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.






 

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