Nasi Bukhari (Rice)
- Philips Pressure Cooker (PPCHD2137)
- 1 KG Basmathi Rice (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
- 2 pcs Beef or Chicken Stock Cubes (optional)
- 900 ml Water (see note below)
- 200 ml Evaporated Milk
- 1 tbs Rose Water
- 3 tsp Salt or to taste
Garnish
- 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)