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Recipe: Nasi Biryani 

Here’s Margarita’s recipe for Nasi Biryani, to go with the previously published Lamb Shank Curry.

Nasi Biryani

By Margarita Lee

Margarita Lee

Ingredients A:

  • 3 cups Basmati rice 
  • 2 tbsp Turmeric powder 
  • 4-5 cups Chicken broth 
  • 2 tbsp Salt
  • 4 Pandan leaves (knotted) 

Ingredients B:

  • 3 tbsp Ghee
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste 
  • 2 Onions (thinly sliced) 
  • 1 Cinnamon stick 
  • 1 Star anise 
  • 3 pcs Cardamom 
  • 3 pcs Cloves 
  • 1/2 tsp Fennel 
  • 1/2 tsp Cumin 

Garnishing :

  • 2 tbsp Toasted raisins
  • 2 tbsp Toasted cashew nuts 
  • 2 tbsp Fried crispy onion 

 

Photo by Margarita Lee

Method :

  1. Wash and soak the basmati rice with turmeric powder for 30 minutes. After 30 minutes, wash and drain off excess water. Set aside.
  2. Heat ghee in a wok and sauté the rest of Ingredients B over low heat for 5 minutes or until aromatic. 
  3. Gently mix into the rice and add in the chicken broth, salt and pandan leaves. Mix well, cover with a lid and turn on the rice cooker. 
  4. Allow to cook and keep warm for 30 minutes.
  5. Using a fork or chopstick, gently stir the cooked rice. 
  6. Sprinkle crispy fried onions, toasted cashew nuts and raisins over the rice before serving.

 

Note: 

To make homemade ghee, melt butter in a saucepan over low heat for 10-15 minutes without stirring, until the solids separate from the fat. Remove from heat; let stand for 5 minutes before skimming off foam. Slowly pour off the clear yellow liquid, leaving behind the residue of milk solids that have settled to the bottom of the pan.

 

Check out more of Margarita’s recipes on her FB @ Umummy Food

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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