Plain Biryani Rice

3 cups long grain rice, soaked for 3 hours, drained
3 Tbs oil

3 medium onions, chopped

1 tsp grated, fresh ginger

1 clove garlic, crushed
4-5 cups water
1/2 tsp each ground turmeric, ground cinnamon, ground cardamom, ground coriander, cumin 

1/2 cup slivered almonds

1 bay leaf

4 Tbs skim milk

For Garnish

Plain yoghurt, stir in lemon juice

slivered almonds

 

Method

In a large non-stick saucepan, heat oil and sauté onions until golden brown. Add ginger and garlic and sauté for 2 minutes. Add rice, water, all spices and bay leaf. Mix well.

Boil, covered, until rice is three-quarters cooked, then reduce heat to very low. Add milk and almonds, and continue to cook until remaining liquid is absorbed. Stir rice, remove from heat, and serve with garnishes.