Biryani Rice
Biryani Rice
Try this quick and easy Indian-inspired rice dish recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 30 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
As seen on Best Wan!
Ingredients
  • 400 grams / 14 oz / 1¾ cups Basmati rice, washed and drained
  • 55 grams / 2 oz / ¼ cup Ghee (minyak sapi) or margarine
  • 6 Onions, peeled and sliced
  • 10 Shallots (red onion), peeled and sliced
  • 1 bulb fresh Ginger, finely sliced into small strips
  • 1 screw Pine leaf (Daun pandan), shredded and knotted
  • 4 Tomatoes, finely chopped
  • 2 tablespoons / 1 fl oz Tomato puree - optional
  • 435 millilitres / 14 fl oz / 1¾ cups Chicken or Beef stock
  • 125 millilitres / fl oz ½ cup Evaporated milk
  • 2 teaspoons Saffron strands
  • 60 millilitres / fl oz ¼ cup Rose water
  • 1 cup Raisins
  • 1 cup toasted Cashew nuts
  • Crisp-fried Shallots (bawang goreng), for garnish
  • 1 bunch Mint leaves (daun pudina), chopped and rinsed
  • Banana leaves (enough to cover pot)
  • Salt to taste
  • Whole Spices Ingredients:
  • 5 Cloves
  • 6 Cardamom pods
  • 4 Star anise
  • 2 Cinnamon sticks
Method
  1. Melt ghee and sauté the whole spices ingredients for a few minutes
  2. Add in onions, shallots, fresh ginger, lemongrass and screw pine leaf (daun pandan), and fry till golden
  3. Add in raisins and fresh tomatoes; cook till tomatoes begin to soften
  4. Add in basmati rice and stir gently
  5. Then, add beef or chicken stock (ratio to rice is 1.2:1), cashew nuts, saffron strands, a little salt (optional, depends on the
  6. saltiness of stock), half of the fresh mint leaves, and evaporated milk. *Optional* tomato puree can be added at this stage
  7. Cook on moderate heat and stir occasionally till rice softens
  8. Add in rose water, crisp-fried shallots and the remaining mint leaves
  9. Cover the rice with banana leaves, then cover the pot and cook till rice is tender (5-10 minutes).
  10. Serve steaming hot and garnish with left over raisins, cashew nuts, crisp-fried shallots and mint leaves to taste

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