Recipe: Biryani Rice

Biryani rice or Nasi Beriyani (Malay) are long grain rice cooked with saffron and some local spices.
Nasi Beriyani, the local Indian version, has the saffron rice cooked together with the meat (mutton, chicken, beef, fish, prawns, etc).

Ingredients
500g rice, wash and drain
2 tbsp oil or ghee
2 3/4 cups water
1/4 cup evaporated milk or yoghurt
1 1/2 tsp salt

Spices (A):
6 cardamoms
1 star anise
6 cloves
2 stalks lemon grass, smashed
2cm piece cinnamon stick
2 pandan leaves, knotted

Fry in oil till crispy:
15 shallots, sliced thinly
3 cloves garlic, sliced thinly

Method
Heat oil or ghee in a wok and fry spices (a) until fragrant. Add rice and stir-fry well for about two to three minutes, then transfer rice into an electric rice cooker.

Add water, evaporated milk or yoghurt, pandan leaves and salt, then switch on the rice cooker.

When rice is cooked, dish out to serve with a sprinkling of shallots and garlic.

Source: Kuali