Extremely fattening but oh so good. Nasi (rice) briyani, an Indian dish, is a Singapore favourite. There are lots of places to get really good nasi briyani, but I have to say that my favourite stall is the one on 6th Avenue which is served on banana leaves. The picture includes a serving of vegetables of chicken but you can also get mutton if you want. Yum! Yum!
This recipe makes 4-6 servings:
2 Cups Basmati rice
2-1/2 Tbs Ghee
1 lg Onion, finely chopped
1 pinch Powdered saffron or saffron strands
5 Cardamom pods
3 Whole cloves
1-in. Cinnamon stick
1/2 tsp Ginger powder
2 T Rose water or rose essence
1 1/2 tsp Salt
3-1/2 Cups Chicken stock
Slice almonds, for garnish
Sultanas, for garnish
Wash rice well and drain in a colander for at least 30 minutes. Heat ghee and fry onion until golden. Add saffron, cardamom, cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is coated with the ghee.
Add rose water or essence and salt to hot stock, pour over rice mixture and stir well. Bring to boil.
Cover saucepan tightly, turn heat to a very low and steam for 20 minutes. DO NOT lift lid or stir while cooking.
Spoon briyani onto a warm serving dish. Garnish with the almonds and sultanas and serve immediately.
