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Home / Cuisine / Asian / Nasi Biryani/Briyani

Nasi Biryani/Briyani

By: 👩‍🦳 Linda · Published: 🖨 August 25, 2014 · Updated: 💻May 13, 2021 · 🗨 9 Comments

Recipe ▼

Fragrant and tasty Nasi Biryani/Briyani flavored with spices and rose/kewra water. This aromatic rice is the base for all your meat biryanis.

Nasi Biryani/Briyani topped with fried shallots and cashews.
Nasi Biryani/Briyani topped with fried shallots and cashews.

Several weeks back, I posted my Beef Rendang recipe. At that time, I mentioned that I will also be sharing my Nasi Biryani/Briyani recipe. Shortly after that we suffered a personal loss in the family and my postings were delayed. I finally finished editing this video and I am pleased that I can share it with you today.

A Base for Meat Biryanis

Nasi Biryani/Briyani is a rice dish flavored with spices and rose water. The word “nasi” is rice in Malay. This aromatic rice is the base for all your meat biryanis. You can also serve it separately, topped with your choice of curries. I much prefer the latter as I can save any leftover rice and curries separately in the refrigerator.

This Nasi Biryani/Briyani is a base for all meat biryanis.
A base for all meat biryanis

Nasi Biryani Color and Flavor

Nasi Biryani/Briyani is often tinged with specks of red and yellow. I much prefer to use turmeric in place of food coloring. I can do this quite easily by mixing a little ground turmeric with hot water and sprinkling it onto the rice to give it that mottled look.

Towards the end, add some rose water to give the rice even greater fragrance. I have some rose essence in the pantry and so I used that instead. Simply mix a teaspoon rose essence with a tablespoon of hot water. You can use more for a stronger fragrance. An alternative to rose water is kewra water and you can find that at most Indian grocery stores.


Similar Tools Used in Making This Nasi Biryani/Briyani

This post contains affiliate links. Please read my disclosure policy here.

9″ Coconut Shell Long Handle Wooden Ladle, Set of 2
Handmade All Natural 4 Coconut Spoons
Pyrex Prepware 1-Cup Measuring Cup

Nasi Biryani/Briyani topped with fried shallots and cashews.
4.75 from 4 votes

Nasi Biryani/Briyani

Fragrant and tasty Nasi Biryani/Briyani flavored with spices and rose/kewra water. This aromatic rice is the base for all your meat biryanis.
Author : Linda Ooi
Course : Side Dish
Cuisine : Malaysian
Keyword : biryani, briyani, nasi biryani, nasi briyani
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings : 8
Calories : 355kcal

Ingredients
  

  • 3 tbsp vegetable oil
  • 3 large shallots (peeled and thinly sliced)
  • 3 tbsp butter
  • 1 cinnamon stick
  • 2 star anise
  • 3 cardamom pods
  • 6 cloves
  • 2¼ cups basmati rice (450g)
  • ½ cup golden raisins (80g)
  • 2½ cups water (600ml)
  • 1 tsp salt
  • ¼ tsp ground turmeric
  • 1 tsp rose essence or kewra water
  • ½ cup cashew nuts (toasted) (70g)

Instructions
 

  • In a medium sized pot, heat vegetable oil. Add sliced shallots. Fry until golden. Remove and drain on paper towels. Discard or reserve oil for flavoring other dishes.
  • In the same pot, melt butter. Add cinnamon stick, star anise, cardamom pods, and cloves. Fry for 1 to 2 minutes until fragrant.
  • Add rice and stir to combine. Then add golden raisins.
  • Pour in 2½ cups (600ml) water. Bring it to a boil. Season with salt. Cover, reduce heat to medium and allow it to cook for 8 to 10 minutes until all water is absorbed. Reduce heat to the lowest setting and let cook for another 5 minutes. Turn off heat.
  • Mix ground turmeric with 1 tablespoon hot water in a small dish. In another dish, mix rose essence or kewra water with 1 tablespoon water. Sprinkle both mixture onto rice. Fluff rice gently with spatula.
  • Cover and allow rice to sit for 10 minutes.
  • Garnish with fried onions and cashew nuts before serving.
  • Alternatively, nasi biryani may be layered with your favorite meat curries before serving.

Nutrition

Calories: 355kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Vegetarian Alternative

You can omit the butter and use just vegetable oil to make this rice vegetarian. There are two vegetarian curries on this blog that you can serve it with – Beans and Vegetable Curry and Pineapple Curry.

Freshly cooked Nasi Biryani/Briyani

1.4K shares

Categories: 🗂 Asian, Rice & Grain, Side Dish, Southeast Asian, Video Recipes Tags: 📋 Malaysian

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Recipe Rating




Comments

  1. Ramona says

    August 27, 2014 at 7:35 am

    5 stars
    Beautiful biryani… would love to attack the bowl with a fork. 🙂

    Reply
  2. elise says

    April 4, 2017 at 10:25 am

    your instruction got written clove but the ingredient list did not list, may i know how much needed?

    Reply
    • Linda says

      April 4, 2017 at 7:50 pm

      Sorry for the omission. You need 6 cloves and I have already added it to the ingredients list.

      Reply
  3. Chloe tan says

    January 11, 2018 at 6:15 pm

    5 stars
    This is my second attempt to make the Nasi Biryani, we love this recipe. Thanks for sharing, and I am cooking it now for my gathering tomorrow.

    Reply
  4. Marissa says

    January 23, 2018 at 11:54 pm

    4 stars
    the rice can cook through frying? no need to steam the rice?

    Reply
    • Linda says

      January 28, 2018 at 9:44 am

      Once you pour in the water, you are basically steaming it. Just follow the instructions and it will be fine.

      Reply
  5. pat says

    March 22, 2019 at 1:11 pm

    All I can get here is rose water. I assume that it’s more diluted than rose essence. How much should I use to get the same level of flavor?

    Reply
    • Linda says

      March 26, 2019 at 8:31 am

      I would still use 1 to 2 teaspoon of rose water. The scent/aroma should be subtle, not overpowering.

      Reply
  6. Paula says

    May 15, 2020 at 7:19 am

    5 stars
    Authentic and delicious

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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