NASI BIRYANI - CELEBRATION RICE (BRUNEI)
This recipe was featured on week 39 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Brunei is my 39th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in "Southeast Asian Cooking" by Barbara Hansen.
Provided by GiddyUpGo
Categories Long Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 216.3, Fat 6.6, SaturatedFat 1.1, Cholesterol 1.3, Sodium 606.9, Carbohydrate 35, Fiber 0.9, Sugar 1.1, Protein 4.1
NASI BIRYANI
Because of its vibrant multiethnic population, Singapore is one of the few places where biryani - a dish with origins in the Indian subcontinent - is regularly eaten for Lunar New Year. This recipe is from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent who grew up celebrating the festivities. You first prepare chicken curry as you'll use its sauce in this dish and serve the chicken with it. As a prolific home cook, Ms. Das has been tasked with making this dish for annual Lunar New Year potlucks. She learned how to make it from her father, who prepared it for Diwali.
Provided by Clarissa Wei
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 22
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.
AUTHENTIC SOUTH INDIAN BIRYANI
The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.
Provided by su
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
- Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
- Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.
Nutrition Facts : Calories 859.9 calories, Carbohydrate 135.4 g, Cholesterol 75.3 mg, Fat 14.1 g, Fiber 5.4 g, Protein 44.9 g, SaturatedFat 3.8 g, Sodium 184.5 mg, Sugar 14.2 g
ONE-POT VEGETABLE BIRYANI
Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn't compromise flavor.
Provided by Zainab Shah
Categories dinner, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 27
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.
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- 1 tsp salt. 1⁄2 tsp sugar. 1 1⁄2 l water. Add marinated chicken pieces (after removing as much yoghurt as possible) and coat them evenly with the spices.
- Serve rice with chicken curry and garnish with some fried raisins, fried cashew nuts, chillies, spring onions and fried shallots. Published: September 1, 2017.
NASI BRIYANI | SINGAPORE AND MALAYSIA STYLE BIRYANI RICE
From recipesaresimple.com
5/5 Category Beef & Mutton, Chicken, Main Course, RiceCuisine Asian, Malaysian / Singapore / IndonesiaTotal Time 55 mins
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NASI BRIYANI - KUALI
From kuali.com
Cuisine MalayTotal Time 40 minsCategory RiceCalories 900 per serving
- Heat ghee and oil in a wok; fry ginger, garlic and shallot until lightly browned and fragrant. Add cinnamon stick, cloves and cardamom. Fry until aromatic.
- Transfer rice mixture to an electric rice cooker and cook until rice is done. Allow rice to stand for 15 minutes in the pot before fluffing it. Serve hot with the chicken briyani.
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