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Nasi Briyani(recipe and pic)

 
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Sun Oct 23, 2005 7:35 pm    Post subject: Nasi Briyani(recipe and pic) Reply with quote

Recipe is from Banana Leaf Temptations(by Devagi Sanmugam). It was originally called Fish Briyani. But since I didn't cook the fish, thought of using the rice recipe instead.



Ingredients
1 kg Basmati Rice(wash, rinse, set aside)
50g butter(or Ghee)
2 cups Evaporated milk
1 cup Plain yoghurt
3 cups Water
pinch of Saffron herbs
5 pcs Pandan leaves
2.5 tsp salt

spices for frying
2 cinnamon sticks
8 cardamon
8 cloves
4 shallots(sliced)

Method
1. Soak saffron herbs in one cup of water. Set aside till it turn orangey red.


2. Heat wok with butter and spices for frying.
3. Fry till fragrant.
4. Add rice and saffron water to fry till rice is well coated and yellow in colour.


5. Add rest of ingredients into rice cooker and cook till done.


Notes
My rice cooker can only cook 2 cups of rice. So I used a big casserole dish and MW on HIGH for 30 mins.
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jadepearl
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PostPosted: Mon Oct 24, 2005 3:02 pm    Post subject: Reply with quote

Thanks for the recipe! Very Happy I am sure it would go wonderfully with the mysore beef!
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Lynda
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PostPosted: Tue Oct 25, 2005 9:21 am    Post subject: Reply with quote

May I know what is Saffron herbs and where to buy them? Btw thank you so much for the recipe... Very Happy
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Gina
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PostPosted: Tue Oct 25, 2005 9:33 am    Post subject: Reply with quote

Lynda

Saffron herbs are very expensive to use. So the briyani you eat outside are cooked using Tumeric and more herbs to fragrant it.

in Singapore, it costs S$8 for only 0.5g



each time you use it for cooking rice, you need to use as much as 0.3g. But then again, there are different grades of Saffron herbs. The real good ones came from Spain, I heard.

here a link to find out more about this herb and why it is so expensive.
http://www.infohub.com/TRAVEL/SIT/sit_pages/12367.html
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Lynda
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PostPosted: Tue Oct 25, 2005 2:44 pm    Post subject: Reply with quote

Thanks for the info, Gina. May I know what herbs that are needed for this delicious rice which I have been longing to cook for my family. TIA. Smile
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Gina
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PostPosted: Tue Oct 25, 2005 3:20 pm    Post subject: Reply with quote

Lynda

all the herbs required are already stated in the recipe above.
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Lynda
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PostPosted: Wed Oct 26, 2005 1:49 pm    Post subject: Reply with quote

Thanks for being so patient, Gina. Very Happy
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Shau
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PostPosted: Mon Nov 14, 2005 10:26 pm    Post subject: Reply with quote

Hi Gina,

Is it OK not to add the Saffron herbs or replace it with something else? Thanks!
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Gina
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PostPosted: Tue Nov 15, 2005 7:40 am    Post subject: Reply with quote

Shau

Actually you cannot subsitute Saffron because the taste and flavour is very unique. So the ones we eat outside does not have Saffron. To make up for the lost fragrance, they add cloves and cinnamon and tumeric for colouring(orangey).
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Gina

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Shau
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PostPosted: Tue Nov 15, 2005 12:47 pm    Post subject: Reply with quote

Tks Gina
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Lynda
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PostPosted: Sun Nov 27, 2005 2:21 pm    Post subject: Reply with quote

Gina is right about Saffron. Here is mine without the Saffron which looks pale.
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Gina
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PostPosted: Sun Nov 27, 2005 2:48 pm    Post subject: Reply with quote

Lynda

next time you can add some tumeric powder to enhance the appearence.
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Lynda
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PostPosted: Mon Nov 28, 2005 8:49 am    Post subject: Reply with quote

Got it. Thanks for the tip Gina. Very Happy
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Tue Mar 14, 2006 12:38 am    Post subject: Reply with quote

Price of saffron gone up!! now it cost $10 per 0.5gram.. saw it at CS.
but I saw some at mustafa.. at least 4 times the size of CS selling onli like few dollars..
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Gina
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PostPosted: Sun Mar 26, 2006 9:07 am    Post subject: Reply with quote

karlskrona wrote:
Price of saffron gone up!! now it cost $10 per 0.5gram.. saw it at CS.
but I saw some at mustafa.. at least 4 times the size of CS selling onli like few dollars..


imitation ones..not the real thing. Saffron herbs are not cheap stuff. If its under $5, its not real.
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Gina

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karlskrona
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PostPosted: Sun Mar 26, 2006 12:32 pm    Post subject: Reply with quote

ohh ok Thanx Gina..
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purplegirl
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PostPosted: Sun Mar 26, 2006 9:01 pm    Post subject: Reply with quote

yup, Gina is right! There are imitation saffron in the market so don
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karlskrona
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PostPosted: Sun Mar 26, 2006 9:08 pm    Post subject: Reply with quote

wow.. the colour grading are sth new =)
ya will check out my saffron colour
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Gina
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PostPosted: Mon Mar 27, 2006 7:34 am    Post subject: Reply with quote

and why it is so expensive? coz it takes 10000 flowers to get 10g of Saffron Herbs!

and we buy only 0.5g each time. that's not even 1 g!
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Jennifer
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PostPosted: Thu Apr 27, 2006 12:15 pm    Post subject: Reply with quote

Gina,

Can replace Basmati rice with the normal Thai rice? Can enlighten me, why must use basmati rice for this rice dish?
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Gina
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PostPosted: Sun Apr 30, 2006 12:28 pm    Post subject: Reply with quote

Jennifer

coz its traditionally made this way. like when you say "Lo Mai kai"..the rice must be Glutinous Rice. not regular rice.

it tastes better.

With Basmati rice, some shops sells them in small packs of 1 kg each. Basmati rice is more expensive than the Thai jasmine rice. the ones I get from my house nearby costs S$4 per 1kg.
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Gina

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Jennifer
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PostPosted: Tue May 02, 2006 8:02 am    Post subject: Reply with quote

Thanks Gina.

Yes, the basmati rice is more expensive, will go to wet market and get smaller quantity pack for my family.
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beano78
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PostPosted: Tue Jan 20, 2009 1:16 am    Post subject: Reply with quote

Hi Gina, can I ask, when you soak the saffron in 1 cup of water, is it 1 of the cups of water already listed in your recipe?
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cookingmonster
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PostPosted: Tue Jan 20, 2009 9:23 am    Post subject: Reply with quote

you can buy saffron from mustafa...they are slightly cheaper..if i recall correctly, the price is roughly $8 for 1g.

to tell whether or not the saffron are real...you can pick up a strand with your 2 fingers and rub it gently. if your fingers are immediately stained with gently rubbing..the saffron is probably fake.

'cos the saffron color will only be released when there's heat so you shldn't stain your fingers just by rubbing gently for a brief second.
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