Saturday, September 10, 2011

Plain Biryani Rice

3 cups long grain rice, soaked for 3 hours, drained
3 Tbs oil
3 medium onions, chopped
1 tsp grated, fresh ginger
1 clove garlic, crushed
4-5 cups water
1/2 tsp each ground turmeric, ground cinnamon, ground cardamom, ground coriander, cumin 
1/2 cup slivered almonds
1 bay leaf
4 Tbs skim milk

For Garnish
Plain yoghurt, stir in lemon juice
slivered almonds
In a large non-stick saucepan, heat oil and sauté onions until golden brown. Add ginger and garlic and sauté for 2 minutes. Add rice, water, all spices and bay leaf. Mix well.

Boil, covered, until rice is three-quarters cooked, then reduce heat to very low. Add milk and almonds, and continue to cook until remaining liquid is absorbed. Stir rice, remove from heat, and serve with garnishes.

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