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

Monday, October 21, 2013



1 kg mutton,cut in to medium size pieces

800 gm basmathi rice, I use super long basmathi rice jasmine brand. soaked for 2 hours and drain.

7- cups water,depends on the  kind of rice use

1 cup evaporated milk

1 cup chopped coriander leaves

1 cup chopped pudina leaves

3 big ripe tomato,chopped

2 cube chicken cube, optional

1 tbsp biryani powder

1 tsp turmeric powder

25 cashewnuts,fried in ghee

50 gm raisins

Salt to taste

To grind into paste:

10 green chilies, or to taste becareful chilies must not be too hot.

4-5 cm ginger

10 garlic

For tempering:

7-8 tbsp ghee or oil

4 cardamons

4 cloves

2 stick cinnamon

2 big onion,finely sliced

1. Cook the mutton pieces with 1/2 of the grind paste,turmeric powder,salt with some water (don't add to much) just to cook the meat in a pressure cooker. Cook until meat is cook.

2. Heat a rice cooker pot and add in the ghee. When the ghee is hot add in the tempering ingredients and fry until the onion turn light brown. Add in the remaining grind paste,tomato,biryani powder and salt and fry well until the ghee rise.

3. Add in the rice and cooked mutton and combine well.  Add in the milk,water,chopped leaves,raisins and the cashewnuts mix well. Transfer the pot to the rice cooker and switch it to on. Cook until done.Serve biryani with any raita you like.


  1. Chef, can I replace the mutton with chicken. Would it still taste good?

  2. Hi, Kalai there is a chicken biryani recipe cook in the same way in my blog. Please check. And thank you