Malaysian Nasi Briyani

Malaysian Nasi Briyani

Ingredients (serves 6)
2 tbsp ghee
6 tbsp cooking oil
1 star anise
4 cloves
1 cassia stick, about 5 cm/2 inches in length
50 gms Briyani Marsala (see below) or substitute Garam Marsala
1.5 kg/3 lbs basmati rice, washed and drained
1.5 litres/6 cups water
125 ml/ ½ cup evaporated milk
Salt to taste

Sliced
2 onions, peeled
1 pc ginger, about 3 cm/1 ¼ inches in length, peeled
3 cloves garlic, peeled
3 tomatoes

Finely ground
8 shallots. Peeled
2 cloves garlic, peeled
1 pc ginger, about 2.5 cm/1 inch in length, peeled

Garnish
100 gms cashew nuts, fried until crispy and drained
120 gms sultanas (yellow raisins), fried and drained
Chopped coriander leaves

Procedure
Heat ghee and oil in a pot over medium heat. Fry sliced ingredients until golden brown, then add star anise, cloves and cassia stick. Add ground ingredients and stir-fry until fragrant.

Stir in Briyani Marsala and add rice. Stir to mix well, then add water, evaporated milk and salt to taste. Stir well.

Cook over low heat covered until rice is done (the rice can be transferred to a 8-10 cup rice cooker). Give rice a good stir once while still "wet" to mix the seasoning.

Garnish with cashew nuts, raisins and coriander leaves.

Serve with a chicken, mutton or vegetable curry. If served with the latter, it is entirely suitable for vegetarians.

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Briyani Marsala (or seasoning spices) can be obtained ready mixed from Asian food stores, or you can make your own.

Recipe for Briyani Marsala:
Cinnamon or Cassia - 2 inch piece
8 Cardamoms
8-10 Cloves
1 Nutmeg seed
1 Bay leaf
1 tsp Fennel seeds
5 pieces (blades) Mace
1 tbsp Caraway seeds
1 Star Anise

Grind together, and keep in an airtight jar.


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