If There is Such a Thing as Foods of the God, It is the Biryani(2021): Read on How to Make Biryani Rice in Rice Cooker and Make a Dish to Make You Crave Some More with Each Bite.

As you might already know, biryani is one of the most complicated dishes in Indian cuisine. This is so because biryanis contain an array of spices, all of which have their own health benefits. Some of these, like cumin, are particularly good at detoxifies the internal organs of the consumer.

Moreover, cumin has anti-inflammatory, anti-tumour, anti-bacterial, and antiviral properties. Some other spices present in biryani that help with these purposes include turmeric, black pepper, ginger, and garlic, etc. While black pepper helps with digestion, ginger helps cure digestive tissues, and saffron is good at enhancing the liver enzymes, all of which help in the detoxification process.

As you might have been able to guess, biryani is very nutritious as well. The reason for this being that the delectable dish not only contains a lot of spices but also other ingredients like rice, nuts, mushrooms, and vegetables, chicken, mutton, beef, or fish, etc. In fact, it sometimes contains even more than one of the latter.

All these combine to form a dish containing various types of proteins, fats, and carbohydrates. This also contains a lot of vitamins, mineral salts, and other beneficial nutrients. Also, not are these available from one source but from various sources and you always have the choice to get them from a particular source like veggies, fish, white meat, or red meat.

Other than all the above-mentioned benefits, biryanis also contain anti-aging properties. Now, it might come to you as a surprise, but, even if you add just 100 grams of chicken, you will be able to fill your dish with about 27.6 mcg of selenium. This will fill about 40% of the daily requirement of selenium, a nutrient that greatly helps keep your immune system healthy and fights free radicals, helping slow down the aging process.

Biryani is also great for your digestive system. It contains spices and herbs like ginger, turmeric, and cumin, etc, each one of which helps speed up the digestive enzymes. Moreover, these release bile from the liver and improve excretion while also preventing bloating and nausea, all aiding in the proper maintenance of your digestive system.

In case you like to get vegetables in whatever dish possible, you should give this recipe a try. For this one, you will need one cup basmati rice, two cups mixed vegetables of your choice, two teaspoon biryani masala, one fistful mint leaves, one bunch coriander, half teaspoon turmeric powder, half teaspoon cumin, one teaspoon coriander powder, three green chilies, one teaspoon red chili powder, two onions, half cup curd, one teaspoon ghee, some cashew nuts, and one teaspoon ginger garlic paste.

To make it, first, wash the rice and soak in water. Now, heat the ghee and roast the nuts before draining and adding in sliced onions. Once these have turned brown, set aside half and add ginger garlic paste before sauteing. Afterward, add chili powder, cumin, salt, coriander powder, and green chilies before sauteing for about a minute.

After this, add the vegetables and mix well before adding the biryani masala, mint, and coriander leaves. Once done, move this to the rice cooker and add two cups of water, curd, and the soaked rice. When cooked, open and stir properly before adding in the nuts and onions and garnishing.

This is another great recipe for vegans as it not only contains vegetables but also relishable mushrooms. For this, you will need two cups basmati rice, four cups mixed vegetables of your choice, four tablespoon ghee, one bay leaf, one and a half-inch cinnamon stick, two green cardamoms, two cloves, one teaspoon fennel seeds, one teaspoon cumin seeds, two chopped green chilies, two thinly sliced red onions, two tablespoons ginger garlic paste, two chopped tomatoes, half teaspoon garam masala powder, three tablespoons coriander powder, one teaspoon cumin powder, a pinch of turmeric, a pinch of green chili powder, and three cups of mushrooms.


To make it, first, wash and then soak the basmati rice for half an hour. Now, in another pot, heat the ghee and add cinnamon, cardamom, bay leaf, and cloves before frying. Next, add the cumin and fennel seeds and fry till brown before adding ginger-garlic paste, salt, tomatoes, and the spice powder, and sauteing.

Once these become mushy, lower the flame and add all the mushrooms while tossing it all. Afterward, add all this to the rice cooker and cook before opening the lid and letting the heat out for ten minutes. Lastly, toss the rice to mix and garnish before serving warm.

In case you like mutton, you will be surely like this recipe. For this particular recipe, you will need 600 grams basmati rice, 600 grams mutton, four potatoes, three tablespoons biryani masala, two tomatoes, some coriander leaves, some mint leaves, five green chillies, two medium onions, two tablespoon of garlic ginger paste, three tablespoons curd, 100 grams cooking oil, some colour, elaichi powder, and two tablespoons ghee.

To make it, first, wash and then soak the rice for an hour. Now, add the cooking oil to the cooker and pour in the ghee and then onions and cook till golden. Next, add in the mutton, and the garlic ginger paste before cooking further. Afterward, add biryani masala and then the potatoes, coriander, and tomatoes.

Cook for some more time before adding in the curd and two cups of water plus some more once that starts to dry. In another cooker, boil some water and add in the rice and one tablespoon salt before cooking for two minutes. After this, strain the rice and add the mutton mixture into the rice cooker, followed by the rice and topping with the mint, elaichi powder, colour, and green chillies. Lastly, mix well and serve warm.

Prawn biryani is great for people who like fish. To make it, you will need basmati rice, some prawns, some water, basmati rice, fennel seeds, black pepper, curry leaves, coriander leaves, and one tomato. You will also require half a cup of coconut milk, coconut oil, ginger garlic paste, green chilli, coriander powder, cumin powder, garam masala, red chilli powder, and brown onions. The amounts of all these will depend on your choice and requirement.

To get started, soak the rice for half an hour. Now, in a bowl, add five cups of water, fennel seeds, black pepper, curry leaves, coriander leaves, tomato, and coconut milk. Now, mix well and add to the rice cooker before pouring in the rice and coconut oil before stirring well. Next, turn on the rice cooker before adding oil and the prawns in a pan and frying.

After this, add ginger garlic paste, green chilli, curry leaves, coriander powder, cumin powder, red chilli powder, some garam masala, and brown onions. Once done, saute for three minutes and, once the rice is ready, top with the prawn mixture and some water. Lastly, put on the lid and cook before mixing well and serving warm.

Chicken biryani is loved by most and is relatively easier to make as well. For this recipe, you will require one pound boneless chicken, one cup plain yogurt, one and a half teaspoons coriander powder, one teaspoon turmeric powder, one teaspoon mild chile powder, half teaspoon cumin powder, one onion, some fresh ginger, three garlic cloves, one jalapeño, three tablespoons ghee, and one and a half basmati rice.

You will also require six cloves, six cardamom pods, one cinnamon stick, three cups chicken broth (mixed with one-quarter of teaspoon garam masala), some salt, a pinch of saffron threads (with two tablespoons cream added), three tablespoons chopped cilantro, three tablespoons mint, and one lime.

To make it, add the yogurt and powdered spices into a bowl and coat chicken with it. Now, process the onion, garlic, ginger, and chili pepper before heating oil in the rice cooker. Once warm, add in onion paste and stir fry for fifteen minutes. Once done, add rice and spices before stirring well and topping with the chicken. Next, pour in the broth and salt and cover.

Afterward, cook for 25 minutes and uncover before adding saffron cream and mixing. After this, top with mint and cilantro before covering and cooking for a further five minutes. Lastly, garnish with roasted cashews and raisins and squeeze lime over it.