Requested by Mr Lim
Biryani rice is fairly popular in South East Asia not just in South India, even amongst non-Indians.
Here is a home recipe from an Indian friend of ours. There can be some slight difference in terms
of spices used in different recipes, as every family cooks it differently.
- 5 cups basmati rice, rinsed
- 4 cloves
- 2 cinnamon sticks
- 8 Bay leaves
- 10 cardamom pods
- 1/2 teaspoon turmeric
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon whole coriander seeds
- 3 whole cardamom pods
- 10 cups water
- 1 teaspoon saffron
- 1/2 cup organic raisins
- 2 tablespoons Vegetable oil
- 50g ghee (Or 3 tablespoons vegetable oil)
- In a large skillet, heat ghee (or vegetable oil) and quick-fry the onions till they are golden brown. Add in saffron, cardamom, cloves, cinnamon stick, raisins, turmeric, cumin seed, coriander seed, and cook till toasted and fragrant, stirring constantly.
- Add in rice and stir till the rice is completely coated with the oil and mixed well with the spices.
- Pour in the water and salt. Bring to a boil, then simmer on low heat for 20 minutes or till rice is tender, covered (wrap the lid tightly with a large kitchen towel or layered muslin cloth).
- Turn off the heat and let it stand for 10 minutes, covered. Fluff it with a fork and serve with curry of your choice.
- Serve 7-8 persons.
- Ghee is a specialty ingredient that makes Biryani rice tastes so good, besides saffron. But it can be quite fattening so you can use vegetable oil or vegetarian butter instead.
- To keep warm, cover the skillet full of rice (keep the lid wrapped in cloth) over boiling water in a wok. Just keep it under low heat. Alternatively, transfer the whole step 3 and onwards in Preparation, into a rice cooker. Once it's cooked, keep the mains turned on and it will stay warm all day.
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