Serves: 4
Cooking time: 35 minutes
Ingredients
- 1/2 tsp ground nutmeg
- 3 cardamom pods
- 2 whole cloves
- 1/4 tsp ground cloves
- 2 cm cinnamon stick
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp saffron
- 1 tsp chilli powder (optional)
- 1/4 tsp cumin seeds
- 1/2 tsp ground turmeric
- 4 tbsp ghee or olive oil
- 3 bay leaves
- 1 carrot, finely sliced
- 1 onion, finely sliced
- 2 chillies (optional), finely chopped
- 4 garlic cloves, finely chopped
- 1 cm fresh ginger, peeled and finely chopped
- Basmati rice, 450 ml or 2 cups
- 1/2 tbsp sultanas
- 550 ml water
- 80 g yoghurt
- 1 tsp salt
- 2 tbsp cashew nuts (optional)
Method
1. Wash the rice in several changes of water, drain. Cover the rice with water and leave it soaking for 30 minutes. Drain and put aside.
2. Heat the oil in a large, preferably non-stick pot over medium high heat. Add the bay leaves, onion and carrot. Stir fry for 3 minutes.
3. Add chilli, garlic, ginger. Stir fry for 2 minutes.
4. Add the drained rice and then all the dry spices. Stir and fry for 2 minutes.
5. Stir in sultanas, water, yoghurt and salt. Bring to boil.
6. Cover the pot and turn the heat to very low.
7. Cook for about 20 minutes or until the rice is tender and the water dried up.
8. If you are using cashew nuts, deep fry them until cooked (they should be darker yellow colour if compared to the raw ones). Sprinkle the nuts on the rice before serving.
Note
Bryani rice can be eaten with any meat dish, for example barbecued or
grilled meat, curry or goulash. It's nice with vegetable or dal curry
too.