Sunday, October 17, 2010

Nasi Beriyani

Recipe from Chef Wan of AFC

400 g / 14 oz / 1 ¾ cups Basmati Rice, washed and drained
55 g / 2 oz / ¼ cup Ghee (Minyak Sapi) or Margarine
6 Onions, peeled and sliced
10 Shallots (Red Onion), peeled and sliced
2 Lemongrass (Serai), bruised
1 Bulb Fresh Ginger, finely sliced into small strips
1 Screw Pine Leaf (Daun Pandan), shredded and knotted
4 Tomatoes, finely chopped
2 Tbsp / 1 fl oz Tomato puree - optional
435 ml / 14 fl oz / 1 ¾ cups Chicken or Beef Stock
125 ml / fl oz ½ cup Evaporated Milk
2 tsp Saffron Strands
60 ml / fl oz ¼ cup Rose Water
1 cup Raisins
1 cup toasted Cashew Nuts
Crisp-fried Shallots (Bawang Goreng) for garnish
1 bunch Mint Leaves (Daun Pudina), chopped and rinsed
Banana Leaves (enough to cover pot)
Salt to taste

Whole Spices Ingredients:

5 Cloves
6 Cardamom Pods
4 Star Anise
2 Cinnamon Sticks

Melt Ghee and sauté the whole spices ingredients for a few minutes. Add in Onions, Shallots, Fresh Ginger, Lemongrass and Screw Pine Leaf (Daun Pandan), and fry till golden.

Add in Raisins and fresh tomatoes; cook till tomatoes begin to soften.

Add in Basmati Rice and stir gently. Then, add Beef or Chicken Stock (ratio to rice is 1.2:1), Cashew nuts, Saffron Strands, a little salt (optional, depends on the saltiness of stock), half of the fresh Mint leaves, and Evaporated Milk. *Optional* Tomato puree can be added at this stage.

Cook on moderate heat and stir occasionally till rice softens. Add in Rose Water, crisp-fried Shallots and the remaining Mint leaves. Cover the rice with Banana Leaves, then cover the pot and cook till rice is tender (5 -10 minutes).

Serve steaming hot and garnish with left over Raisins, Cashew Nuts,
crisp-fried Shallots and Mint Leaves to taste.

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