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, October 31, 2014

BEETROOT BIRYANI



BEETROOT BIRYANI

250 gm beetroot,remove the skin and cut into small cubes
boil in 2 cup water until the beetroot is cooked drain and save
the water

350 gm chicken meat only,cut into cubes and mix with a little salt and turmeric powder.


2 cup basmati rice (I use the long ones) soaked in water for 1/2 hour,drain.

150 gm tomato,chopped

2 green chilis,sliced

135 gm yoghurt

5 tbsp ghee or oil

1 big onion,finely sliced

2 tbsp garlic ginger paste

1/2 cup chopped mints leaves

1/2 cup chopped coriander leaves

1 tsp chili powder

1 tsp coriander powder

1 tbsp biryani powder

1 tsp turmeric powder

1 cube chicken stock,optional

4 cups beetroot water mix with water. this depends on the kind of rice you use. You may need more or less.

Salt to taste

Cashewnuts and green peas for garnishing

1. Heat the ghee or oil in a pan and add in the onions and fry until light brown. Add in the ginger garlic paste and fry until the raw smell disappear.

2. Add in the chicken and the rest of the ingredients expect the rice and the water. Cook till well mix
add in the rice and the water mix well. Pour this into a rice cooker and switch on the cooker. Cook till done serve hot with any raita you like.















 

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