About the cuisine

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

Monday, June 26, 2017



4 cups basmathi rice ( I use the long type) soaked for 1 hour, then sieve it till very dry. Keep aside

1 kg chicken cut into big pieces(don’t remove the skin)

½ tsp turmeric powder*

1 tbsp chilie powder*

1 tbsp lime juice*

3 tbsp yoghurt*

1 tbsp salt*

5-6 tbsp ghee,for frying the rice

5-6 tbsp oil

10 cloves

2 stick cinnamon

8 cardamom’s

4 bay leafs

4 marathi moghu

1 tsp fennel 

2 tsp cumin

4 medium size onions,finely sliced

2 green chilies,sliced

4 medium tomato,chopped

2 tbsp ginger/garlic paste

2 tsp chilie powder

1 tbsp biryani powder

1 tbsp garam masala powder

2 chicken stock cube

½ cup chopped mints leafs

½ cup chopped coriander leafs

6 cups of water ( I use coconut milk)

1.    Mix the chicken pieces well with ingredient* and marinate it for 2 hours

2.    Heat the ghee and when hot add in the soaked rice and fry  till it turn light brown make sure you don’t break the rice. Remove from the heat and keep a side.

3.    Heat the oil in a pan and add in the cloves,cardamoms,bay leafs,fennel,cumin,Marathi moghu fry for a minute. Add in the chopped onions and fry till light brown.

4.    Add in the green chilies and ginger/garlic paste fry till the raw smell disappear.  Add in the chopped tomato and cook till soft.

5.    Add in the chicken pieces and mix well add in the mints and coriander leafs mix well.  Pour in the water and mix well add in the chili powder, biryani powder, garam masala, chicken cube  and salt to taste. Mix well and let it comes to a boil.

6.    Put the rice in a rice cooker and pour the chicken gravy into it and mix well and on the switch and let it cook till done. Open the pot and fluff the biryani gently garnish with cashew nuts if you like. Serve with raita.

Original recipe from here http://www.tastyappetite.net/2013/08/how-to-make-anjappar-style-chicken.html

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