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Thursday, March 10, 2011

Nasi Briyani

                  Before learning this, I was simpily terrified of doing a Briyani.  I used to think that making a Briyani was, way, out of my league.  Well now, after seeing it been done & doing it three times, it isn't so much a big deal anymore.

                   Ingredients

                      2 cups               Brasmati Rice
                   3 1/2 cups            Hot water
                       3 Tabsp            Oil
                       1 cup                 Frozen Green Peas [thaws very fast]
                                                  Cashew nuts, fried without oil
                                                  Salt to taste
                  
                   Spices

                     1/2 inch              Cinnamon Bark/Kayu Manis
                       4                        Cardomans [wash, dry well & slit slightly at the bottom]
                      1/2 teasp           Jintan Putih Seeds/Cumin [wash, place on strainer to dry well]

                   Method
  1. Wash the Brasmati Rice gently as the grains break easily.  Soak for 20 minutes Only then place on a siever to drain completely approximately 2 - 3 hours; use a spoon to stir it to encourage the water to drain faster.
  2. Place 3 Tabsp Oil in a Large 5 Ply POT & saute the Spices till aromatic on Very LOW heat in order for the aroma to be released.
  3. Add in the drained rice & green peas & stir gently to coat the rice and in order NOT to break the grains.
  4. Add in 3 1/2 cups HOT water, Increase Fire to High & let water come to A BOIL.  ONCE IT COMES TO A BOIL REDUCE FIRE TO MEDIUM & COVER THE POT ENTIRELY TILL ALMOST ALL THE LIQUID HAS BEEN EVAPORATED [NOTE: THAT THE RICE IS STILL MOIST AND NOT COOKED COMPLETELY.
  5. AT THIS STAGE *REDUCE THE FIRE TO LOW & CONTINUE TO COOK ON LOW HEAT FOR ANOTHER 10 MINUTES THEN SWITCH OFF THE FIRE BUT DO NOT OPEN THE COVER IN ORDER FOR THE RICE TO "STILL"  COOK IN THE "CONTAINED" HEAT.
  6. Scatter the toasted Cashew nut before eating.
                        IF YOU HAVE A HEAT DIFFUSER, ESP THOSE OF YOU WHO ARE OVERSEAS TAKE THE OPPORTUNITY TO BUY A HEAT DIFFUSER, PLACE THE HEAT DIFFUSER UNDER THE POT AT STEP NO.5 AS A HEAT DIFFUSER REDUCES THE CHANCE OF RICE GETTING BURNT AND I BOUGHT 3 DIFFERENT KINDS OF HEAT DIFFUSER WHEN I WAS IN AUSTRALIA TWO YEARS AGO AND THE PRICE RANGED FROM 11A$ TO 25A$ AS I LOVE USING IT WHEN I AM MAKING MOUSSE FILLING FOR MY TIRAMISU, ETC.

                      On a last note some of you might say, so mah fun, cook it in a rice pot.  The thing is if you cook in a rice pot, the grains are not as "large" as when you cook this way.  You only need to make sure if you dont have a heat diffuser that it does not get burnt.  May I make a suggestion Maybe at Stage 5, you place a 5 Ply Frying Pan on the fire then place your 5 ply pot on top of the frying pan this way the heat would not be so direct.  5 ply pot/frying pan is better as the base is THICKER.

                   Till my next post, xoxo, Ophelia
                          
                     

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