Type what you have

Ingredients

• ✓ basmati rice
• egg
• haddock
• white fish
• bay leaf
• milk
• butter
• curry powder
• green onion
• green pea
• salt
• pepper
• yogurt

Instructions

1. 1 Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. 2 Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. 3 Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

By Helen

Ingredients

• ✓ basmati rice
• cooking spray
• zucchini
• havarti cheese
• parmesan cheese
• milk
• egg
• sriracha sauce
• salt
• black pepper
• panko bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
2. 2 Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

By Christine Bauer

Ingredients

• ✓ basmati rice
• coconut water
• salt
• cilantro
• butter

Instructions

1. 1 Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
2. 2 Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

By BencyCooks

Ingredients

• ✓ basmati rice
• vegetable oil
• cinnamon stick
• green cardamom
• clove
• cumin seed
• onion
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
3. 3 In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed.
4. 4 Cook and stir until fragrant and toasted, about a minute. Add sliced onion and stir.
5. 5 Sauté until the onion is tender and a rich golden brown color, about 10 minutes.
6. 6 Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes.
7. 7 Add water and salt, and bring to a boil. Cover and reduce heat to low. Simmer until all the water has been absorbed, about 15 minutes.
8. 8 Let stand for 5 minutes, then fluff with a fork before serving.

By DHANO923

Ingredients

• ✓ basmati rice
• vegetable oil
• cumin seed
• clove
• black peppercorn
• cardamom pod
• bay leaf
• water
• salt

Instructions

1. 1 Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
2. 2 Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
3. 3 Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
4. 4 Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.

By GreenEggsnHam

Ingredients

• ✓ basmati rice
• vegetable oil
• onion
• cumin
• water
• salt
• garam masala
• mixed vegetable

Instructions

1. 1 In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
2. 2 Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

By Neena

Ingredients

• ✓ basmati rice
• water
• peanut
• margarine
• onion
• ginger root
• carrot
• salt
• cayenne pepper
• cilantro

Instructions

1. 1 Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. 2 While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

By Allrecipes Member

Ingredients

• ✓ basmati rice
• coconut milk
• milk
• sugar
• raisin
• cardamom
• rose water
• almond
• pistachio nut

Instructions

1. 1 Bring coconut milk, milk, and sugar to a boil in a large saucepan over medium heat. Add rice, reduce the heat to low, and simmer until mixture thickens and rice is tender, about 20 minutes.
2. 2 Stir in raisins, cardamom, and rose water; cook for a few more minutes. Ladle into serving bowls and garnish with almonds and pistachios.

By Patrick7

Ingredients

• ✓ basmati rice
• water
• cauliflower
• pork chop
• curry powder
• salt
• black pepper
• olive oil
• all-purpose flour
• chicken broth
• buttermilk
• apple chutney
• green onion

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Transfer cauliflower to a bowl; set aside.
3. 3 Season pork chops with 1 ½ teaspoons curry powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops; cook until no longer pink in centers, about 3 minutes per side. Transfer pork chops to a platter; cover to keep warm.
4. 4 Sprinkle remaining 2 ½ teaspoons curry powder and flour into the skillet. Whisk in chicken broth, buttermilk, and apple chutney; cook until sauce has thickened.
5. 5 Stir in cauliflower and ½ green onions; cook until heated through.
6. 6 Place ¾ cup cooked rice on each plate; top each with 1 pork chop. Spoon curry-cauliflower sauce over pork chops; sprinkle with remaining ½ green onions.

By Scott Koeneman

Ingredients

• ✓ basmati rice
• vegetable oil
• clove
• black cardamom seed
• black peppercorn
• cinnamon stick
• garlic powder
• water
• green pea
• water
• salt

Instructions

1. 1 Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. 2 Add the green peas to the pan, cover and cook for about 5 minutes.
3. 3 Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

By FKhan

Ingredients

• ✓ basmati rice
• vegetable oil
• onion
• salt
• garlic
• chile powder
• ginger root
• turmeric
• tomato
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes.
2. 2 Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.

By rphel685

Ingredients

• ✓ basmati rice
• vegetable oil
• chicken stock
• coconut milk
• cashew
• raisin
• salt
• bay leaf
• cumin
• coriander
• turmeric
• red pepper flakes

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

By MICHELLE0011

Ingredients

• ✓ basmati rice
• mung bean
• split yellow dal
• ghee
• cumin seed
• mustard seed
• shallot
• ginger root
• goda masala
• turmeric
• black pepper
• salt
• water

Instructions

1. 1 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.
3. 3 Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.

By Buckwheat Queen

Ingredients

• ✓ basmati rice
• vegetable oil
• cumin seed
• red onion
• garam masala
• turmeric
• salt
• vegetable broth
• pea
• carrot
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add cumin seeds and stir until they just start to pop. Stir in onion and cook until they begin to soften, about 2 minutes. Season with garam masala, turmeric, and salt. Add vegetable broth, rice, frozen peas and carrots, and bay leaf; stir until well combined.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Manually release any remaining pressure. Unlock and remove the lid. Remove bay leaf. Taste rice and adjust seasoning if necessary before serving.

By lutzflcat

Ingredients

• ✓ basmati rice
• water
• red lentil
• red onion
• cumin
• coriander
• salt
• black pepper
• cayenne powder
• turmeric
• broccoli
• tomato
• pea
• olive oil
• mushroom
• ginger
• garlic

Instructions

1. 1 Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
2. 2 Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
3. 3 Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
4. 4 Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
5. 5 Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

By katie

Ingredients

• ✓ basmati rice
• vegetable broth
• coconut oil
• yellow onion
• garam masala
• garlic
• tomato
• ginger root
• turmeric
• salt
• lentil
• sweet potato
• cayenne pepper
• coconut milk
• cilantro

Instructions

1. 1 Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
2. 2 Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
3. 3 Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
4. 4 Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

By VegHead

Ingredients

• ✓ basmati rice
• garlic
• ginger root
• salt
• cumin
• turmeric
• curry powder
• paprika
• garam masala
• crema
• chicken thigh
• butter
• onion
• coconut milk
• saffron

Instructions

1. 1 Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
3. 3 Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
7. 7 Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

By thedailygourmet

Ingredients

• ✓ basmati rice
• parsley
• peanut
• bay leaf
• butter
• curry powder
• raisin
• currant
• tomato
• garlic
• green bell pepper
• celery
• yellow onion
• bacon
• canola oil
• black pepper
• kosher salt
• thyme
• chicken

Instructions

1. 1 Season chicken with thyme, kosher salt, and black pepper.
2. 2 Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
3. 3 Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
4. 4 Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
7. 7 Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
8. 8 Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.

By Mario Brown

Ingredients

• ✓ basmati rice
• masala curry sauce
• cumin seed
• cinnamon stick
• cardamom pod
• clove
• tomato
• onion
• olive oil
• water
• saffron
• chicken breast
• salt
• turmeric
• garam masala
• ginger root
• garlic
• whole milk yogurt

Instructions

1. 1 Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
2. 2 Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
4. 4 Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
5. 5 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
7. 7 Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
8. 8 Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

By Hazel Grace

Ingredients

• ✓ basmati rice
• vegetable oil
• cinnamon stick
• clove
• black cardamom
• onion
• ginger-garlic paste
• mint
• cilantro
• chicken breast
• salt
• yogurt
• green chile pepper
• lemon juice
• chile pepper
• turmeric
• water
• salt
• cumin seed
• green cardamom
• bay leaf

Instructions

1. 1 Place basmati rice into a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
2. 2 Heat 2 tablespoons oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook for 1 more minute.
3. 3 Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, ground chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.
4. 4 Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon salt, cumin seeds, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from the heat and drain, reserving whole spices in the rice.
5. 5 Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until rice is tender, about 1 hour 30 minutes.

By Nadoonie

Ingredients

• ✓ basmati rice
• cumin seed
• amchur
• coriander
• garam masala
• paprika
• turmeric
• black pepper
• cayenne pepper
• chickpea
• water
• olive oil
• onion
• carrot
• bay leaf
• garlic
• ginger root
• green thai chile
• tomato
• tomato paste
• water
• cilantro

Instructions

1. 1 Rinse rice in plenty of cold water. Put into a small, oven-safe dish that will fit inside a multi-functional pressure cooker (such as Instant Pot®). Cover with water and set aside.
2. 2 Combine cumin seeds, amchur, coriander, garam masala, paprika, turmeric, pepper, and ground cayenne in a small bowl for the spice mix. Set aside.
3. 3 Pour chickpeas into the cooker and cover with 2 cups cold water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Manually release any remaining pressure, about 5 minutes. Unlock and remove the lid. Remove the chickpeas, reserving cooking liquid.
5. 5 Place oil in the pot and select Saute function. Add onion, carrot, and bay leaf; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in spice mix, garlic, ginger, Thai chile, and 1/4 cup of the reserved chickpea liquid; saute until fragrant, about 1 minute. Cancel Saute function.
6. 6 Mix in chickpeas and remaining liquid, tomatoes, and tomato paste. Place a trivet inside.
7. 7 Drain rice and return to the dish. Cover with 1 1/4 cups fresh water. Place the dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
9. 9 Carefully lift out the rice; fluff with a fork. Remove the trivet and bay leaf. Use an immersion blender to blend just a small amount of chickpeas to create a creamy texture, 2 to 3 pulses on high speed.
10. 10 Evenly distribute rice and chana masala among 5 plates. Top with chopped cilantro.

By Buckwheat Queen

Ingredients

• ✓ basmati rice
• water
• turmeric
• garam masala
• black pepper
• red chile pepper
• salt
• chicken bouillon
• potato
• carrot
• pea
• water
• tomato
• ginger garlic paste
• peppercorn
• cinnamon stick
• cumin seed
• red onion
• olive oil
• ghee

Instructions

1. 1 Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
2. 2 Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
3. 3 Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

By Asmaa'

Ingredients

• ✓ basmati rice
• cooking oil
• clove
• black cardamom pod
• cinnamon stick
• onion
• garlic
• ginger
• cilantro
• mint
• lamb chop
• salt
• tomato
• green chile pepper
• red pepper
• yogurt
• lemon juice
• water
• salt
• vegetable oil
• onion
• saffron
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Place basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
3. 3 Heat 1/4 cup oil in a large skillet over medium heat; add cloves, cardamom pods, and cinnamon sticks and cook in the hot oil until fragrant, about 1 minute. Add onions; cook and stir until onions are lightly browned, about 5 minutes. Stir garlic paste and ginger paste into onion mixture; cook until fragrant, about 1 minute. Sprinkle cilantro and mint over onion mixture and cook 1 minute more.
4. 4 Add lamb chops to the skillet; season with salt. Cook lamb until chops are browned on both sides, about 20 minutes.
5. 5 Stir in tomatoes, green chile peppers, and ground red pepper; continue cooking until oil begins to separate from the sauce, about 10 minutes. Add yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add some water as needed to keep mixture from getting too dry.
6. 6 Place rice, 7 ½ cups water, and 1 teaspoon salt in a saucepan; bring to a boil and simmer until rice is nearly done yet a little chewy, 10 to 15 minutes. Drain any excess water.
7. 7 Heat 1 tablespoon oil in a small skillet; add sliced onion and cook until lightly browned.
8. 8 Layer about ½ of the rice in the bottom of a deep pot with a lid. Spoon the lamb masala mixture over the rice. Spread fried onion over lamb masala. Top with remaining rice.
9. 9 Stir saffron and warm milk together in a small bowl; pour over top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
10. 10 Serve and enjoy!

By SUSMITA

Ingredients

• ✓ basmati rice
• yellow food coloring
• black cardamom
• green cardamom
• bay leaf
• cinnamon stick
• water
• chicken
• cilantro
• pepper
• salt
• mint
• garam masala
• ginger
• garlic
• green chile pepper
• tomato
• onion
• white vinegar
• yogurt
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in yogurt and vinegar. Add onion; cook and stir until golden and tender. Add tomatoes, chile peppers, garlic, and ginger paste. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper. Stir in cilantro.
2. 2 Place chicken into tomato-onion mixture in the skillet. Reduce heat to medium-low, cover, and continue cooking, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into meat should read at least 165 degrees F (74 degrees C).
3. 3 Meanwhile, bring water and rice to a boil in a large pot. Mix in cinnamon stick, bay leaf, green cardamom, and black cardamom. Season with salt. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Discard cinnamon stick, bay leaf, and cardamom.
4. 4 Spread 1/2 of the cooked rice in the bottom of a large serving dish. Pour chicken mixture on top. Cover with remaining cooked rice. Sprinkle with food coloring; mix to serve.

By Nicol Zahra

Ingredients

• ✓ basmati rice
• vegetable oil
• salt
• vegetable oil
• potato
• carrot
• chicken
• onion
• tomato
• tomato paste
• ginger root
• green curry paste
• soy sauce
• garlic
• turmeric
• black pepper
• chicken bouillon
• lime juice
• vegetable oil
• onion
• raisin
• soy sauce
• egg
• lemon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.
3. 3 Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain and set aside.
4. 4 Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; sauté until golden, about 2 minutes. Use a slotted spoon to transfer vegetables to a plate.
5. 5 Add chicken pieces to remaining hot oil in the pot; fry until golden brown, about 5 minutes per side.
6. 6 Stir onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, remaining 1 teaspoon salt, black pepper, and chicken bouillon into chicken in the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Return potatoes and carrot to the pot. Cook and stir for 1 minute. Remove from heat.
7. 7 Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes.
8. 8 Transfer chicken-rice mixture to a large serving plate.
9. 9 Make garnish: Heat oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute.
10. 10 Scatter onion mixture over chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onion.

By Rieaane

Ingredients

• ✓ basmati rice
• green chile pepper
• onion
• ghee
• saffron
• milk
• bay leaf
• water
• chicken thigh
• turmeric
• biryani masala powder
• chile powder
• ginger-garlic paste
• lemon juice
• yogurt
• mint leaves
• cilantro
• black cumin seed
• star anise
• cinnamon stick
• cardamom pod
• clove
• black peppercorn

Instructions

1. 1 Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.
2. 2 Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.
3. 3 Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.
4. 4 Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.
5. 5 Combine milk and saffron in a small bowl; stir and set aside.
6. 6 Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.
7. 7 Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.
8. 8 Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.
9. 9 Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.

By sgogula

Ingredients

• ✓ basmati rice
• bay leaf
• butter
• salt
• water
• water
• potato
• tomato
• onion
• butter
• clove
• cinnamon
• red chile pepper
• turmeric
• black pepper
• cumin
• salt
• garlic
• ginger
• prune
• greek yogurt
• goat meat

Instructions

1. 1 Combine goat meat, yogurt, prunes, ginger, garlic paste, 1 ½ teaspoons salt, cumin, black pepper, turmeric, ground chile pepper, cinnamon, and cloves in a bowl. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 to 14 hours.
2. 2 Rinse rice under lukewarm water 2 times, then place in a pot. Cover with enough cold water to reach 1 ¼- to 1 ½- inches above rice; soak for 1 hour.
3. 3 Melt 1 ½ cups butter in a large skillet over low heat. Add onions; cook and stir until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
4. 4 Add goat meat mixture and potatoes to onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour in 1 ½ cups cold water (or enough to cover) goat meat mixture; cook until meat is tender, 30 to 40 minutes. Increase heat to medium; cook, stirring frequently, until oil separates from mixture, about 5 minutes. Decrease heat to low and keep warm.
5. 5 Preheat the oven to 275 degrees F (135 degrees C).
6. 6 Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice; add to boiling water and cook for 10 minutes. Remove from heat; carefully drain water.
7. 7 Spoon ½ rice into a large baking dish; top with ½ goat meat mixture. Arrange 2 bay leaves on goat meat mixture. Repeat layering with remaining ½ each rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
8. 8 Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.

By Matthew Herrold

Ingredients

• ✓ basmati rice
• salt
• water
• pea
• tomato
• yukon gold potato
• red chile powder
• turmeric
• onion
• bay leaf
• cinnamon
• star anise
• cardamom pod
• clove
• olive oil
• ginger
• cumin seed
• cilantro
• coconut
• water
• garlic
• mint leaves
• green chile

Instructions

1. 1 Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
3. 3 Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
4. 4 Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Diana71

Ingredients

• ✓ basmati rice
• water
• chicken breast
• chicken thigh
• greek yogurt
• lemon juice
• ginger
• garlic
• garam masala
• salt
• black pepper
• ghee
• clove
• cardamom
• bay leaf
• cinnamon stick
• coriander seed
• mustard seed
• cumin seed
• red onion
• chicken stock
• cilantro
• mint
• turmeric
• paprika
• red chile powder

Instructions

1. 1 Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
2. 2 Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
3. 3 Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
4. 4 Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ basmati rice
• salt
• chicken stock
• saffron
• ginger
• cinnamon stick
• clove
• cardamom
• onion
• vegetable oil
• chicken
• cinnamon stick
• cardamom
• mint
• yogurt
• turmeric
• black pepper
• chili powder
• cumin
• salt
• tomato
• ginger root
• garlic
• onion
• potato
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 tablespoons of oil in a large skillet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to drain; set aside.
3. 3 Add remaining 2 tablespoons of oil to the skillet. Add onions, garlic, and fresh ginger; cook and stir until onion is soft and golden. Add tomatoes, salt, cumin, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes.
4. 4 Stir in yogurt, mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add a little hot water if mixture becomes too dry and starts to stick to the pan.
5. 5 Add chicken and stir well to coat. Cover and cook over very low heat until chicken is tender, 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
6. 6 Meanwhile, make the rice: Wash rice well and drain in a colander for at least 30 minutes.
7. 7 Heat oil in a large skillet. Add onion; cook and stir until golden. Add cardamom pods, cloves, cinnamon stick, ground ginger, and saffron; stir in rice until coated with spices.
8. 8 Heat stock and salt in a medium pot until hot; pour over rice and stir well.
9. 9 Add chicken mixture and potatoes; stir gently to combine. Bring to a boil.
10. 10 Reduce heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
11. 11 Spoon biryani onto a warm serving dish.

By Nazia