Recipe for Biryani Rice or Beriani Rice
Ingredients
- 700gm basmathi rice (soaked for 30 mins and drain the water)
- 1 -2 tbs ghee oil
- 1 medium packet of full cream milk (You can get this from supermarket)
- 8 small red onions (blended) (It’s better to us pestle and mortar to blend because it’s more delicious)
- 8 cloves garlic (blended)
- 2 inch of ginger (blended) (Buy more to make ginger juice for the rice)
- 1 stick of cinnamon (kayu manis in Malay)
- 1 star anise (bunga lawang in Malay)
- 5 bunga cloves (cengkih in Malay)
- 4 pieces of cardamon (pelaga in Malay)
- 5 pandan leaves (peel each leaf middle part to make it more flavour)
- 1 handful of coriander leaves (to decorate and place on top of your rice thus brings out the aroma)
- 2 cup of raisins ( If you prefer more raisins, you can add more) (Can even add cashew nut) but i prefer lots of raisins!
- A pinch of saffron (kuma – kuma in Malay), soak in little bit of hot water (you can omit this, this is just to add red colouring to your rice and its very expensive, you can buy this in brickfields shops) – just a small little box cost around RM16 – RM21.
- 1 cube of maggi chicken stock
- 2 tablespoon of masala powder (rempah beriani)
- Salt to taste
- Water to cover rice
Method
- Firstly you need to make your chicken rendang before proceeding to make this biryani rice.
- After you fried your chicken, remove chicken and leftover oil from your wok.
- Without cleaning your wok, put a little ghee oil (wait till oil is hot) and fried red onions, garlic, ginger, anise, cinnamon, cardamon, cloves (bunga lawang), pelaga
- Put basmathi rice into a pot with water covering rice, and cook for a while.
- Add in all herbs the ones from the wok fried red onions, garlic, ginger, cinnamon, cardamon, cloves (bunga lawang), pelaga into your rice, mix it.
- Add your pandan leaves
- Pour in full cream milk and put in chicken stock cube
- Add salt to taste.
- Add beriani powder (Masala powder)
- After rice is cooked and water evaporated, put in raisins, add more ginger juice! (Taste even better with more ginger juice).
- When it’s ready to serve, decorate with coriander leaves on top of your rice.
