Name: Nasi Bukhari (Rice)
Ingredients: 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; Raisins or Cranberries; Fried Shallots; Chopped Cilantro (Coriander Leaves)

Nasi Bukhari (Rice)

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Course Rice Dish

Cuisine Middle Eastern, My Style

Equipment

Philips Pressure Cooker (PPCHD2137)

Ingredients

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)

Instructions

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.

Notes

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)

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