Assalammualaikum dan hi semua,


Nasir Biryani (atau Briyani atau Beriani)memang menjadi kegemaran ramai rakyat Malaysia. Kak Yan ialah salah seorang daripadanya. Ramai orang ingat Nasi Biryani ni berasal daripada Tanah Besar India. Sebenarnya (Kak Yan pun baru tahu) asal usul sebenar Nasi Biryani ialah dari Parsi dan di bawa masuk ke India pada zaman Kesultanan Mughal. Lepas tu barulah pedagang-pedagang India bawak Nasi Biryani ni ke Tanah Melayu.

Satu lagi yang menariknya tentang Nasi Biryani ini ialah terdapat bermacam-macam jenis nasi biryani yang ada. Kebanyakan nama berbeza kerana cara penyediaan dan bahan yang digunakan sahaja. Selain itu, setiap jenis nasi Biryani ini datang dari bahagian yang berlainan di India.
Dan hari ni Kak Yan nak kongsikan Nasi Beriani Telur. Sedap.

Cuba lah ye....


Nasi Briyani Telur

Bahan-bahan:
3 cawan beras Basmathi
3 cawan air
10 biji telur
3 biji bawang merah besar
2 inci halia
1 cawan youghurt
2 biji tomato
3 biji cili hijau
2 sudu besar air ros
2 sudu besar minyak sapi
5 helai daun bay
Rempah empat sekawan
2 sudu teh jintan putih
2 tangkai daun ketumbar
2 tangkai daun pudina
1 mangkuk bawang goreng
1/2 cawan minyak
1/2 sudu teh serbuk kunyit
2 sudu teh serbuk cili
2 sudu teh serbuk ketumbar
1 1/2 sudu teh garam masala
Garam secukup rasa


Egg Biryani

Nasir Biryani (or Briyani or Beriani) has indeed become a favorite of many Malaysians, including Kak Yan. Many people think that Biryani originated from mainland India. However, the true origin of Biryani is from the Parsi community and was brought to India during the Mughal Empire era. It was later introduced to the Malay Peninsula by Indian traders.

What's interesting about Biryani is the variety of types available. Most of them have different names due to variations in preparation methods and ingredients used. Moreover, each type of Biryani originates from different regions in India.
Today, I would like to share the recipe for Egg Biryani. It's delicious. Let's cook it together.

Ingredients:
3 cups Basmati rice
3 cups water
10 eggs 3 large shallots
2 inches ginger
1 cup yogurt
2 tomatoes
3 green chilies
2 tablespoons rose water
2 tablespoons ghee
5 bay leaves
4 spice powder
2 teaspoons cumin seeds
2 stems coriander leaves
2 stems mint leaves
1 bowl of fried onions
1/2 cup oil
1/2 teaspoon turmeric powder
2 teaspoons chili powder
2 teaspoons coriander powder
1 1/2 teaspoons garam masala
Salt to taste


Selamat Mencuba!

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