Sunday, 19 August 2012

Nasi Briyani

很懵懂的我竟然不知道开斋节到来了。之前一直看到朋友们纷纷buka puasa的自由餐斋节还有很久,那里知道两天又看到大家纷纷的互相道才恍然大悟原来佳已到。在里我也凑凑热闹一道来佳肴。祝斋节

这次没有自制rendang鸡的酱料因为柜子里还有premix酱料,希望下次能有机会试试部落格朋友分享的美味rendang。 今天就分享这个Amy Beh的好味Nasi Briyani。

300g (2 cups) basmati rice, rinsed, soaked for an hour then well drained
2 tbsp ghee (I used butter)
2 tbsp oil
1 tsp chopped ginger
1 tsp chopped garlic
1 shallot, sliced thinly
3cm cinnamon stick
3 cloves
4-5 cardamom pods, lightly smashed
¾-1 tsp salt
1 tsp chicken stock granules 
550-600ml water
½ tsp yellow food colouring
A few drops rose essence

Cashew nuts

1. Heat butter and oil in a wok; fry ginger, garlic and shallot until lightly browned and fragrant. Add cinnamon stick, cloves and cardamom. Fry until aromatic. 

2. Stir in rice then pour in flavoured water. Add salt and chicken stock granules. Stir well to mix. 
Transfer rice mixture to an electric rice cooker and cook until rice is done.

3. Allow rice to stand for 15 minutes in the cooker before fluffing it. Garnish some cashew nuts and cranberries.  Serve hot with the chicken rendang.

Recipe from: Amy Beh