Recipes
Nasi Biryani Recipe
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 3 tbsp vegetable oil
- 3 large Shallots (peeled and thinly sliced)
- 3 tbsp butter
- 1 cinnamon stick
- 2 Star Anise
- 3 cardamom pods
- 6 Cloves
- 450 gram Basmati rice
- 80 gram Golden Raisins
- 600 ml Water
- Salt as required
- ¼ tsp ground turmeric
- 1 tsp rose essence or kewra water
- ½ cup Cashew nuts
Ingredients
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Instructions
- In a medium sized pot, heat vegetable oil. Add sliced shallots. Fry until golden. Remove and drain on paper towels. Discard or reserve oil for flavoring other dishes.
- In the same pot, melt butter. Add cinnamon stick, star anise, cardamom pods, and cloves. Fry for 1 to 2 minutes until fragrant.
- Add rice and stir to combine. Then add golden raisins. Pour in 2½ cups (600ml) water. Bring it to a boil. Season with salt. Cover, reduce heat to medium and allow it to cook for 8 to 10 minutes until all water is absorbed. Reduce heat to the lowest setting and let cook for another 5 minutes. Turn off heat.
- Mix ground turmeric with 1 tablespoon hot water in a small dish. In another dish, mix rose essence or kewra water with 1 tablespoon water. Sprinkle both mixture onto rice. Fluff rice gently with spatula.
- Cover and allow rice to sit for 10 minutes. Garnish with fried onions and cashew nuts before serving.
- Alternatively, nasi biryani may be layered with your favorite meat curries before serving.