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how to cook basmati rice for biryani

How to Cook Basmati Rice for Biryani (Video)

How to cook basmati rice for biryani step by step. Making easy biryani rice recipe that will help beginners to make perfect biryani at home kitchen...
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Course: Biryani, Main Course
Cuisine: Bangladesh, Indian, Pakistani
Keyword: biryani rice recipe, How to Cook Basmati Rice for Biryani, how to make biryani rice, indian rice biryani
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 3 Persons
Calories: 339kcal
Author: Hinz
Cost: $2


  • Rice – 2 Cups
  • Water For Soaking & Boiling
  • Bay Leaves – 2
  • Cumin Seeds – 1 tsp
  • Cloves – 5
  • Black Pepper – 10
  • Cinnamon – 3″ 1 stick
  • Aniseed – 1
  • Cardamom – 5
  • Oil – 2 Tsp
  • Salt – 1.5 Tsp


  • Rice Soaking: Take 2 Cups of Biryani rice.
  • Wash properly using tap water.
  • Soak the rice: Deep filled the rice bowl with water for 10 minutes. (don’t soak for long time).
  • Boil the Rice: Now fill a pan with water and boil the water to 100%.
  • Add bay leaves, cumin, cloves, black pepper, cinnamon, aniseed, and cardamom in water.
  • Drizzle little oil.
  • Cover the pan and boil water for 10 minutes so the taste of the whole garam masala enriches the taste in water.
  • Now drain water of soaked rice and add rice in hot boiling water.
  • Add salt and gently stir with a spoon.
  • Now cover the pan and cook rice for 3 minutes so it gets fluffy. We need to cook rice 80% rest will be cooked on steam.
  • After 3 minutes, check the rice with a hand. It needs to be 20% hard.
  • Carefully drain water.
  • Layering: Now rice is ready to make a biryani layer.
  • Follow the video tutorial to make layers in biryani.
  • Steaming: After layering, properly cover the lid and cook biryani on high heat for 2 minutes then turn the heat to low for 20 minutes so it gets perfect steam (dum).
  • After that, the biryani will be ready to serve.



Always boil rice when it’s 80% done.
You can check rice grain by hand so it needs to be a little hard before draining water.
The rest of the 20% will be done on steaming.
When layering then make sure the curry should not be watery. If it is then evaporate the water. Never steam for a long time.


Serving: 100g | Calories: 339kcal