Wednesday, December 5, 2007

Nasi Briyani

This is one of our favourite Malay food. I think the origin is West Malaysia & not Sarawakian. It's one of those easy to cook dishes where you just close your eyes & throw everything into the pot. I must have forgotten what threw in cos I missed the salt. So it came out quite bland.

This dish can be done with chicken or lamb. When cooking with lamb, heaped the teasp or tablesp.

1 no of chicken maryland or lamb shank
1/2 tsp of tumeric powder
2 tbsp of oil
2 tbsp of light soy sauce
A little sugar

1) Marinade chicken with all the seasoning.

250 gm of Rice ~ Jasmine or Briyani (I just use Beras Wangi)
50 gm of glutinous rice
1/2 tsp of tumeric powder
2 tbsp of ghee
1/2 tbsp of garlic and shallots each
340 to 400 gm of water, personal preference of wetter or drier rice
2 tbsp of milk
1 tsp of salt

2) Wash and drain the grains. Marinade the rice with tumeric powder

3) Heat wok and add ghee. Add garlic and red shallots. Stir fry the ingredients. Add seasoned rice. Add salt. Continue frying till rice feels tight as you flip and stir. Place in a rice cooker. Set aside.

1 no of cinammon stick
4 pcs of cloves
4 pcs of cardomon
1 tsp of jintan manis, pound or blend all four items to powder
2 tbsp of ghee
2 tbsp of cooking oil
1/2 tbsp of mince garlic
2 tbsp of red shallots, minced
1 tsp of ginger, minced
1 tsp of curry powder
1 tsp of salt
1 no of red chilli. diced (deseeded if you dont like it too hot)
1 no of green chilli, diced (deseeded if you dont like it too hot)
1 no of bombay onion, diced

4) Heat oil and ghee, add garlic, shallots and ginger. Stir fry till fragrant. Add marinade chicken meat. Continue stir frying for a 2-3 min.

5) Add pounded spices, curry powder and salt. Stir and mix well. Continue cooking for another 4-5 min or until chicken change colour. Add chillis and bombay onions. Stir and dish out onto the rice in the cooker. Add 340gm of water and milk. Cook with rice cooker.

7) Dish out and add raisins. Serve with Keropok and pickled cucumber, cabbage and carrots.

Interestingly Greg likes this bland version. He says the lack of salt allows the original fragrance to come out better. Hmm.... he is learning. Must train more. Where's my whip?

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