Nasi Briyani
Friday, November 16, 2007
This is specially for A, who enjoyed it so much at last Sunday's party she wanted the recipe.
Nasi Briyani
You Need:
55g ghee
1 tsp ginger, peeled and chopped
1 tbsp garlic, peeled and chopped
4 shallots, peeled and thinly sliced
5 cm cinnamon quill
15 cardamoms, whole, lightly crushed
10 cloves
500g basmati rice, washed and drained
3 cups of water
1 cube chicken stock
Salt to taste
1 tsp yellow food colouring
1/4 tsp rose essence
4 tbsp water
You Do:
- Place ghee in a wok and heat. When hot, add the ginger, garlic and shallots and fry until light brown.
- Add cinnamon, cardamom and cloves and fry briefly.
- Add the rice and mix well.
- Transfer rice into a medium sized pot, pour in the water, chicken stock and salt. Cook covered using medium heat until done. During cooking, pour in additional water if needed.
- Combine yellow food colouring, rose essence and water.
- When rice is cooked, remove lid and sprinkle the yellow colouring mixture over rice.
- Cover again and let rice sit for another 10 minutes, keeping flame at the lowest point possible.
- Remove from heat and fluff the rice, mixing the colours evenly. Serve hot.
Note: Ghee is clarified butter. In the Netherlands, it is available in most asian stores but if you can't get your hands on it, butter is an acceptable substitute. Do bear in mind however, when using butter, the rice will lose some of its oomph. Still can't find ghee but don't want to sacrifice taste? Make your own then.
Nasi Briyani is traditionally served with meat or chicken curries but I find it bodes well with European style stews as well. It also makes a good side dish with steaks.
Labels: asian food, she cooks
The Dutchess of Cookalot whipped this up at 2:24 pm 0 calories
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