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 20, 2014

CHICKEN KEEMA BIRYANI



CHICKEN KEEMA BIRYANI

500 gm chicken keema

150 gm tomato,chopped

1/2 cup yoghurt

1/2 cup chopped mint leaves

1/2 cup chopped coriander leaves

4-5 tbsp ghee

1 big onion,sliced finely

2-3 green chili,sliced finely

2 tbsp garlic ginger paste

(A)

2 cardamons

2 cloves


1" cinnamon

1 star aniseed

(B)

1 tsp chili powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp biryani powder

For the rice

2 cup basmathi rice,soaked for 1/2 hour

31/4 cup water

1 cup thick coconut milk or milk

30 gm raisin & 20 cashwnuts


1. Heat a pan and add in the ghee,when the ghee is hot add in the onion and A fry until the onion is light brown add in the ginger garlic paste and fry until the raw smell disappear.

2. Add in the green chili and chopped tomato fry until the oil rise, Add in B and mix well. When the oil rise add in the keema mix well add in the yoghurt and cook for a while. Add the rice and mix well add in all the other ingredients  and mix well. Transfer this to a rice cooker pot and on the pot. Cook until done. Serve hot with raita.















 

1 comment:

  1. This is a wonderfully tasty and easy buriyani recipe. Thanks for sharing it.

    ReplyDelete