Nasi briyani is something we thought we could only enjoy at restaurants or at best make out of with seasoning packets. However at Philips cooking workshop with Chef Marina Mustafa, we’ve learned that with the right appliances and tools, briyani rice can be made from scratch in less than 20 minutes!
The secret tool is the pressure cooker. Without it, briyani would take much longer to make. We have received one from Philips, the first pressure cooker we’ve used. We have yet to make any other food with it but will definitely be trying more pressure cooking; it’s faster than conventional cooking method.
At first, the ingredients might look overwhelming. In reality, it’s just a matter of throwing all of them into the pressure cooker and clicking a button! We are still amazed that such flavourful dish that traditional a long time to complete can be done in 20 minutes (including prep time)!
Here’s a recipe which we simplified from Chef Marina Mustafa. The original recipe includes saffron, rose water and condiments like sultanas, cashew nuts and crispy fried shallots. Since saffron is not usually available in the kitchen and expensive, we substituted with tumeric.
YOU WILL NEED
Basmathi rice, washed and drained x 2 cups
Water x 1 1/2 cups
Onion, medium-size and sliced thinly x 1
Garlic, sliced x 2 cloves
Oil x 1/4 cup
Ginger juice x 1/2 cup
Evaporated milk x 1/2 cup
Lime x 2 tablespoon/ about 4 limes
spices & seasoning
Cinnamon stick (kayu manis) x 1
Star anise (bunga lawang) x 1
Clove (cengkih) x 5
Cardamom (bunga pelaga) x 5
Tumeric powder (serbuk kunyit) x 1/2 teaspoon
Salt x 2 teaspoon
Coriander x 1 stalk, cut into half
Pandan leaves, tied in a knot x 2 (Optional)
Step-by-step tutorial: making briyani rice in 20 minutes
- Squeeze lime into evaporated milk to let it curdle. If you like, it can be replaced with yoghurt or fresh milk.
- Using a blender, blend 2 inches of ginger with 1/2 cup of water. Drain and keep the ginger juice.
- Put the rest of the ingredients into the pressure cooker (including basmathi rice, water, onion, garlic, olive oil, evaporated milk mixed with lime juice, ginger water and all the spices)
- Put in pressure cooker and cook.
- Briyani is ready in 14 minutes and will be kept warm in Philips pressure cooker for another 12 hours.
We’ve tried to replacing evaporated milk with yoghurt and omitting saffron entirely without replacing it with tumeric. However, we find it’s significantly better with evaporated milk and looked a little pale.
When the pressure it release, the fragrance of the briyani will fill the entire room. Having perfected the recipe, we foresee we’ll be making this again and again!
If you’re interested in getting one, check out Philips Home Living Facebook page. You might also want to win appliances for yourself and your friends from Philips through the Philips Smart Kitchen contest.
DISCLOSURE: We were invited by Philips’s PR agency to attend the Philips cooking workshop. The pressure cooker is a courtesy of Philips.