Biryani Rice (Nasi Briyani)
Makes 4-6 servings
2 cups Basmati rice
2-1/2 Tbs Ghee or Oil
1 large Onion, finely chopped
1 pinch saffron powder
1 tsp Turmeric powder
5 Cardamom pods
2 cm or 1 inch Cinnamon stick
1 Star Anise
1/2 tsp Ginger powder
2 tablespoons Rose water or 1 tsp Rose essence
1-1/2 tsp Salt
3-1/2 Cups Chicken stock
Toasted cashews or slice almonds
Wash rice well and soak for at least 30 minutes, drain and set aside.
Heat ghee or oil and fry onion until light brown. Add saffron, turmeric powder, cardamom, cloves, cinnamon stick, star anise, ginger powder and rice. Fry stirring continuously until rice is totally coated with the ghee and spice mixture.
Heat the chicken stock, add rose water or essence and salt. Pour the hot stock over rice mixture and stir well. Bring to a boil.
Cover saucepan tightly, turn heat to very low and steam for 20 minutes. DO NOT lift the lid or stir while cooking.
Dish out the Biryani onto a serving dish. Garnish with cashews or slice almonds and sultanas and serve immediately.