Sunday, 6 July 2008

Nasi Briyani (Briyani Rice)

Originally from India, it is called Nasi Briyani in Malaysia and Singapore. Different cultures cook Briyani differently. "Nasi" in malay means rice. Nasi Biryani is usually served on special occasions, such as weddings and festivals. The rice are usually fry with ghee but for health reason, I am using normal cooking oil. Here is a simple Malaysian recipe for Nasi Briyani. Ingredients:
  • 500g basmati rice, wash and drain
  • 2 tbsp oil or ghee
  • 3 cups water
  • 1/4 cup yoghurt
  • 1 1/2 tsp salt
  • 1 big tomatoes, chopped
  • a handful of shredded coriander leaves
  • 1/2 tsp turmeric powder

Spices (A):

  • 5 cardamoms
  • 1 star anise
  • 5 cloves
  • 1 stalk lemon grass, smashed
  • 2cm piece cinnamon stick

Fry in oil till crispy and set as side separately:

  • 15 shallots, sliced thinly
  • 3 cloves garlic, sliced thinly
  • 3 tbsp of cashew nuts

For garnishing:

  • 3 tbsp of raisins


Heat oil or ghee in a pot and fry spices (a) on a medium heat until fragrant. Add rice and stir-fry well for about two to three minutes. Add in the water. Add in the salt. Pour in the yoghurt and mix well. Then add in the tomatoes, coriander leaves and the turmeric powder. Increase the heat to high and let the rice boil. Give it a good stir and reduce the heat againto medium. Let the rice boil for another 2 minutes & stir again.

Put on the cover & reduce the heat to the lowest. Simmer the rice for another 4-5 minutes. Off the heat & let the rice settle for another 5-10 minuted before serving as this will make the rice fluffy. If you serve the rice immediately after you switch off the heat, the rice will be very sticky.

When rice is cooked, dish out to serve with a sprinkling of shallots, cashew nuts, raisin and garlic.

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