About the cuisine

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

Tuesday, July 9, 2013

NOMBU KANJI


NOMBU KANJI


1 cup rice, soaked for 4 hours

1/2 cup toor dhal,soaked for 4 hours

6 cup of water,you may need more

1/2 cup coconut milk

1 tsp fennel seeds

200-250 gm chicken meat,sliced into small pieces.

Coriander leaves,chopped

Oil

Salt to taste

(A)

3 cardamons

1 stick Cinnamon

1 star anise

2 cloves

(B)

1 medium onion,sliced finely

2 green chilis

(C)

1 tbsp ginger paste or finely sliced ginger

1 tbsp garlic or 3 finely sliced garlic 

(D)

1  big tomato,chopped

1 tsp biryani powder or garam masala


1. Cook the rice,fennel seeds and dhal with water until the dal and rice became comes soft (add in more water if needed) Mash up the rice. This must be watery. Keep a side.

2. Heat some oil and add in A fry , add in B and fry until fragrant. Add in C fry until the raw smell disappear. Add in D and fry until the oil rise. Add in the chicken pieces. And cook until the chicken turn white.

3. Add in the mash rice mixture and stir well and cook until the chicken are cook. Add in the salt and coconut milk and bring to a boil. Add in the copped coriander leaves. Note: in case if the kanji very thick add in more water and make it a bit watery.







2 comments:

  1. we make something so similar...

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  2. Thank you....Rafeeda yes i know this is how they make nombu kanji in india. In malaysia we don't add dhal.

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