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Beriani Rice ( Nasi Beriani )

The name of this dish comes from the Parsi language bererti fried or grilled. In ancient times, rice fried in cumin oil in the water before boiling with spices so half-baked.

- 3 tablespoons cooking oil
- 1 whole onion, sliced ​​round
- 5 white cloves, thinly sliced
- 3 cm cinnamon
- 6 eggs kapuaga
- 15 grains of cloves
- 2 pieces of flower deaf / mace
- 350 grams of beef brisket sanding, cut into small pieces
- 1 tsp fennel powder
- ½ tsp cumin powder
- 1 teaspoon nutmeg
- 1 teaspoon pepper
- ½ tsp turmeric powder
- 2 liters of water 175 ml plain yogurt (plain)
- 400 grams of rice length
- 2 tablespoons margarine
- 3 tbsp raisins
- 4 tbsp fried shallots

How to Make
- Heat the cooking oil, saute onion and garlic until fragrant and wilted.
- Add the cinnamon, cardamom, cloves, floral deaf / mace.
- Continue sauteing until fragrant spice really.
- Put the piece of meat. Add fennel, cumin, nutmeg, pepper, and turmeric powder.
- Pour water and cook until the meat is cooked.
- Pour the yogurt, and mix well. Enter rice stir briefly,
- Cook until half cooked and dry water. Lift, then steamed until cooked rice.
- Give margarine and raisins, stir well, remove from heat. Sprinkle fried shallots.

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