Cara Membuat Nasi Biryani India Yang Enak

Nasi Biryani India. Nasi kebuli is descended from kabuli palaw which is an Afghani rice dish, similar to biryani served in the Indian subcontinent. Although Indonesia has authentic nasi kebuli, Indonesia also inherited and has local-style of biryani which known as nasi biryani or nasi briyani. Lihat juga resep Nasi Ayam Briyani khas India enak lainnya!

Nasi Biryani India Last week, our lunch was at a relatively new restaurant in Little India – Mr Biryani. We know some biryani purists may consider vegetarian biryani blasphemy, but hear us out! Known for dishing out tasty meatless versions of classic local food (think nasi lemak and chicken rice), Gokul has mastered the art of making meat-free biryanis with four different variations, including the claypot biryani cooked Hyderabadi style. You can have Nasi Biryani India using 19 ingredients and 12 steps. Here is how you cook it.

Ingredients of Nasi Biryani India

  1. You need 500 gr of daging, potong ukuran potongan rendang (bisa ayam).
  2. You need 3 of canting beras basmati (sy lokal).
  3. You need 3 sdt of biryani masala.
  4. You need 2 sdt of garam masala.
  5. It’s 4 sdm of yoghurt.
  6. You need 1 of jeruk nipis, ambil airnya.
  7. It’s 4 of cabe hijau utuh (sy skip).
  8. Prepare 1 sdt of daun mint (sy kering).
  9. Prepare 1 sdt of daun ketumbar.
  10. You need 1/2 of bawang bombay, iris.
  11. It’s 1 sdm of minyak samin.
  12. Prepare 2 btg of kayu manis.
  13. You need 6 butir of kapulaga india.
  14. You need 5 butir of cengkeh.
  15. It’s 1 sdt of shafron cair orange/kuning/hijau (sy pewarna makanan).
  16. It’s of Bumbu dihaluskan :.
  17. Prepare 1 ruas of jahe.
  18. Prepare 1 ruas of kunyit.
  19. It’s 5 siung of bawang putih.

Considering that Biryani is totally a north Indian dish I was intrigued by the title. I was all the more puzzled when the recipe called for baking. However following the recipe I ended up with a fabulous dish. Really as authentic as I have known it.

Nasi Biryani India instructions

  1. Dlm wadah, campur biryani masala, garam masala, yoghurt, air jeruk nipis dan bumbu dihaluskan. Aduk, masukkan daging dan sedikit garam aduk rata sambil2 di remas2. Diamkan min 1 jam lebih baik lg semalaman dlm kulkas..
  2. Rendam beras basmati 1 jam sebelum dimasak (sy skip krn pake beras lokal). Sisihkan..
  3. Tumis bawang bombay hingga wangi dan kecoklatan, masukkan daging bumbu marinasi, masak hingga daging berubah warna dan bumbu matang..
  4. Tambahkan air, tutup rapat, masak hingga daging empuk atau dipresto 1/2 jam. Bila daging empuk, angkat daging dan biarkan bumbunya tetap dalam wajan, tambahkan daun mint, daun ketumbar dan cabe hijau kecilkan api paling kecil, hingga air dan bumbu tersisa cukup utk mengaron nasi..
  5. Pd saat menunggu daging matang, tiriskan beras basmati..
  6. Masukkan beras kedalam sisa bumbu daging di wajan tadi. Masak dengan api paling kecil, hingga nasi 1/2 matang. Tutup rapat. Hati2 berkerak ya..
  7. Masukkan beras ke kukusan, tambahkan sambil disebar minyak samin. Dan pewarna shafron, jgn di aduk (sy menggunakan pewarna makanan merah). Kukus hingga matang..
  8. Daging : Panggang daging yg td sudah dibumbui..
  9. Cara penyajian : Acak nasi, letakkan nasi di piring saji, letakkan daging panggang di atasnya..
  10. Sajikan dgn acar..
  11. Note : Kalau memakai beras basmati, memasak nasi sampai tahap di no 6 (tidak dikukus). Minyak samin dan shafron juga ditambahkan di tahap 6 (jgn di aduk)..
  12. Pada saat menutup daging dan beras, lapis dahulu dgn almunium foil tutup rapat, baru ditutup..

The quantity of salt is not clear. Nasi biryani yang "non-vegetarian" (bukan untuk pemakan sayur saja) Hyderabad dikenal di seluruh India. Daging yang dipakai adalah daging kambing atau daging ayam. Terkadang, Potongan kentang dimasak bersama daging. Berdasarkan cara memasak, biryani dibagi menjadi dua jenis pakki biryani dan kacchi biryani.