2017年8月29日星期二

印度香饭(Nasi Biryani)



又是一道来自安娜的订单 ~印度香饭(Nasi Biryani)。
或许安娜的中学生涯是在国民型中学渡过,
朋友圈中,除了华族,
马来友族,印度友族,Punjabi,混血后裔。。。
每当各族庆佳节,邀她参与聚餐,
回来总是会听她赞美友族们的佳肴,
因此,造就她很容易接纳不同文化的异国美食。

今天更向安迪提出给她烹调,
这道无论口感与美味,
都是妙不可言的印度香饭(Nasi Biryani)。



第一次尝试烹调,米饭稍微湿软,
此贴中的食谱水量,我已经做出调整,
希望下回烹煮时,口感会更干松一些。

这道香饭,采用很多香料,
如果你觉得很混淆或不清楚,
里边详细的分享它们的用法。








印度香饭
供6人份
食谱参考 : Pickles and Spices World

材料 A :
100g 红萝卜,切丁
50 g 腰果
50g 杏仁
50g 葡萄干
400g basmathi 米 (洗净与红萝卜丁,腰果,杏仁和葡萄干一块浸泡1小时)
600毫升水
1/2 茶匙 盐
1朵八角,3 豆蔻,8个丁香
2 支桂皮支
2片月桂叶
1/2个柠檬汁

材料B :
1/4 杯 油
1 寸 姜,剁碎
1大粒蒜头 ,剁碎
150g 大葱,切片
2幅 大鸡腿,切成6块,以少许盐腌制
150g 熟番茄,切丁
1/2 个 柠檬汁
香料:
1/2 汤匙 印度香饭调味粉 (also known as biryani masala)
1 汤匙 芫茜粉
1/2茶匙辣椒粉
1/4 茶匙 八角粉
1/2 茶匙大茴香粉

* 我以30克"SHAN"牌子的印度香饭调味粉取代以上的香料。

材料 C :
150g 熟番茄,切薄片
2条  青辣椒,切圈
25g  薄荷叶
25g  青葱
25g  芫茜叶
5支藏红花 (随喜)
2 汤匙酥油/羊油(Ghee )

做法 :
1。将所有材料A(除了柠檬汁)倒入电饭锅,搅拌均匀,煮半熟(水滚煮约5分钟),加入柠檬汁以免饭黏成团。当饭已松散便滤干水份,置旁待用。

2。锅里热油,将大葱炒至半透明状,捞起待用。

3。倒入姜茸和蒜茸,翻炒几下,加入香料粉,翻炒至溢香气。加入番茄丁,翻炒均匀。加入鸡肉块,翻炒至半熟。最后加入柠檬汁,拌匀。

4。叠层 : 将一半的鸡肉块和酱汁从锅中捞起,舀入一半的(做法1)米饭,叠入一半的香菜(材料C),炒过的大葱和番茄薄片。

5。将剩余的鸡肉块,米饭,香菜,大葱和番茄片,重复同样的步骤。 撒入藏红花和羊油。盖上锅盖以文火焖煮20分钟,间中翻炒1,2 回,以免焦底。

6。 这款富有香料和干果的美味印度香饭就算斋吃也很美味。 也有人喜欢配搭 冷当牛肉 , 冷当鸡, 香辣番茄红鸡 , 阿杂 and 凉拌青瓜. 一起享用。















Nasi Biryani
for 6 pax
Recipe adapted from : Pickles and Spices World

Ingredients A :

100g carrot (
finely diced) 
50g whole cashew nut
50g whole almond
50g raisins
400g basmathi rice (cleaned and soaked for 1 hour with diced carrot, almond, cashew nut and raisins)
600ml water
1/2 tsp salt
1 star anise, 3 cardamom, 8 cloves
2 cinnamon stick
2 pieces bay leaves
Juice from 1/2 a lemon

Ingredients B :
1/4 cup cooking oil
1 inch ginger, chopped
1 whole garlic, chopped
150g onion, cut wedges
2 chicken Marylands, cut into 6 pieces and seasoned lightly with salt
150g ripe tomatoes, diced
Juice from 1/2 a lemon

Spices:
1/2 Tbsp biryani powder mix (also known as biryani masala)
1 Tbsp coriander powder
1/2 tsp chili powder
1/4 tsp anise powder
1/2 tsp cumin powder

* I substituted the spices above by using 30g of "SHAN"chicken biryani seasoning mix.

Ingredients C :
150g ripe tomatoes, sliced thinly
2 fresh green chilies - sliced
25g fresh mint
25g scallion
25g fresh coriander leaves
5 saffron strands (optional)
2 Tbsp melted Ghee (clarified butter)

Method:
1. Pour all of ingredients A except lemon juice into an electric rice cooker, stir evenly, then half cook the rice (cook for about 5 minutes once the water starts boiling). Squeeze in the lemon juice to avoid the rice from being sticky. Strain and set aside when rice is fluffy.

2. Heat some cooking oil in a wok, saute the onions until translucent, and set aside.

3. Saute the chopped ginger, chopped garlic and powdered spices until fragrant. Add in diced tomatoes and stir evenly. Add in chicken pieces, stir evenly. When the chicken pieces are half cooked, add in the lemon juice and mix well.

4. Start layering: Remove half of the chicken pieces from the wok. Put half of the rice on top of the remaining chicken pieces in the wok. Layer with half the fresh herbs(ingredients C), fried onions(step 2) and sliced tomatoes.

5. Repeat the process with the remaining rice, chicken pieces, fresh herbs, onion and sliced tomatoes.

6. Sprinkle saffron. Sprinkle melted Ghee. Cover the wok and cook over super low flame for about 20 minutes. Fluff up the rice once or twice in between.

7. You may serve this yummy rice with Beef Rendang, Chicken Rendang, Ayam Masak Merah, Acar and Pickled Cucumber. Alternatively, you can also enjoy it on its own.




这是一道很香,很香,很香。。。。
口感丰富,边吃边赞好的香饭!






@@@@@ Enjoy ! @@@@@



3 条评论:

  1. 赞 赞 赞 好想品尝你的手艺 。。

    回复删除
  2. 香喷喷一级棒的饭,这可是我家老的最爱,吵着要要我弄以久。 但你知道咯,我要慢慢的学习,去爱上这种族的饭啦!😂😂

    回复删除
  3. Wow, I love this Aunty Young! Two plates please!

    回复删除

Related Posts Plugin for WordPress, Blogger...