Nasi Biryani Recipes

Steps:

• Make the rice: In a large bowl, wash the rice by rinsing it vigorously in several changes of water until the water runs clear. Drain well in a fine-mesh sieve.
• In a large Dutch oven or very large skillet, heat the ghee over medium-low and add the onion. Cook, stirring occasionally, until light brown and caramelized, about 10 minutes.
• Add the garlic, ginger, cinnamon, cardamom, star anise and cloves. Cook, stirring, until fragrant, about 1 minute. Add the carrot, tomato, pandan leaves and rice. Stir until the rice is coated with the aromatics and ghee.
• Stir in the saffron, chicken stock and coconut milk. Bring the liquid to a vigorous boil over medium-high heat. Give it a stir, then immediately reduce the heat to low and cover. Simmer until all the liquid has evaporated, 15 to 18 minutes. Turn off the heat and let the rice rest for 10 minutes.
• While the rice cooks, prepare the garnishes: Heat the ghee in a skillet over medium-high and add the onion. Cook, stirring occasionally, until light golden brown and crispy, 10 to 15 minutes. Transfer the crispy onions to paper towels to drain, reserving the ghee. Add the cashews and raisins, and gently sauté until the cashews are lightly browned, 1 to 2 minutes.
• Once the rice is done resting, sprinkle with the salt and ½ cup of sauce from the chicken curry, and fluff up the grains with a spatula. Arrange the chicken skin side up on a deep serving plate. Spoon the rice around and over the chicken. Sprinkle the crispy onions, cashews and raisins on top. Garnish with cilantro, and serve immediately with the remaining curry sauce in a small bowl on the side.

Steps:

• Heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot.
• Add the minced shallots, ginger and garlic. Saute for two minutes or until fragrant.
• Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended.
• Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender.
• Garnish with the fried shallots.

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.