Recipe Malaysian Biryani Rice - Nasi Briyani

Malaysian Biryani Rice - Nasi Briyani - Recettes simples pour la maison.

Vous pouvez faire cuire Malaysian Biryani Rice - Nasi Briyani avec 24 épices et 3 étapes. Voir le guide suivant!

1. 1 cup Basmathi Rice.
2. 50 g Raisins.
3. 1.5-2 cups Water.
4. 1/4 cup Evaporated Milk.
5. 1 pc Chicken Stock Cube.
6. 1 pc Lemongrass Stalk (bruised).
7. 2 pc Pandan Leaves (tied in a knot).
8. [Garlic Onion Paste] - ground well.
9. 50 g Red Onions.
10. 20 g Shallots.
11. 15 g Garlic.
12. 15 g Ginger.
13. [Aromatics].
14. 1 pc Cinnamon Stick.
15. 2 pc Star Anise.
16. 3 pc Cardamom Pods.
17. 4 pc Cloves.
18. [Sauté].
19. 1 Tbsp Cooking Oil.
20. 30 g Ghee or Butter.
21. as needed Salt.
22. [Fragrance and Color] - mixed together.
23. 1 g Yellow Food Coloring or Turmeric Powder.
24. 3 Tbsp Rose Water.

1. SAUTÉ: in a pot, heat 1 Tbsp of Cooking Oil along with Ghee/Butter until hot. Sauté the Garlic Onion Paste as well as the Aromatics until fragrant. Add the Rice and mix well..
2. LIQUID: next, add the Water, Stock Cube, Evaporated Milk, Lemongrass, Pandan Leaves, Raisins and Salt. Mix well, cover with a lid and cook the rice..
3. SERVE: once the rice is cooked, add the Rose Water Solution and gently fork the rice. Then leave the Rice to rest for 10 minutes before serving. Garnish with Fried Shallots and Raisins, serve with any curry you desire..