Nasi Beriani (Versi Mudah)

Nasi Beriani (Versi Mudah)

Original recipe taken from: http://linapg.blogspot.my/2014/09/resepi-nasi-beriani-mudah-dan-sedap.html?m=1

INGREDIENTS

2 1/2 pots of Basmati rice (washed and soak for 20 minutes; I didn't do this step) (I think 3 cups should be fine next time) 

2 1/2 pots of chicken stock (I used water and more water because my rice is a little old/dry)

1 packet of Maggie Nasi Beriani 

4-brothers-herbs (bunga lawang, bunga cengkih, pelaga, kulit kaya manis) (I didn't use these)

1/4 cup of carnation milk (I used milk powder + water)

1/2 bulb of big red onion, blended (I used 4 scallions) 

1/2 cube chicken stock (I used 200g of diced chicken breast meat)

3 pandan leaves (I omitted)

Garnishing: 

Pudina leaves, raisins, cashes nuts and coriander leaves 

(I used raisins and toasted crushed almond) 

Ghee/cooking oil/butter/margerine (I used cooking oil) 

STEPS

1. Wash and rinse Basmati rice. Put aside. 
2. Over the stove, heat up some oil in the rice cooker pot and stir fry onion (scallions) until fragrant. Careful not to brown it otherwise it will taste bitter. 
3. Add in Maggie Nasi Beriani powder. It'll form sticky paste. 
4. Add in chicken and stir fry a little while more. 
5. Add in milk, water, pandan leaves (I didn't put) some almonds and raisins. 
6. Switch rice cooker pot to the rice cooker and cook rice. 
7. Sprinkle garnishing ingredients on top.
8. Use a chopstick to loosen the rice before serving. 

NOTES

• I did a mistake by stirring the rice with chopstick before the rice is thoroughly cooked. So, my rice ended up looking a little broken.. Basmati nasi beriani should look long. 
• This is a really simple nasi beriani recipe for amateur cook trying to learn Malay dishes. 
• Don't omit the toasted nuts at the end.. I think they really make the nasi beriani goes a level higher.