Ingredients

The following ingredients have 4 Servings
  • 3 tbsp vegetable oil
  • 3 large shallots ((peeled and thinly sliced))
  • 3 tbsp butter
  • 1 cinnamon stick
  • 2 star anise
  • 3 cardamom pods
  • 6 cloves
  • 2¼ cups basmati rice ((450g))
  • ½ cup golden raisins ((80g))
  • 2½ cups water ((600ml))
  • 1 tsp salt
  • ¼ tsp ground turmeric
  • 1 tsp rose essence (or kewra water)
  • ½ cup cashew nuts ((toasted) (70g))

Instruction

  • In a medium sized pot, heat vegetable oil. Add sliced shallots. Fry until golden. Remove and drain on paper towels. Discard or reserve oil for flavoring other dishes.
  • In the same pot, melt butter. Add cinnamon stick, star anise, cardamom pods, and cloves. Fry for 1 to 2 minutes until fragrant.
  • Add rice and stir to combine. Then add golden raisins.
  • Pour in 2½ cups (600ml) water. Bring it to a boil. Season with salt. Cover, reduce heat to medium and allow it to cook for 8 to 10 minutes until all water is absorbed. Reduce heat to the lowest setting and let cook for another 5 minutes. Turn off heat.
  • Mix ground turmeric with 1 tablespoon hot water in a small dish. In another dish, mix rose essence or kewra water with 1 tablespoon water. Sprinkle both mixture onto rice. Fluff rice gently with spatula.
  • Cover and allow rice to sit for 10 minutes.
  • Garnish with fried onions and cashew nuts before serving.
  • Alternatively, nasi biryani may be layered with your favorite meat curries before serving.