Vegetable Briyani -Malaysia
1½ cup Basmati rice
3 cups water
1 teaspoon vegetable oil
½ teaspoon salt
1 teaspoon turmeric powder
6 ounces unsalted cashew nuts
1 large carrot, sliced
2 tomatoes, cut into wedges
1 cup green peas
3 red chillies, seeded and sliced (optional)
1 large onion, sliced
5 whole cloves
1 teaspoon ground cinnamon
4 cloves garlic, minced
1½ inch fresh ginger, minced
2 cups low sodium vegetable or chicken broth
4 tablespoons vegetable oil
6 small onions, sliced and browned
2 hard boiled eggs, peeled and cut in wedges
2 tomatoes, cut in wedges
1 cumcumber, partially peeled and sliced
Boil rice with water, 1 teaspoon vegetable oil, salt and turmeric powder. When rice is cooked, fluff with a fork and keep aside.
In a wok or large skillet heat oil and fry cashew nuts until golden. Drain and keep aside.
Add more oil if necessary. Fry garlic,ginger, cloves and cinnamon until fragrant. Add onion, chillies and carrot. Add broth and simmer for about 5-10 minutes.
When carrot is crisp tender, add peas and tomatoes. Cook until all the broth has been absorbed.
Add rice and cashew nuts. Mix well and cook over low heat for about 5 minutes. Season to taste.
Dish up and serve hot. Garnish with fried onions, eggs, tomatoes and cucumber.
Pairs Well With
For those of you who are vegetarian this is a great one meal dish, and for those of us who are not vegetarians you can serve Vegetable Briyani with a meat dish or two. You might think that Briyani is something Indian, well folks you are correct. Vegetable Briyani was introduced in Malaysia by its Indian population.
Prior to making this and other dishes which call for chilli peppers find out what the spicy heat tollerance is of the people you are preparing it for.
This and other wonderful Malaysian recipes can be found in "The Malaysian Cookbook 2" which is published in Malaysia by Vista Productions.