Biryani Rice (Nasi Biryani)
This utterly fragrant Basmati rice dish will have you dreaming about memories past. The indulgent taste of ghee combined with the irresistible scent of saffron makes this recipe truly unforgettable.
Serves
4
Cooking Time
90 mins
Cuisine
Malaysian|Indian
Ingredients
- 125ml ghee
- 4 cardamoms
- 6 cloves
- 2 star anise
- 1 large onion, skinned, peeled & minced
- 10 shallots, skinned, peeled & minced
- 4 cloves garlic, skinned & sliced thin
- 1 inch ginger, skinned, peeled & sliced thin
- 2 stalks lemongrass
- 2 pandan leaves, knotted
- 250g raisins
- 2 tomatoes, coarsely minced
- 750ml chicken stock
- 250ml evaporated milk
- 1 tsp saffron
- 1 tbsp mint leaves, chopped, for garnish
- 1kg Basmati rice, washed
- 4 tbsp rosewater
- 1 sprinkle fried onions
- Salt to taste
Instructions
- Heat the ghee in a frying pan and fry the cardamom, cloves and star anise.
- Add the onion, garlic, ginger, lemongrass and pandan leaves, and sauté for a few minutes.
- Add in raisins and tomatoes, and fry again for about 10 min.
- Pour in the chicken stock, evaporated milk, saffron and mint leaves. Bring it to a boil.
- Add salt and rice. Simmer until the rice is cooked, in about 20 min.
- Reduce the heat and cover the pot.
- Let it simmer again for 10 min, then add the rose water and cook again for 5 min.
- Sprinkle with fried onions.
