the rice is not overcooked or under-cooked or remains sticky once the pressure cooking is completed.
  7. Once the pressure cooker lets off steam twice (2 whistles) turn off the flame and let it rest till the pressure inside the cooker settles down
  8. Once the pressure settles, add the chopped mint leaves. This will enhance the taste by a great amount.
  9. Serve with any curry of your choice or raita as per your preference
Please let me know your feedback in the comments section. And always remember, Anyone can cook.

Location: Calcutta, West Bengal 700001, India

Comments

  1. UnknownJune 22, 2016 at 7:22 AM

    Looks simple and should be tasty !! Replace the mint with coriander and green chillies as garnish

    ReplyDelete
  2. Srijoy GanguliJune 22, 2016 at 7:51 AM

    Thanks... will try it

    ReplyDelete

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