Nasi Bryani
Nasi bryani is such a common dish in Singapore, and every single Indian store I know sells it. It is so delicious and fragrant. Yet, there are so many different recipes out there, all with their own way of cooking, their own colors etc etc etc.
I choose not to follow any recipe, but create the dish out of my own memory of what I know the bryani is supposed to taste like. Growing up in Singapore means that we eat this dish on a frequent basis and half a century of doing that certainly gives us some knowledge. Really, we don’t have to be Indians to understand a little about the Indian culture. In Singapore, we love our food, and nasi bryani is Indian, no doubt, but it has become our food, no matter what our race is.
食谱
Nasi Bryani
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 2 cupsbasmati rice
- 2 Tbspghee
- 5shallots or 1/2 big red onion, sliced thinly
- 5 clovesgarlic
- 4cardamon pods
- 5whole cloves
- 2basil leaves, dried
- 1 tspturmeric powder
- 1 tspground coriander seeds
- 1 tspground cumin seeds
- 1 tspchicken powder
- 1/3 cupyogurt + 1 Tbsp cayenne pepper
- 1small tomato, diced small
- 1/2 cupraisins, optional
Toppings
- 3 Tbsproasted cashew nuts
做法
- 01Melt the ghee in a medium hot pot.
- 02Add the cardamon pods, basil leaves and cloves and fry for 5 minutes.
- 03Crush the cardamon pods in the pot, and then add the garlic and onions/shallots.
- 04When the onions are light brown, all the spices and then the rice and mix well.
- 05Add 11/2 of water or follow the instructions on the basmati rice package.
- 06Turn the heat up to high and once the water boils, lower to medium.
- 07When the rice is visibly dry, turn it to low heat and cover the pot.
- 08Cook until the rice is cooked.
- 09I serve with tandoori chicken, a raita, and a cauliflower and potato curry.