If I had saffron water to drizzle over the rice after cooking, and if I had used cashew nuts instead of peanuts, this would be a more authentic biryani. Well, whatever “authentic” means considering that biryani is found in the cuisines of more than a dozen countries, including the Philippines, and none is exactly the same as another. But I didn’t have saffron and cashew nuts so I had to content myself with calling this dish a biryani-style rice. At any rate, a lot of the traditional spices that go into cooking biryani went into this dish.
The idea and procedure I got from Malaysian cook Sherson Lian who hosts 5 Rencah 5 Rasa on Asian Food Channel. I liked the way he sauteed everything in a pan then transferred all the ingredients to the rice cooker. Modern and practical cook, I thought. That’s exactly how I did my arroz blanco and arroz amarillo — never mind purists screaming that you have to do it in a pot over burning wood or something. What the heck, eh? It is 2012, after all. »