About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, November 14, 2015

VEGETARIAN BUKHARI RICE




VEGETARIAN BUKHARI RICE

500 gm vegetarian mutton

5 tbsp ghee

4 cardamoms

1 stick cinnamon

2 star anise

1 large onion,sliced finely

8 shallots,ground coarsely

3 cloves garlic,ground coarsely

3 tomatos,diced

2 tbsp meat curry powder

1 tsp ground cumins

1 tsp chilie powder,if you like it hot

1 tbsp coriander powder

1 tbsp ginger paste

30 gm raisins
Salt to taste & aji no moto

2 cup water

Fried shallots

Pudina leafs & cashewnuts  for garnishing

1.       Heat ghee and add in the whole spices. Add in the onion,shallots.garlic,ginger and stir fry till fragrant and the raw smell disappear.

2.       Put in the tomatoes,curry powder,cumin powder,coriander powder and water. Cook it over a medium heat until it turn a bit thick add in the mutton and mix well cook for 1-2 minutes. Season with salt and aji no moto to taste. Remove from the heat and keep a side. Now cook the rice.


For the rice


3 cups long grain basmati rice,wasn and soaked for ½ hour

5 cups water

1 cup evaporate milk

4  tbsp tomato paste

2 pandan leaves

1 cup pudina leafs

Salt to taste

3 tbsp ghee

1.       In a rice cooker combine all the ingredients and cook. After 10 minutes of cooking . Add in the curry and raisins do not stir and continue to cook until the rice is done. Let it stand for 20 minutes. Before serving. 







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