About the cuisine

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

Sunday, October 16, 2016



500 gm mutton*

2 tbsp yoghurt*

1 tbsp ginger paste*

½ tsp chilie powder*


*marinade  for 3 hours

2 cup basmathi rice,soaked for 30 mins

3 cups coconut milk,depends on the type of rice you use.

3 big onions,sliced finely

200 gm tomato,chopped

1 tbsp + 1 tsp garlic paste

2-3 green chilies,sliced

½ cup chopped mints leafs

½ cup chopped corriander leafs

2 tbsp yoghurt

3 tsp corriander powder

1 tsp chillie powder

½ tsp cumin powder

1 tsp turmeric powder

1 tsp biryani powder

1 tbsp lime juice

Salt to taste

¼ cup ghee

Whole spices

2 bay leafs

2 stick cinnamon

3 cardamon

3 cloves

1 star anise

1 tsp fennel seeds

50 gm cashewnuts,fry and keep aside

50 gm raisins,fry and keep aside

1 small tin green peas, drained

1.    Pressure cooked the mutton with a little water till tender.

2.    Heat ghee and add in the one by one then add in the sliced onion and fry till light brown. Add in the garlic paste and fry till the raw smell disappear.

3.    Add in the green chillie,salt and tomato fry till the oil rise. Add in the spice powder and mix well. Add in ½ of the chopped mints and corriander leafs and the yoghurt mix well and cooked for 1 minute.

4.    Add in the mutton and mix well. Add in the rice and coconut milk mix well.
 Add in the rest of the mint leafs and corriander leafs mix well.

5.    Pour this inside a rice cooker pot and cooke till done. Garnish with the cashewnuts and raisin and green peas. Serve with raita.

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