4 cups basmati or jasmine rice
1 cinnamon stick
6 whole cloves
8 cardamom pods, lightly crushed
2 shallots, peeled and sliced lengthwise
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons nasi biryani spice paste
7 cups chicken stock
1/2 teaspoon salt
1 teaspoon sugar
Wash and drain rice in sieve; set aside.
In large saucepan over medium-high heat, saute cinnamon, cloves, cardamom pods and shallots in butter and oil until fragrant. Add nasi biryani paste, washed rice, chicken stock, salt and sugar; stir well to incorporate paste and bring to full boil over high heat. Reduce heat, cover and simmer 25 to 30 minutes, or until rice is fluffy. Turn off heat and leave cover on to steam the rest of the way. Serve warm.
Note: Nasi biryani paste is available at Asian markets or Indian stores or progressive supermarkets.
Tips: After sauteing the loose spices (cinnamon, cardamom and clove) for the rice, place them in cheesecloth and tie with a string. Cook with the rice, remove before stirring in nasi biryani paste.
Recipe makes 6 servings.
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