Biryani Rice

Name: Biryani Rice (Nasi Beriani Gam)
Cuisine: Malaysian
Ingredients: Pandan leaves 2, knotted; Ginger 2.5-cm (1-in) knob, peeled and finely minced; Garlic 4 cloves, peeled and finely minced; Lemongrass 2 stalks; Star anise 2; Crisp-fried shallots for garnishing; Basmati rice 1 kg (2 lb 3 oz), washed and rinsed; Shallots 10, peeled and chopped; Saffron threads 1 tsp; Rose water 4 Tbsp; Chopped mint 1 Tbsp + more for garnishing; Chicken stock (see Note) 750 ml (24 fl oz / 3 cups); Cardamom pods 4; Onion 1, large, peeled and chopped; Ghee 125 ml (4 fl oz / ½ cup); Evaporated milk 250 ml (8 fl oz / 1 cup); Cloves 6; Tomatoes 2, roughly chopped; Salt to taste

Nasi Beriani Gam

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ghee 125 ml (4 fl oz / ½ cup)
Cardamom pods

Asia
Malaysia
Main course
Gluten-free
South East Asia

Method

Heat ghee in a saucepan and stir-fry cardamom, cloves and star anise until fragrant. Add onion, shallots, garlic, ginger, lemongrass and pandan leaves and stir-fry for a few minutes. Stir in raisin and tomatoes and stir for about 10 minutes.
Pour in chicken stock, evaporated milk, saffron and mint leaves. Bring to the boil. Add salt to taste and pour in rice. Lea