Nasi Bukhari (Rice)
- Philips Pressure Cooker (PPCHD2137)
- 1 KG Basmathi Rice (parboiled) soaked for 30 minutes & drained
- 50 gm Bukhari Spice Mix
- 200 gm Red Onion sliced
- 1 tbs Garlic paste
- 1 tbs Ginger Paste
- 200 gm Tomato blend into a puree
- 2 tbs Tomato paste/puree
- 150 gm Frozen Mixed Vegetable optional
- 1 set Dry Spices (4 Sekawan)
- 1 cup Chopped Cilantro or Coriander Leaves
- 1/2 cup Chopped Mint Leaves
- 10 nos Green Chili Padi
- 1/4 cup Cooking Oil/Olive Oil/Ghee
- 100 ml Mutton/Beef Stock optional
- 800 ml Water see note below
- 200 ml Evaporated Milk
- 1 tbs Rose Water
- Salt to taste
- Raisins or Cranberries
- Fried Shallots
- Chopped Cilantro (Coriander Leaves)
- Set PPC to SAUTE Mode. Heat up oil. Add in garlic paste and saute till fragrant.
- Add in the sliced onion, saute until soft and onion changes color.
- Add ginger and dry spices. Give it a stir
- Add in the tomatoes and stir then add in the Bukhari Spice mix. Mix well. Add a lttle water or stock if necessary
- Stir in the herbs and green chili.
- Add rice, frozen mixed vegetable, stock and water. Season with Salt to taste.
- Set PPC to STEAM mode, Pressure Time 7 minutes. Close lid and set Vent to SEAL.
- After the 7 minutes is up, switch OFF PPC Let it rest for about 5 minutes then Slowly release steam and pressure.
- Open lid and garnish, close lid and allow it to continue steaming in residual heat for another 5 minutes.
Cooking with Basmathi Rice Depending on the type/quality or brand of the rice used and the method of cooking Basmathi rice requires more liquid. In this recipe i am using parboiled rice hence I am using the ration of 1 : 1 (Rice : Liquid)
Tried this recipe?Let us know how it was!