Biryani, Lunchbox Ideas, Rice Variety

ACHARI BIRYANI

I am here today with Achari Biryani which has a spicy twist with added pickle flavoring. I have heard about Achari Pulao, but I wanted to try Biryani today and that too with Kohinoor Extra Long Basmati Rice which is grown and natured with the river water of Himalayas, is naturally aged for 24 months to impart the fluffy grains, the extra length & the characteristic basmati aroma. The recipe is actually flavored with pickle along with spices and masalas. So you can imagine how fiery and spicy the outcome would be. I have used mango pickle extract, but you can use any variety. The aromatic rice when cooked and mixed with pickle gives a unique flavor to the biryani.

Also the vegetables add colour and are healthy for you along with being appealing to the eyes. I have added a few veggies here such as beans, peas, carrot and capsicum. You can also add cauliflower, broccoli or potatoes. Also in place of pickle you can use achari masala also. The whole spices added adds a flavorful and royal touch to the dish. Let us see how I made this recipe.

Product Link-Kohinoor Extra Long Basmati Rice –

www.kohinoorindia.co.in

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ACHARI BIRYANI
 I am here today with Achari Biryani which has a spicy twist with added pickle flavoring. I have heard about Achari Pulao, but I wanted to try Biryani today and that too with Kohinoor Extra Long Basmati Rice which is grown and natured with the river water of Himalayas, is naturally aged for 24 months to impart the fluffy grains, the extra length & the characteristic basmati aroma. The recipe is actually flavored with pickle along with spices and masalas. So you can imagine how fiery and spicy the outcome would be. I have used mango pickle extract, but you can use any variety. The aromatic rice when cooked and mixed with pickle gives a unique flavor to the biryani.
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
cup
Ingredients
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
cup
Ingredients
Instructions
  1. Soak rice and in 1 1/2 cups of water.
  2. Cool and keep the grains separate.
  3. In a pan add oil followed by bay leaf, cloves, cumin and cardamom.
  4. Add onion and fry till golden brown.
  5. Add rest of the veggies.
  6. Add chili powder and turmeric powder.
  7. Add pickle extract.
  8. Add salt and cooked rice.
  9. Mix well.
  10. Serve hot with potato chips and papad.
Recipe Notes

Notes

You can use either homemade or store bought pickle.

You can use any pickle of your choice.

Adding multi coloured veggies attracts eyes and is healthy too.

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