Biryani Rice Singapore style

 My father in-law thought me how to cook Biryani rice Singapore style. You need to observed the ingredients' measurement carefully or it will turned out too salty or soggy. I am still feel nervous if I have to cook biryani, but it tastes superb especially the smell of the the rose water mixed with mint leaves aroma will make you crave for more. Please try you will never regret.

Ingredients:

- 1 kg Basmati rice
- 250g. Yogurt

- 1 lemon

- water

- ½ can of evaporated milk
- ½ bottle rose water
- 2-3 drops of Biryani colouring

- salt to taste

Blend items:

- 4 medium Bombay onions
- 1 clove Garlic
- 2cm Ginger
- ¼ cup Almond

-¼ cup cashew nut

Sautee:

- 1 cup ghee oil

-       - 2 Star anise

-      - 10 Cardamom

-      - 4cm Cinnamon stick

-      - 8 cloves 

Garnishing:

- 2 stalk fresh coriander leaves
- 3 stalk fresh mint leaves

- Cashew nuts

- Fried shallots

Methods:

 * Measure separately both the rice and water level using the bowl and add extra1/4 bowl more water for boiling the rice later.

Heat the ghee in a heavy based sauce pan and fry together with the sautéed items, then the blend items and fried for 8-10 minutes or until light brown.

Add in yogurt, evaporated milk and lemon. Pour the ingredients into the rise cooker, add Basmati rice, water, chopped mint leaves, cashew nuts  and salt. Let it cooked
Using spatula, make a few  whole in the rice and pour rose water together with the biryani colouring.

Sprinkle chopped coriander on the top of the rice.  

Fluff up the rice with a fork, sprinkle with fried shallots.