For days when the other plain boiling and simmering version just won’t do.
On a side note, I always do the following before cooking most variety of rice:
1. Wash and rinse the basmati rice till water runs relatively clear. This step removes the unwanted starch coating that could stick the cooked rice together, leading to bleh biryani.
2. Soak rice in water for about 30 minutes before a final drain. Cook according to instructions on package.
STOVE TOP NASI BIRYANI
- 3 cups basmati rice - 1/2 small onion, julienned - 3 whole cloves - 2 cardamom pods, cracked - 1 bay leaf - 2 tablespoons ghee - 5.5 cups of water - pinch of salt
01. Get a pot that is big enough to cook 3 cups of rice. Saute julienned onions, cloves, cardamom pods, bay leaf and ghee in the pot for a few minutes, or until the onions turn soft.
02. Add basmati rice, mix evenly with the sauteed spices. Continue to fry the rice for a few minutes.
03. Stir in water and salt, cover the pot and let the rice cook over a small-medium fire.
04. Turn off the heat when all the water has been absorbed by the rice. Let the pot of rice sit undisturbed in the covered pot for another 10 minutes before serving.
++ Notes To Self ++
Soak basmati rice in water for at least 30 minutes before cooking.
This will prevent the rice from breaking during the cooking process.
Try not to run of ghee, if no choice, substitute with butter.
Ratio to make plain basmati rice, 1 cup of rice to 1 & 3/4 cups water.