Indian Buttered Rice (Nasi Biryani)
A basmati rice combined with California golden raisins, almonds and Indian spices.
- 2 cups basmati rice
- 1 cup ghee or clarified butter
- 1/2 medium yellow onion, sliced
- 3 green cardamom seeds
- 2 whole cloves
- 1 whole cinnamon stick
- 1 star anise
- 1/2 teaspoon saffron
- 2 teaspoons kosher salt
- 2 1/2 cups water
- 1/2 cup California golden raisins, soaked in warm water and drained
- 1/2 cup chopped shallots, fried
- 1/4 cup almonds, toasted and sliced
- 1 cup sliced scallions; for garnish
- 1/2 cup cilantro leaves, for garnish
Wash rice and set aside to drain well. Meanwhile, heat ghee in a heavy pan with cover and fry onion for 2 minutes. Add rice and whole spices; mix well and continue to cook until rice is translucent, about 15 minutes. Stir in saffron until rice turns yellow. Season with salt and add water to cover. Cover pan and place in oven at 400°F for about 40 to 45 minutes, until done. Fluff with chopsticks or fork and fold in raisins, fried shallots and almonds. Garnish with sliced scallions and cilantro. Serve hot.
Nutrition Facts Per Serving
Calories 840 (64% from fat); Total Fat 59g (sat 34g, mono 2g, poly 1g, trans 0g ); Cholesterol 90mg; Protein 7g; Carbohydrate 69g; (Dietary Fiber 3g; Sugars 17g; ); Iron 3mg; Sodium 970mg; Calcium 73mg; Potassium 422mg
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