印度香米(Basmathi Rice)吸水量比白米高,比例是1:2(1分米2分水)。所以,烹煮印度香米时记得要预多1份水噢! 还有,印度香饭通常是有加入Ghee和淡奶煮的,因为小编不习惯吃,就直接省略掉,来个清淡版有蛋香的印度香饭。所以,想做正宗印度香饭的群友们,请自行加入Ghee和淡奶。
#感谢佑兴隆集团(YHL Group)提供
#太阳花牌印度香米
#不含胆固醇健康米
#低GI指数,更适合糖尿病患者
分量: 5 – 6人份
准备时间:30分钟
煮时:30分钟
材料A:
3瓣 蒜头(去衣切片)
3粒 小葱头(去衣切片)
1段 姜 (去衣拍扁)
2片 香兰叶 (打结)
1支 桂皮
2粒 八角
少许 丁香
少许 绿豆蔻子
少许 胡椒粒
2碗 印度米
4碗 水
1茶匙 盐
4汤匙 油
材料B:
5粒 水煮蛋
少许 芹菜
印度香饭炒法 (材料A):
1. 热锅下姜煸香
2. 下油,蒜头和葱头, 爆香
3. 加入其余的材料A(印度米和水除外), 炒匀爆香
4. 加入印度米, 炒匀片刻
5. 加入水,炒匀待滚下盐调味
6. 把全部食材移入电饭锅
电饭锅煲印度香饭:
1. 加入水煮蛋
2. 按煮饭键
3. 饭煮好跳键后,待锅自焖10分钟收干多余水份
4. 上碗,洒上芹菜,完成
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Nasi Briyani (Without Ghee & Evaporated Creamer) 印度香饭
Course: MainCuisine: Chinese, Indian6
servings30
minutes30
minutesTry this lighter version of nasi briyani without ghee & evaporated creamer, do take note that basmati rice absorbs water higher than the usual white rice so the suggested rice-water ratio is 1:2.
Ingredients
- Ingredients A
3 cloves garlic (peel off skin, slice it)
3 pc shallot (peel off skin, slice it)
1 pc ginger (peel off skin, flatten it)
2 pc pandan leaf (knotted)
1 pc cinnamon
2 pc star anise
Some clove
Some green cardamon
Some white peppercorns
2 bowl basmati rice
4 bowl water
1 tsp salt
1 tbsp oil
- Ingredients B
5 pc boiled egg
Some celery
Instructions
- Steps for Frying (with Ingredients A)
- Heat the wok, add ginger and saute
- Add oil, garlic, shallot and saute
- Add all other Ingredients A (except basmati rice and water), fry evenly and saute
- Add basmati rice, fry quickly
- Add water, fry evenly until it boils and add salt to season
- Add all ingredients to rice cooker
- Steps with Rice Cooker
- Add boiled egg
- Press the cook button
- Once it’s done, simmer for 10 minutes to lose the water
- Dress with celery, it’s done
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