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Indian Curry : Nasi Briyani


  • 120g ghee
  • 150g onion, shredded
  • 4 tablespoons minced garlic
  • 1400ml water
  • 1500g Basmati rice or normal rice
  • Some deep-fried dried shallots


  • 1 cinnamon of 10cm
  • 10 cloves
  • 2 teaspoons cumin powder
  • 1½ teaspoon turmeric powder
  • Salt to taste

Method for Cooking Nasi Briyani:

  1. Heat wok with ghee , stir-fry cinnamon, clove and cumin powder with high heat until fragrant.
  2. Add onion and minced garlic, stir-fry well.
  3. Add turmeric powder, stir-fry well.
  4. Pour in water and simmer for 10 minutes using medium heat.
  5. Add rice, salt and dried shallots. Close the lid and simmer for around 15 minutes using high heat until cooked.

Tips: Nasi Briyani can be served with Tandoori chicken. You may sprinkle with some raisin before serving.

Indian Curry

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Last Updated: 24/07/2011