I made it back to Brunei - but man, was it difficult to find a recipe that was semi normal without crazy ingredients. But, this was...rice! I think the time wasn't worth the effort. The flavor was okay - definitely edible, but I'm not sure I would make this again. Traditionally this rice is made for special occasions and to celebrate.
Interesting facts about Brunei:
- The government provides citizens access to free education and healthcare.
- 51% of school children are obese
- Brunei is just slightly bigger than the state of Delaware.
I listened to some traditional music from Brunei while I cooked.
Nasi Biryani
3 tablespoons oil
3 tablespoons thinly sliced shallots (I used a regular onion)
1/4 cup minced shallot (Again, I used a regular onion)
1 teaspoon minced gingerroot (I used a teaspoon of ground ginger)
1 minced garlic clove (I used a teaspoon of minced garlic)
1 1/2 teaspoons salt
1/2 teaspoon turmeric
2 1/4 cups water
1 1/4 cups long grain rice (I used long grain brown rice, but be sure to use maybe an additional cup of water)
1/4 cup plain yogurt
1/2 small tomatoes, sliced (I used drained canned tomatoes that I had on hand)
1 tablespoon cilantro, chopped (I left this out)
1 tablespoon almonds, chopped
1 tablespoon cashews, chopped
1/2 small fresh red chili pepper (I used 1/2 teaspoon of cayenne pepper)
1. Heat 3 tablespoons oil in a large pot and fry the sliced shallots until golden, then move then with a slotted spoon and drain on paper towels, leaving the oil in the pot.
2. Add the minced shallots, ginger, garlic, salt, and turmeric. Saute for two minutes or until fragrant.
3. Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended.
4. Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and rice is tender.
5. Garnish with the fried shallots.
In Malay, the official language of Brunei.... Saya mendapat lencana saya! - I earned my badge!
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