About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, May 17, 2013

BEETROOT AND CHICKEN BIRYANI



BEETROOT AND CHICKEN BIRYANI


For the chicken

900 gm chicken,chopped into medium pieces.
Marinate with
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp fennel
Salt for 1 hour


250 ml plain yoghurt's
for the chicken & rice

(A)

4 tbsp cooking oil
1 big onion,sliced finely
3 green chili,add  more if you like it hot
2 star anise
5 cardamons,lightly smashed
4 cloves

(B)

1 tbsp garlic paste
1 tbsp ginger paste

For the rice

300 gm basmati rice
Wash and soak in water mixed with some yellow colouring (if you like) for 30 minus
drain rice in a colander

250 gm beetroot,cut into small cubes

60 chopped pudina leaves

1 cube chicken stock

70 ml cooking oil

2 tbsp ghee

5cm cinnamon stick,lightly smashed to break

A little salt to taste

Water

1. Heat 4 tbsp oil and fry ingredient A until the onion turn light brown. Add in B and a little water and fry until the raw smell disappear.

2. Add in the chicken and add in 2 tbsp of yoghurt fry well then add in another 2 tbsp of yoghurt. Continue to fry until chicken is tender. Leave aside.

3. heat oil and ghee in a clean wok. Put in Cinnamon stick and fry until fragrant. Add in the rice,remaing yoghurt,chicken cube,beet root,salt and pudina leaves stir well. Transfer the well mix rice into a rice cooker. Add sufficient water to level that is 2cm above the rice. Cook rice for 20 minutes.

4. Open the rice cooker and add in the precooked chicken ( don't stir) and continue to cook until rice is done. Stir well and garnish as you like.

NOTE: The rice colour may not be the same like mine it depends on the beetroot.






 

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