Nasi Beriani version 2

Here’s my another version of Biryani Rice Recipe and i make the same old mistake this time. I should have soaked it first then only steam. But here i didn’t soaked it and i cooked using a rice cooker~!!

Take a look at my 1st version briyani rice recipe

It’s the same as making nasi lemak (follow this method – this is the correct way) soaking & steaming method


  • 750gm Basmathi rice
  • 125gm packet Goodday milk (full cream milk) – you can also replaced with santan
  • 5 pandan leaves (tear middle part and knotted)
  • salt
  • 2 packet raisins
  • 1 packet cashew nuts (toast using wok / bake using oven)

To saute (tumis in Malay)

  • 5 shallots (bawang merah) (blend using blender)
  • 2 cloves garlic (ulas bawang merah) (blend using blender)
  • 2 cm ginger (halia)(blend using blender)
  • 3 big spoon of beriani powder (rempah biryani)
  • 2 tbsp of ghee
  • 1 stick of cinnamon (kayu manis)
  • 5 cloves (cengkih)
  • 4 cardamon (pelaga)
  • 1 chicken cube stock (diluted into water)


  1. Saute or tumis your ingredients till aromatic
  2. Add rice into steamer, add saute ingredient and add milk.
  3. Add milk till 1 inch covering rice (remember to steam this rice instead of cook)
  4. Then add salt to taste

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