About Me

My photo
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

Sunday, August 4, 2013

CHICKEN BIRYANI 2



CHICKEN BIRYANI


1.kg chicken,cut into medium pieces

4 cups basmati rice, I use beras basmathi
exstra panjang jasmine. Soaked the rice for 1 hour.

2 tomato,chopped

1 cup chopped pudina leaves

1 cup chopped coriander leaves

5 cups chicken stock, I mean you boil some chicken bones and take 5 cup of the soup. or if you are lazy like me just use 5 cups of water and 2 cubes of chicken cubes.

1 cup evaporated milk or fresh milk

250 gm packet mix vegetable,Optional

Salt to taste

Grind into a paste

5 green chilis

4 cm ginger

10 garlic

2 tbsp coconut

For tempering

5 -6 tbsp ghee

5 cardamons,slightly pounded

2 stick cinnamons

5 cloves

2 star aniseed

2 medium onions,finely sliced

50 gm cashewnuts

50 gm raisins

1. Put the rice cooker pot on the stove and add in the ghee and heat it up. And add in the cardamons,cinnamons,cloves and star aniseed and stir. Add in the onions and sauté till the onions turn light brown.Add in the raisin and cashwenuts  Add in the paste and sauté till ghee rise and the raw smell disappears. Add in the chopped tomatos stir well add in the chicken and salt ( and chicken cube if you are using)  stir well for 1-2 mins.

2. Add in the rice and stir well pour in the water or stock and milk and the mix vegetable mix well. Add in the leaves. mix well. Put the rice cooker pot on the cooker and on the rice cook. Cook until done.






 

No comments:

Post a Comment