Classic Nasi Briyani Gam
Hidangan tradisional · Malaysian
A fragrant and flavorful rice dish cooked with meat (typically lamb or chicken), aromatic spices, and often served with a side of acar (pickled vegetables). This is the traditional, slow-cooked version.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Basmati rice500g
- Lamb shoulder, cubed750g
- Ghee or vegetable oil100ml
- Onions, thinly sliced2 large
- Garlic, minced5 cloves
- Ginger, grated2 tbsp
- Tomatoes, pureed200g
- Yogurt, plain150g
- Whole spices (cardamom pods, cloves, star anise, cinnamon stick)1 tbsp each
- Ground spices (coriander, cumin, turmeric, chili powder)1 tsp each
- Saffron threads, soaked in warm milk1 tsp
- Fresh mint and coriander leaves, chopped1/2 cup
- Saltto taste
- Wateras needed
- Fried shallots for garnish1/2 cup
Langkah
- 1
Rinse basmati rice until water runs clear. Soak for 30 minutes, then drain.
- 2
In a large pot, heat ghee/oil over medium heat. Sauté sliced onions until golden brown. Remove half for garnish.
- 3
Add minced garlic and grated ginger to the pot, sauté until fragrant.
- 4
Add lamb cubes and brown them on all sides.
- 5
Stir in whole and ground spices, pureed tomatoes, and yogurt. Cook for 10-15 minutes until oil separates.
- 6
Add soaked rice, chopped mint and coriander, and salt. Stir gently to combine with the meat mixture.
- 7
Pour in enough water to cover the rice by about 1 inch. Bring to a boil.
- 8
Reduce heat to low, cover the pot tightly (use a clean cloth under the lid if needed), and simmer for 20-25 minutes, or until rice is cooked and water is absorbed.
- 9
Gently fluff the rice with a fork. Drizzle the saffron milk over the top. Cover and let it steam for another 5 minutes.
- 10
Serve hot, garnished with reserved fried onions and fresh herbs.
