Nasi Briyani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries.

Ingredients:
1kg basmati rice, soaked for 30 minutes and drained
2-3 tsp ghee/butter
1 star anise
2 sticks cinnamon
4 cardamoms
2 stalks lemongrass,
bruise
5 pandan leaves, tear the middle and tie into a knot
1/4 cup yoghurt
3 cups evaporated milk
3 cups water
salt
some saffron or use colouring
some toasted almond slivers or cashew nuts + raisins fried in ghee/butter for garnishing

Directions:
Heat ghee, fry the spices till fragrant
Add the rice and stir fry for about 2 minutes
Transfer everything to the rice cooker

Add lemongrass, yoghurt, water, evaporated milk, salt and pandan leaves and stir the mixtureSwitch on rice cooker and cook

Once cooked, sprinkle saffron or colouring to the rice and mix gently
Sprinkle toasted nuts and fried raisins and serve

Thai Pineapple Fried Rice

Ingredients:

•1 small can pineapple chunks, drained, OR
1+1/2 cups fresh pineapple chunks (instructions below)


•3-4 cups cooked rice, preferably several days old
(Tip: if fresh, leave for an hour or more in the refrigerator uncovered)


•1/4 cup vegetable or faux chicken stock
(or regular chicken stock if non-vegetarian)


•2 shallots, finely chopped
•3 cloves garlic, finely chopped
•1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)

•1 egg (vegans can omit)*

•½ cup frozen peas
•optional: 1 small carrot, grated (about 1/4 cup)

•¼ cup currants OR rainsins
•½ cup roasted unsalted whole cashews

•3 spring onions, finely sliced
•1/3 cup fresh coriander


•STIR-FRY SAUCE:



•3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
•2 tsp. curry powder
•optional: 1/2 tsp. sugar

Directions:

1.Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.

2.In a cup, stir the soy sauce/fish sauce together with the curry powder.

3.Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).

4.Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).

5.Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.

6.Now add the rice, pineapple chunks, peas, currents and cashews. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved.
Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special 'shine' you see in restaurant fried rice)

7.Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.

8.To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

Tomato Rice with Spices

Ingredients

1tbsp broken cashewnuts
1/2tsp channadal
chilli pdr to taste
1 chopped coriander
1 piece chopped ginger
2 piece chopped gr chilli
4 cup cooked rice
1 pinch cumin
1 springs curry leaves
fennel seeds (saunf)optional
1 pinch garammasala pdr
1 tbsp ghee oil
hing (optional)
1 pinch mint (optional)
1 pinch mustard
1/2 number onion
3 piece red chilli
3 tomato
1/2tsp urad dal
salt to taste

Directions

Heat some oil and add the red chillies,mustard ,cumin.and hing, add channadal ,urad dal and broken cashew nuts and add hing
When they turn color, add the chopped onions and fry them till they turn transperent

add chopped gr chilli and curry leaves and tomatoes
Fry for 5 minutes.Add any spices and keep frying
for a minute.
Add the boiled rice and adjust the seasoning