Kitchen Capers

Gina · Posted: Sun Oct 23, 2005 7:35 pm Post subject: Nasi Briyani(recipe and pic)

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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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

jadepearl · lurker Joined: 06 Oct 2004 Posts: 64

Thanks for the recipe! Very Happy

I am sure it would go wonderfully with the mysore beef!
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The magical moments of cooking are to be cherish always,

JadePearl

Lynda · lurker Joined: 18 May 2005 Posts: 113 Location: Malaysia

May I know what is Saffron herbs and where to buy them? Btw thank you so much for the recipe... Very Happy

Gina · Posted: Tue Oct 25, 2005 9:33 am Post subject:

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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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

Lynda · lurker Joined: 18 May 2005 Posts: 113 Location: Malaysia

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

Gina · Posted: Tue Oct 25, 2005 3:20 pm Post subject:

Lynda

all the herbs required are already stated in the recipe above.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

Lynda · lurker Joined: 18 May 2005 Posts: 113 Location: Malaysia

Thanks for being so patient, Gina. Very Happy

Shau · lurker Joined: 28 Oct 2005 Posts: 9 Location: Singapore

Hi Gina,

Is it OK not to add the Saffron herbs or replace it with something else? Thanks!

Gina · Posted: Tue Nov 15, 2005 7:40 am Post subject:

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).
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

Shau · lurker Joined: 28 Oct 2005 Posts: 9 Location: Singapore

Tks Gina

Lynda · lurker Joined: 18 May 2005 Posts: 113 Location: Malaysia

Gina is right about Saffron. Here is mine without the Saffron which looks pale.

Gina · Posted: Sun Nov 27, 2005 2:48 pm Post subject:

Lynda

next time you can add some tumeric powder to enhance the appearence.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

Lynda · lurker Joined: 18 May 2005 Posts: 113 Location: Malaysia

Got it. Thanks for the tip Gina. Very Happy

karlskrona · Posted: Tue Mar 14, 2006 12:38 am Post subject:

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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jo aka jeung guem

Gina · Posted: Sun Mar 26, 2006 9:07 am Post subject:

karlskrona · Posted: Sun Mar 26, 2006 12:32 pm Post subject:

ohh ok Thanx Gina..
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jo aka jeung guem

purplegirl · lurker Joined: 13 Jan 2006 Posts: 94 Location: Germany

yup, Gina is right! There are imitation saffron in the market so don
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purplegirl

karlskrona · Posted: Sun Mar 26, 2006 9:08 pm Post subject:

wow.. the colour grading are sth new =)
ya will check out my saffron colour
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jo aka jeung guem

Gina · Posted: Mon Mar 27, 2006 7:34 am Post subject:

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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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

Jennifer · lurker Joined: 12 Jan 2005 Posts: 173 Location: Singapore

Gina,

Can replace Basmati rice with the normal Thai rice? Can enlighten me, why must use basmati rice for this rice dish?

Gina · Posted: Sun Apr 30, 2006 12:28 pm Post subject:

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.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1

Jennifer · lurker Joined: 12 Jan 2005 Posts: 173 Location: Singapore

Thanks Gina.

Yes, the basmati rice is more expensive, will go to wet market and get smaller quantity pack for my family.

beano78 · lurker Joined: 29 Apr 2008 Posts: 2

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?

cookingmonster · Posted: Tue Jan 20, 2009 9:23 am Post subject:

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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