Rice, Biryani Style

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 to 4
Author Connie Veneracion


  • 2 cups long-grain rice rinsed and drained
  • 4 tablespoons ghee or clarified butter
  • 1 3-inch piece cinnamon bark
  • 1 star anise
  • 3 cardamom pods shells discarded
  • 1 thumb-sized pice ginger thinly sliced
  • 4 cloves garlic smashed
  • 1 onion chopped
  • 1/2 cup plain yogurt
  • salt
  • 2 pandan leaves
  • 1 stalk lemongrass
  • 1/3 cup peanuts
  • small handful raisins
  • finely sliced scallions to garnish


  • Heat 3 tbsps. of ghee in a pan. Add the ginger, garlic, onion, cinnamon bark, star anise and cardamom seeds. Cook, stirring often, until aromatic, about two minutes.
  • Add the rice. Stir to coat every grain with oil.
  • Add the yogurt. Stir. Pour in about two cups of water. Sprinkle with about a teaspoonful of salt.
  • Pour everything into the rice cooker. Tie the pandan leaves and lemongrass stalk together and throw it in. Turn on the rice cooker and let it do its work.
  • While the rice cooks, heat the remaining ghee and fry the nuts until lightly browned. Transfer to a plate and cool.
  • When the rice is done, add the raisins, fluff the rice with a fork. Discard the pandan leaves and lemongrass, as well as the star anise and cinnamon bark.
  • Ladle the rice into bowls. Top with nuts and sliced scallions.