很懵懂的我竟然不知道开斋节已经到来了。之前一直看到朋友们纷纷去buka puasa的自由餐还以为开斋节还有很久，那里知道这两天又看到大家纷纷的互相道贺才恍然大悟原来佳节已到。在这里我也凑凑热闹，来一道马来佳肴。祝贺开斋节快乐！
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。
Ingredients
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
Garnish:
Cashew nuts
Cranberries
Method
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
