Nasi Beriani Recipe



Nasi Beriani Recipes

Ingredients :

Yellow Rice:

4 tbsp ghee

20g chopped garlic

40g shallots (sliced)

20g fresh ginger (smashed)

4 cloves

1 tsp cumin

4 cardamom

1 stick cinnamon (about 5cm long)

630ml water

2 tsp salt

500g basmati rice (washed, drained)

a few saffron strands (soaked in 1 tbsp water)

Mutton Curry:

500g mutton (cut into pieces)

40g fresh ginger (pounded)

20g garlic (pounded)

2 tbsp chili powder

1 tbsp coriander powder

1/2 tbsp turmeric powder

2 stalks mint leaves

2 tomatoes (sliced)

150g onions (shredded)

6 cloves

6 cardamoms

1 stick cinnamon (about 5cm long)

800ml water

salt to taste

Pickles:

1 onion (shredded)

1 tsp mustard seed

30ml water

50ml vinegar

sugar and salt to taste

200g pineapple (cut into wedges)

200g cucumber (sliced)

2 red chilies (sliced)

Method :

Yellow Rice:

Heat ghee in wok till hot. Stir-fry chopped garlic, shallots, fresh ginger, cloves, cumin, cardamom and stick cinnamon till shallots turn golden brown. Add water and salt then bring to boil. Add in basmati rice. Continue cooking till water is almost dry. Sprinkle saffron water over rice. Wait for  minutes. Lower heat and evenly mix color into rice. Continue cooking over low heat till rice is dry. Serve with mutton curry and pickles.

Mutton Curry:

Marinate mutton with fresh ginger, garlic, chili powder, coriander powder, turmeric powder, mint leaves and tomatoes. Heat 6 tbsp oil in wok till hot. Stir-fry onions, cloves, cardamom and stick cinnamon till onions are browned. Add tamarind mutton and stir-fry till fragrant. Add water and salt. Cook over medium heat till gravy is reduced by half. Lower heat and simmer, stirring constantly, till gravy is further thickened.

* Mutton curry can be replaced with chicken curry. Complete the set with Yellow Rice and Pickles.

Pickles:

Heat 1 tbsp oil in wok. Add onion and mustard seed. Stir-fry till onion is soft. Stir in water, vinegar, sugar and salt. Cool completely before adding pineapple, cucumber and red chilies. Set aside for 20 minutes before serving.


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