Briyani - the elegant way to cook rice
Thu, December 08 2005
This meal-in-one begins with washed, uncooked rice fried gently in ghee or vegetable oil, together with a selection of spices and herbs.
This is then steamed in a stock made from chicken or mutton bones, together with portions of chicken, mutton or even fish. The result is a fragrant meal of spiced rice with meat, which is served with accompanying curry gravy, a plain salad and a dash of tomato ketchup.
The dish is sometimes accompanied by a side order of raita (cucumber and yoghurt salad), fruit or vegetable pickles, and pappadam (fried wheat crackers). Originally from India, it is called Nasi Briyani in Malaysia and Singapore. Different cultures cook Briyani differently. Here is a simple Malaysian recipe for Nasi Briyani by Amy Beh.
BRIYANI RICE
• 300g Basmati rice
• 1/4 tsp turmeric powder
• 4 tbsp margarine
• 250ml plain yoghurt
• 1 tsp salt
• 4 tbsp margarine
• 250ml plain yoghurt
• 1 tsp salt
• 900g chicken, chopped into large pieces
• 80ml cooking oil
• 2 tbsp gheE
• 5cm cinnamon stick, lightly smashed to break up
• 80ml cooking oil
• 2 tbsp gheE
• 5cm cinnamon stick, lightly smashed to break up
(A)
• 4 slices ginger
• 10 shallots, thinly sliced
• 3/4 tsp turmeric powder
• 1 tsp coriander powder
• 4 slices ginger
• 10 shallots, thinly sliced
• 3/4 tsp turmeric powder
• 1 tsp coriander powder
(B)
• 5 cloves garlic
• 1 star anise
• 5 cardamoms, lightly smashed
• 1 tsp ground fenneL
• 1 tsp poppy seeds
• 5 cloves garlic
• 1 star anise
• 5 cardamoms, lightly smashed
• 1 tsp ground fenneL
• 1 tsp poppy seeds
GARNISHING
• 10–15 cashew nuts, deep-fried
• 50g raisins
• 1–2 tbsp shallots crisps
• 10–15 cashew nuts, deep-fried
• 50g raisins
• 1–2 tbsp shallots crisps
• Wash and soak Basmati rice in water mixed with turmeric powder for 30–35 minutes.
• Drain rice in a colander. Heat margarine and fry ingredients (A) until fragrant.
• Add 2 tablespoons yoghurt and 1/2 teaspoon salt.
• Mix in (B) and chicken.
• Fry well, then add in another 2 tablespoons yoghurt and remaining salt.
• Continue to fry until chicken is tender.
• Leave aside. Heat oil and ghee in a clean wok.
• Put in cinnamon stick and fry until fragrant.
• Add the remaining yoghurt to mix.
• Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker.
• Add sufficient water to a level that is 2cm above the rice.
• Cook rice for 20 minutes.
• Then add in the precooked chicken and continue to cook until rice is done.
• Add garnishing before serving.
• Drain rice in a colander. Heat margarine and fry ingredients (A) until fragrant.
• Add 2 tablespoons yoghurt and 1/2 teaspoon salt.
• Mix in (B) and chicken.
• Fry well, then add in another 2 tablespoons yoghurt and remaining salt.
• Continue to fry until chicken is tender.
• Leave aside. Heat oil and ghee in a clean wok.
• Put in cinnamon stick and fry until fragrant.
• Add the remaining yoghurt to mix.
• Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker.
• Add sufficient water to a level that is 2cm above the rice.
• Cook rice for 20 minutes.
• Then add in the precooked chicken and continue to cook until rice is done.
• Add garnishing before serving.
Diner's Guide
