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Chicken Briyani Rice
Malaysian Recipe! |
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Ingredients:
750g chicken breast, discard skin, cut into 5 pieces
300g (2) tomatoes, diced
270g (3) onions, sliced
500ml (2 1/2 cups)water
Spices for Chicken (A)
30g (6 pips) garlic
20g (2cm)ginger
60g (4) red chilies
3g (1 tsp.) black pepper
8g (2 tsp.) chili powder
3g (1 tsp.) turmeric powder
3g (1 tsp.) salt
4g (1 Tbls.) coriander powder
75g (1/2 tub) low fat yogurt
Spice (massala salt) (B)
12g (2) cinnamon bark
3g (3)cardamoms
2g (5) cloves
4g (1 Tbls.) cummin seeds
4g (1 Tbls.) fennel seeds
Spices (C)
30g (1 stalk) coriander leaves
20g (1 stalk) mint leaves
40g (1 medium size) lime, extract juice
Ingredients for Rice:
270g (1 3/4 cups) Basmati Rice
650ml (3 1/4 cups) water
20g (2 Tbls.) vegetable oil
5ml (1 tsp.) yellow coloring leaves
30g (1 stalk) coriander leaves
20g (1 stalk) turmeric leaves
Spices for Rice (D)
40g shallots, chopped
10g (2 pips) tomato, chopped
Ingredients (E)
10g (1) nutmeg
12g (2) cinnamon bark
1g (3) cloves
1/2g (1/4 tsp.) cummin seeds
1/2g (1/4 tsp.) fennel seeds
2g (3) bay leaves
3g (1/2 tsp.) salt
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Method to Prepare Chicken:
1. Coat chicken with spices (A). Marinate for at least 2 to 3 hours.
2. Add water and bring to a boil.
3. Add tomatoes and onions.
4. Stir in spices (B) and lower heat.
5. Stir in spices (C) when gravy thickens and chicken is cooked.
6. Cook over low heat for a few minutes before removing. Serve with nasi briyani.
Method to Prepare Rice:
1. Saute Spices (D) until fragrant.
2. Add ingredients (E) and stir fry for a few minutes.
3. Add rice and stir well.
4. Add water and cover the pot. Leave to cook.
5. Stir in yellow coloring, coriander leaves, and tumeric leaves into rice. Remove.
Note: For convenience, cook rice in an electric rice cooker. Cover the rice cooker with a piece of clean cloth to preserve the fragrance.
Serving Suggestion: Serving hot with sliced onion and pickled green chilies with yogurt.
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Preparation Time: |
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| Recipe Origin: Malaysia |
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Submitted by: |
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Dean
Malaysia |
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| This recipe has been viewed 23654 times. |
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