Wednesday, December 19, 2012

Beriyani Rice (Nasi Beriyani)


Unless if I dine out, I won't mind mutton beriyani (Mutton Perathal Potatoes), chicken beriyani (Cashew Nut Masala Chicken) or even prawn beriyani (Grilled Prawns). But when it is a beriyani meal at home, I relatively keep it to a vegetarian beriyani. That way, whether you are cooking for your family, friends or relatives, it is I bet easier to cater for vegetarians (Lemongrass Turmeric Rice) and non-vegetarians too. Also, I personally am not fond of cooking meat and rice together, especially should a need arise for warming it up for another day's meal. Mess it will be, meat broken up and all of it just so not appealing to meal into. Therefore, as I have said, this beriyani rice/nasi beriyani is the call card for those who believe in the same principal as mine. That is, anyone can tuck into a vegetarian beriyani. 


Now, coming to the recipe, you still remember the Mutton Devil Curry? Oh-yes, this beriyani is the other option for Christmas, one which you can pair with a string of dishes. For a pure vegetarian call, think about Crispy Fried OkraCucumber Yogurt SaladCumin Spinach Stir FriedVegetarian Mutton Curry LeavesMango Chutney and Vegetable Green Curry. Whereas for a non-vegetarian meal, I've got choices as well - Fish In Chilli Lime GravyCurry Leaves Grilled SalmonIndian Mutton Curry, Lamb Yogurt Curry and Prawn Yogurt Salad and if you want some more, please hover under the label "Food And Cooking". Alright everyone, some clues now on making this beriyani rice. Basmati rice is the best choice for its light nutty flavour and distinctive scent. When cooked with the rest of the ingredients, the rice will remain fluffy and won't stick together. Saffron strand is the other ingredient you should scout for, expensive I know. Perhaps turmeric powder is the alternative or if you don't mind, use yellow coloring.    

Ingredients
2 cups Basmati rice
2 tbsp ghee
1 onion - chopped
1 tbsp ginger paste
1/2 tbsp garlic paste
Spices - 2 sticks cinnamon and 2 star anise
1 1/2 tsp garam masala
1 tsp saffron strands
1 medium size tomato - sliced thinly
1 cup frozen mixed vegetables
1 1/2 tbsp lemon juice
Coriander leaves - chopped
Salt for taste


Method
Wash rice and drain out water completely
Heat ghee and when heated, sauté onion for a couple of mins.
Add spices, ginger and garlic paste, garam masala and saffron strands.
Give a couple of stirs.
Put in rice and continue to stir for a couple of mins.
Add rice, salt, tomato, lemon juice and 3 cups of water into rice cooker.
Gently stir and wait for the rice to be cooked.
After this, add in mixed vegetables. 
Mix all in and lightly fluff up with chopsticks or fork.

Garnish with coriander leaves before serving.
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8 comments:

  1. Nava, I love these rice, each grain standing one another yumm.

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  2. The rice looks so good...and seems simple enough for me to follow your recipe. Looks like I seriously have to cook this and the devil mutton curry...

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  3. hi nava, thank you so much for this recipe. i have been looking for a plain biryani rice recipe..could not find one that i can understand and try out.
    the rest that have good recipes, are done together with either chicken or mutton and it's a bit complicated for a beginner like me to try.
    have a good week ahead

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  4. Dear Nava, this is gonna mark my next dish really soon! Your cooking is always so inspiring and your photography skills is up by another level! My hubby would be really happy having this dish really soon! ^___^

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  5. 1 tsp of saffron strands...? That's sure expensive :)) LOL The Biryani sure look great :)

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  6. Colorful and delicious as always!!

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  7. Love nasi beriyani,best tasted so far in at Hameediyah restaurant, campbell street,Penang

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