Thursday, July 8, 2010
~ Nasi Biryani (biryani rice ) ~
1 1/2 lbs chicken pieces
1 1/3 lb basmati rice - soaked for 30 minutes and drained
1 tbsp tamarind pulp - soaked in 1 cup water for 30 minutes, Then press and sieve the juice.
2 - 3 medium onion - sliced(about 1/2 lb)
2 tbsp grated ginger
2 tbsp chopped garlic
1 cup cooking oil
1 packet 'Shan' Malay Chicken Biryani
Toasted cashew nuts
Cilantro for garnishing
Marinate chicken pieces with ginger, garlic and 2 tbsp of Shan Malay Chicken Biryani mix for 1 hour.
Heat oil and brown the marinated chicken pieces. Remove and set aside.
Sweat the chopped onions, then add in browned chicken pieces, the rest of the Shan Malay Chicken Biryani mix, tamarind juice and 1 cup water. Continue to cook and stir until sauce is thickened. Set aside.
Boil 10 cups of water with 1 tbsp salt and add in the soaked rice. Boil until the rice is three-quarter tender. Drain the liquid.
Assembling the Biryani:
Spread the cooked chicken pieces and the drained rice in layers into the rice cooker.
Top with raisins, then cover and press the cook function and cook until rice is cooked through.
Slightly mix the rice and chicken pieces and garnish with cashew nuts and fried shallots before serving.