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nasi briyani
(briyani rice)
Makes 4-6 servings
2 Cups Basmati rice
2-1/2 Tbs Ghee
1 lg Onion, finely chopped
1 pinch Powdered saffron or saffron strands
5 Cardamom pods
3 Whole cloves
1-in. Cinnamon stick
1/2 tsp Ginger powder
2 T Rose water or rose essence
1 1/2 tsp Salt
3-1/2 Cups Chicken stock
Slice almonds, for garnish
Sultanas, for garnish
Wash rice well and drain in a colander for at least 30 minutes. Heat ghee and fry onion until golden. Add saffron, cardamom, cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is coated with the ghee.
Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Bring to boil.
Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid or stir while cooking.
Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately.
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