Temla Rice Biryani
Recipe

Temla Rice Biryani

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Extra Long Grain Temla Rice Biryani Recipe

Ingredients:

For the Rice:

  • 2 cups Extra Long Grain Temla Rice
  • 4 cups water
  • 1 bay leaf
  • 4 cloves
  • 4 green cardamoms
  • 1 cinnamon stick
  • Salt to taste

For the Biryani Masala:

  • 500 grams chicken or mutton (cut into pieces)
  • 2 large onions (thinly sliced)
  • 2 tomatoes (chopped)
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 3 green chilies (slit)
  • 1/2 cup fresh coriander leaves (chopped)
  • 1/2 cup fresh mint leaves (chopped)
  • 1 tablespoon red chili powder
  • 1/2 tablespoon turmeric powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon biryani masala powder
  • 1/2 cup milk
  • A few strands of saffron
  • 1/4 cup ghee (clarified butter) or oil
  • Salt to taste

For Garnish:

  • Fried onions (birista)
  • Fresh coriander leaves
  • Fresh mint leaves
  • Lemon wedges

Instructions:

1. Preparing the Rice:

  1. Rinse the Temla rice under cold water until the water runs clear.
  2. In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cloves, cardamoms, cinnamon stick, and salt.
  3. Add the rice to the boiling water. Cook until the rice is 70-80% done. The grains should be firm but not fully cooked.
  4. Drain the rice and set it aside.

2. Preparing the Biryani Masala:

  1. In a large pan, heat the ghee or oil over medium heat.
  2. Add the sliced onions and sauté until they turn golden brown.
  3. Add the ginger-garlic paste and slit green chilies. Cook for 2-3 minutes until the raw smell disappears.
  4. Add the chopped tomatoes and cook until they turn soft and oil starts to separate.
  5. Add the chicken or mutton pieces and cook until they are browned on all sides.
  6. Stir in the yogurt, red chili powder, turmeric powder, garam masala powder, and biryani masala powder. Mix well.
  7. Add the chopped coriander and mint leaves. Cook for another 5-7 minutes until the meat is tender and cooked through.

3. Assembling the Biryani:

  1. In a small bowl, warm the milk and add the saffron strands to it. Set aside.
  2. In a heavy-bottomed pot or a deep pan, start layering the biryani. Begin with a layer of the cooked biryani masala at the bottom.
  3. Add a layer of the partially cooked Temla rice on top of the masala.
  4. Sprinkle some of the saffron milk over the rice.
  5. Repeat the layers until all the masala and rice are used up, finishing with a layer of rice on top.
  6. Cover the pot with a tight-fitting lid. If the lid isn’t tight, seal it with dough to trap the steam inside.

4. Dum Cooking (Steaming):

  1. Place the sealed pot on a tawa (griddle) or a flat pan and cook on low heat for 20-25 minutes. This method ensures even heat distribution and prevents burning.
  2. Alternatively, you can place the pot in a preheated oven at 350°F (175°C) for 25-30 minutes.

5. Serving:

  1. Once cooked, gently fluff the biryani with a fork to mix the layers.
  2. Garnish with fried onions, fresh coriander leaves, and mint leaves.
  3. Serve hot with raita, salad, and lemon wedges.

Enjoy your delicious Extra Long Grain Temla Rice Biryani!