Coming SOON

Coming Soon ...

Cooking Ayam Masak Merah

Cooking Stew Kambing (Lamb Stew)

COOKING BERYANI RICE

How we cooked our Beryani rice.


The rice we used - Moghul (RM40 for 5 Kg) or Malika( 25 Kg Bag, more expensive). Malika is longer and aromatic.

Wash rice and soak for 20-30 mins . Then strain.

Boil water (2 -3 times volume of rice), with pandan leaves, the four spices, a little blended garlic.

When water boils, remove all spices, pandan leaves. Add salt (garam kasar) until as salty as sea water.

While water is boiling, add the rice, keep stirring with wooden stirrer until rice is half cooked.
This is the difficult part to determine extent of cooked rice. Rice should have expanded by now.

Remove rice with strainer, control the fire. Seperate rice into 2 portions.

Throw the water away. Set fire to small / low.

Put back pot on stove, spread a small amount of ghee at bottom of pot (to prevent sticking).

Put a layer of banana leaves and a spread a bit of ghee on leaves.

Put in 1st portion of rice, add ghee, sprinkle saffron water (colouring if you wish), crushed mint leaves, fried onions, cashew nuts, blended almonds and evaporated milk (Carnation or Ideal).

Put in 2nd portion of rice and repeat as above.

Line the pot with banana leaves (or dough if you wish). Cover pot and put something heavy on top of the lid. KEEP FIRE SMALL to avoid buring the rice. Adjust fire accordingly. There should be enough heat to create steam in the pot. Too low a fire will produce a soggy and uncooked rice.

When steam is seen gushing out of the lid (20 -30 mins), turn off fire after 1 or 2 mins.

Leave pot covered until time to eat.

Variation:

You may wish to add the oil and gravy from your beef or lamb beryani into the rice . Some even add pieces of meat (embedded) in the rice.

We are Closed

We regret to inform our customer that Beryani Othman is now closed. Our last day of operation was 31 August 2010.

We take this opportunity to thank our customers and others who have given us their unqualified support throughout our attempt to establish a concept restaurant.

Why we ceased operation?

Want to know behind the scene happening ?



Keep an eye on our blog. We will give you an insight on Beryani, the best we know.

Photos

Hi everyone,

Sorry for not updating sooner!  Reason being that the official blogkeepers have been busy with their day jobs =)  But we will try to change that soon.  Meanwhile, here are some photos of Beryani Othman.  Enjoy!

Front of the restaurant.

Soto Ayam

Bone Stik

Time change and new items

Hello all!

We are now open Saturdays to Thursdays, and closed on Fridays.

We have also added two new items to the menu:  Nasi Beryani Ayam (i.e. with beryani kuah) and Nasi Beryani Ayam Kurma.

See you there!

Happy New Year!

We will be open on Wednesday 30th December, and will close on Thursday 31st December and Friday 1st January 2010.  We will resume business as usual on Saturday 2nd January 2010.

Have a Happy New Year everyone, and stay safe!  See you in 2010!

New items

Hi all!

Some of you may have been aware that we recently had promotions to introduce a few new dishes, such as Nasi Beryani Ayam Kampung, and pasta. These dishes, along with others, will now be featured regularly on our menu starting December. Come and have a taste!

New on the menu:
Nasi Beryani Ayam Kampung (set and ala carte)
Soup - Cream of vegetable, mushroom or French onion
Spaghetti Bolognese
Tuna Pasta

Our Soto Ayam and Laksa Johor are also regular items now, due to popular demand.

Thank you all for your support and patronage!