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3 cups of Basmathi Rice
30g Adabi Rempah Biryani Powder
40g Vegetable Oil
40g Cooking Oil
½ cup of Evaporated Filled Milk
40g of Onions (grinded)
20g of Garlic (grinded)
15g of Ginger (grinded)
8g of mint leaves, coriander & pandan leaves
1 tomato (cut into 4 slices)
2 Fresh Red Chilies (cut in half)
2 Fresh Green Chilies (cut in half)
25g Adabi Salt
4g Adabi MSG Flavour Enhancer
½ tablespoon Egg Yellow Colouring
50g grilled Cashew Nuts
Adabi Authentic Biryani Spices Rice
Heat the pot and pour in the vegetable oil. Sauté the onions, garlic and ginger (2-3minutes).
Add Adabi Biryani Powder and stir to mix well.
Next, pour the evaporated filled milk, pandan leaves, coriander, mint leaves and water into the pot. Keep stirring and leave it to boil.
Put in basmathi rice, red chilies, green chili, Adabi Salt, Adabi
Flavour Enhancer and sugar into the pot. Mix well until the rice is cooked.
Then, drip a few drops of egg yellow colouring into the pot.
Mix the grilled cashew nuts with the biryani rice.
Best served hot.
Rempah Biryani Powder
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